Ingredients

1 batch vegan pie crust (makes extra dough – see note 1)

250 g granulated sugar

Zest of 1 orange

Zest of 1 lemon

400 g fresh cranberries (see note 2)

270 ml freshly squeezed orange juice

80 ml freshly squeezed lemon juice

1 cinnamon stick (optional)

2 star anise (optional)

80 ml non-dairy milk

50 g cornstarch

100 g vegan butter

1 batch vegan Italian meringue

Instructions

Step 1: Up to 2 days in advance, prepare the vegan pie crust dough and chill it until ready to use. Also reduce the aquafaba for the meringue topping and refrigerate.

Step 2: At least 8 hours before serving, lightly grease a 9-inch pie tin with oil or vegan butter, dust with flour, and remove excess flour. Optionally, place a round of parchment paper at the base. Preheat your oven to fan 190°C (374°F) or conventional 210°C (410°F), also preheating an aluminum tray or baking sheet inside.

Step 3: Roll out the chilled dough to about ⅛-inch thickness, making it an inch larger than the pie tin. Carefully transfer the dough into the tin, easing it into the sides. Trim edges and press down with a fork. Pierce holes in the base with a fork.

Step 4: Place a slightly larger circle of scrunched parchment paper over the dough and fill with pie weights, dried beans, rice, or lentils. Par-bake the crust for 20 minutes.

Step 5: Remove weights and parchment carefully, then bake the crust for another 15–20 minutes until golden brown. Let it cool completely to room temperature.

Step 6: For the cranberry filling, combine sugar, orange zest, and lemon zest in a saucepan. Rub the zest into the sugar with your fingertips until the sugar feels slightly wet.

Step 7: Add cranberries, orange juice, lemon juice, cinnamon stick, and star anise. Bring to a simmer and cook for 10–15 minutes until cranberries burst and soften.

Step 8: In a small bowl, whisk together the non-dairy milk and cornstarch to create a paste. Set aside.

Step 9: Remove the cinnamon stick and star anise. Blend the cranberry mixture until smooth, then strain through a fine-mesh sieve back into the saucepan.

Step 10: Stir the cornstarch paste into the cranberry puree and cook for 3–5 minutes until thickened. Remove from heat and whisk in the cold vegan butter. Allow to cool slightly for 10–15 minutes.

Step 11: Pour the cranberry curd into the cooled pastry shell and refrigerate for at least 6 hours or overnight to set.

Step 12: Prepare the vegan Italian meringue topping. Spoon or pipe it onto the set pie, then carefully torch the meringue with a blow torch before serving.

Tips & Variations

Use fresh, firm cranberries for the best texture and vibrant flavor in the filling.

If you don’t have pie weights, dried beans or rice work well for par-baking the crust.

For added warmth, omit the star anise and cinnamon, or substitute with a pinch of ground ginger.

Try piping the meringue for a decorative finish before torching.

FAQs

Can I make this pie without the meringue topping?

Yes, the cranberry filling and crust are delicious on their own. You can serve the pie topped with vegan whipped cream or enjoy it plain.

What is the best non-dairy milk to use?

Unsweetened soy, almond, or oat milk work well as they have a neutral flavor and nice consistency for thickening the filling.

Dessert

Vegan Cranberry Meringue Pie Recipe

Introduction