Comments on: Cranberry Meringue Pie

By: Blood Orange Meringue Pie - Foodness Gracious

Blood Orange Meringue Pie - Foodness Gracious — Sun, 22 Feb 2015 05:12:33 +0000

[…] The Baker Chick – Cranberry Meringue Pie […]

By: Pies & Coffee

Pies & Coffee — Wed, 26 Nov 2014 04:50:24 +0000

[…] Cranberry Meringue Pie […]

By: Audra

Audra — Sat, 18 Jan 2014 14:53:24 +0000

In reply to Jules. Ooh a ginger crust sounds divine- I'm so glad you liked it!

By: Jules

Jules — Thu, 16 Jan 2014 16:00:14 +0000

Since I made this for our Christmas day dessert I guess I’m a little late with this comment, but it was SO good that I still had to leave you one! My family totally raved – it was really unbelievably good and so unique and refreshing. I did use all lemon juice (from Meyer lemons we happened to have) so I added probably about a 1/4-1/3 cup more or so of sugar. I’m so glad I used all lemon juice. The other change I made was to use a gingersnap crumb crust – GREAT idea! I used the recipe in the December 2013 Bon Appetit (using Anna’s Ginger Thins) and it worked so well with the cranberry filling. I pretty much never make the same recipe twice but this might have to reappear every single Christmas. Thanks so much!

By: Lattice-topped Cranberry Blueberry Pie

Lattice-topped Cranberry Blueberry Pie — Wed, 20 Nov 2013 11:01:50 +0000

[…] favorite tart red fruit. (If you are looking for a pie where cranberry really shines, check out my Cranberry Meringue Pie from last […]

By: 50+ Recipes for a Bountiful Thanksgiving | Eat Your Heart Out

50+ Recipes for a Bountiful Thanksgiving | Eat Your Heart Out — Fri, 08 Nov 2013 04:14:20 +0000

[…] Cranberry Meringue Pie – The Baker Chick […]

By: Audra

Audra — Wed, 30 Oct 2013 19:57:53 +0000

In reply to Catherine Currie. Hey Catherine, I think that yes, a 12 oz bag of cranberries should always yield the right amount of juice for this recipe! If it happened to be a teeny bit more or less it shouldn't affect the recipe :)