Vegan Cranberry Meringue Pie (2024)

🧾Ingredients

Here's everything you need to make this cranberry curd pie:

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Ingredient Notes

• Vegan Pie Crust:I use thishomemade pie crust recipe​ which can be prepped up to 2 days in advance of making the pie.
• Fresh Cranberries:You can also use frozen cranberries, no need to defrost them first.
• Granulated Sugar:The cranberries alone are quite bitter so sugar is needed for the perfect balance of sweet and tart flavor. I recommend organic white sugar as brown sugar will affect the bright red color of the curd.
• Cornstarch:This is used to thicken the cranberry custard filling. You can use ground arrowroot powder in place of cornstarch if needed.
• Fresh Juice:A combination of freshly squeezed orange juice and lemon juice complements the tart cranberries. Make sure you use freshly squeezed, and not the bottled stuff!
• Citrus Zest:We're using the zest from one whole orange and lemon. You can also use lime zest instead of lemon if you prefer.
• Non-Dairy Milk:I use soy milk, but feel free to use almond milk or oat milk instead.
• Vegan Butter:It needs to be block-style butter, not spreadable margarine from a tub. The butter adds richness to the filling, and it also helps it to firm up and set in the fridge!
• Vegan Italian Meringue:Thisvegan meringue recipeis made without eggs, instead it uses aquafaba and tastes just like toasty marshmallow fluff!

🔪 Instructions

Here are step-by-step images showing how to make this vegan cranberry pie recipe. Please refer to thedetailed printable recipe cardat the end of this page for full measurements and written instructions:

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Step 1: First prepare and blind-bake a batch ofvegan pie crust(you can find more detailed step-by-step images on this pie crust recipe).

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Step 2: Add the sugar, orange zest, and lemon zest to a saucepan and use your fingertips to rub the zest into the sugar until the sugar crystals feel "wet".

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Step 3: Add the cranberries, orange and lemon juice, cinnamon stick, and star anise and bring to a simmer. Cook for 10-15 minutes until the cranberries have burst, softened, and resemble cranberry sauce. Carefully remove the cinnamon stick and star anise.

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Step 4: Transfer the cooked cranberry mixture to a food processor or high-speed blender and blitz until smooth.Meanwhile, in a small bowl whisk the non-dairy milk and cornstarch and set aside.

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Step 5: Pass the mixture through a fine-mesh sieve back into the saucepan and add the cornstarch paste.

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Step 6: Cook for 3-5 minutes until thickened and the cranberry mixture coats the back of a spoon.

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Step 7: Remove from the heat and whisk in the cold vegan butter. Set aside to cool slightly for 10-15 minutes.

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Step 8: Pour the cranberry curd into the room temperature pastry shell and refrigerate for at least 6 hours or until set (preferably overnight).

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Step 9: Prepare themeringue toppingand spoon or pipe it on top of the set pie.

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Step 10: Torch the topping before serving with a blow torch and decorate with sprigs of fresh rosemary and more fresh berries.

How to store cranberry pie, and can it be kept at room temperature?

Can it be frozen?

I do not recommend freezing the pie with meringue topping as it can weep while defrosting. Instead, store leftover pie in the fridge for 2-3 days or freeze in an airtight container without the meringue topping for up to a month.

Can I make this a no bake cranberry pie?

Sure, since the cranberry filling is cooked on the stove and doesn't require baking, you can opt for a different crust. For a no-bake version, use the cookie crust from thisvegan key lime pie. You can also go for vegan store-bought pie crust to make life a little easier if you're short on time.

Can I make this cranberry meringue pie gluten-free?

Yes! You can use GF all-purpose flour (such asKing Arthurmeasure for measure) to make the pie crust, as some other readers have already reported it works wonderfully.

Description

This vegan cranberry pie has a tart cranberry curd filling with fresh citrus, and a flaky buttery pastry. It's entirely eggless and dairy-free and can be prepped ahead of time. Topped with sweet Italian meringue which is torched before serving.