Cranberry Dream Pie: A Vegan Thanksgiving Delight

Get ready to wow your holiday guests with this spectacular Vegan Cranberry Meringue Pie! It's not just a dessert; it's a conversation starter, a flavour adventure, and a testament to how exciting vegan baking can be. This pie is the perfect balance of sweet and tart, with a warm hint of spices that will make your kitchen smell like a winter wonderland – all while being completely plant-based!

A Twist on Tradition

If you’re a fan of classic lemon meringue pie (and who isn’t?) then you’ll adore this cranberry twist. Cranberries are naturally tart, providing a beautiful contrast to the sweet, cloud-like meringue. It's a flavour combination that's both comforting and invigorating. To enhance the festive feel, the cranberry curd is loaded with orange zest, a splash of orange juice, vanilla, cinnamon, and ginger. Think of it as a cosy blanket for your taste buds.

Make-Ahead Magic

The holidays can be hectic, so this pie is designed to be your stress-free companion. The cranberry curd can be made up to three days in advance, and the pastry a day ahead. The one thing that shouldn't be rushed is the meringue, which is best made on the day of serving to keep it light and fluffy. You can also toast the meringue with a kitchen torch or a broiler for a faster finish if you are short on time.

Ingredient Spotlight

Cranberries

Fresh or frozen work well, use about 4 cups for this recipe. You could use cranberry jelly but it would need some serious tweaking.

Oranges

The zest and juice of two navel oranges add a burst of citrusy sunshine to the curd, perfectly complementing the tartness of the cranberries.

Festive Spices

Vanilla, ginger, and cinnamon create the perfect holiday vibe. For a truly mulled-wine-esque flavour, try adding cloves, a bay leaf, star anise, cardamom pods, and allspice berries.

Sugar

It's essential for both the curd and the meringue. Don't skimp on it as it is key to the structure of the dessert. Caster sugar is best for dissolving well in the meringue.

Vegan Butter

Use a solid block of vegan butter (not the spreadable kind) for a tender pastry and a rich curd. You can also use odourless coconut oil as an alternative.

Flour

Plain flour works great for the pastry, but for a gluten-free option, use a well-balanced gluten-free flour mix with a touch of xanthan gum.

Cornflour/Cornstarch

A crucial thickener for the curd and a stabilizer for the meringue. It's a must-have!

Aquafaba

The magical bean juice that makes the meringue dreams come true! Ensure all utensils are squeaky clean.

Xanthan Gum

This helps stabilize the meringue, preventing it from deflating. It's especially useful for gluten-free baking.

Step-by-Step

1. Cranberry Curd: Combine cranberries, sugar, vanilla, cinnamon, ginger, salt, orange zest, and juice in a pot. Simmer until the cranberries break down. Add vegan butter and blend until smooth.
2. Pastry: Pulse flour, sugar, salt, xanthan gum (if using) and butter in a food processor until the mixture resembles breadcrumbs. Add cold water until it forms a dough. Chill for 60 minutes then roll and line the pie tin. Blind-bake until golden brown.
3. Meringue: Whisk aquafaba and cream of tartar until stiff peaks form. Gradually add sugar, then whisk in cornflour and xanthan gum. Immediately spread over the cooled pie.
4. Assembly: Gently spread the meringue over the cranberry curd, create some decorative swirls with the back of a spoon and bake until golden. Allow to cool completely before serving.

Tips for Success

• Make the curd ahead of time to save valuable holiday time.
• Use scales for accuracy, especially when baking.
• Make sure your meringue is thick and glossy before spreading on the pie.
• Allow the pie to cool completely to prevent the filling from running.

Full Recipe

yields 1 x 25cm / 10 inch pie

Ingredients

Pastry:

• 250g all purpose flour or GF plain mix
• 35g icing sugar
• 1/2 tsp fine sea salt
• 2 tsp xanthan gum (GF version only)
• 120g cold vegan butter
• 60ml ice cold water

Cranberry Curd Filling:

• 500g fresh or frozen cranberries
• 225g caster sugar
• 15ml vanilla extract
• 2 sticks of cinnamon
• 2.5cm ginger, peeled and sliced
• Pinch of salt
• Zest of two oranges
• 240ml fresh orange juice
• 100g vegan butter
• 16g cornflour/cornstarch

Meringue:

• 180ml aquafaba
• 1/2 tsp cream of tartar
• 250g caster sugar
• 8g cornflour/cornstarch
• 1/2 tsp xanthan gum

Instructions

Pastry

1. Combine flour, sugar, salt and xanthan gum (if using) in food processor and pulse to combine.
2. Add cold vegan butter and pulse until mixture resembles breadcrumbs.
3. Slowly add the water through the chute while pulsing until a dough forms. You might need a touch more if making by hand.
4. Transfer dough to work surface and form a disc. Wrap in cling film and chill in the fridge for 60 mins.
5. Roll pastry out on floured surface until you have a disc large enough to cover the pie tin, about 2-3 mm thick.
6. Gently line the pie tin with pastry. Trim the excess pastry and prick with a fork.
7. Chill the pastry lined tin for 30 mins. You can also leave it overnight if making ahead
8. Preheat the oven to 180 C / 355 F. Line the pastry case with baking paper and baking beads/dry beans and blind bake for 15 mins. Remove and bake for another 10 mins until golden brown.

Cranberry Curd Filling

1. Place the first 7 curd ingredients into a pot with the orange juice less 30ml.
2. Simmer gently until cranberries break down (approx 10 mins). Turn off the heat and add butter. Stir well.
3. Dilute the cornflour/cornstarch in the remaining orange juice.
4. Remove the cinnamon sticks and blend in a food processor. Add the diluted cornflour and blend until smooth.
5. Pour curd into prebaked pastry and bake for 15 mins at 180 C/ 355 F, the curd should now have some surface tension.

Meringue

1. Allow the filled pie to cool until warm and preheat the oven to 150 C/ 300 F.
2. Combine aquafaba and cream of tartar in a spotlessly clean bowl.
3. Whisk until stiff peaks form. About 8-10 mins depending on your whisk.
4. Gradually add sugar 1 tbsp at a time, whisking well. Mixture should not feel gritty.
5. Sprinkle in the cornflour and xanthan gum. You should have a thick glossy meringue.

Assembly

1. Spoon meringue over the pie, ensuring a seal. Make decorative swirls.
2. Bake for 25 mins until meringue is golden brown and crispy. Or use a chefs torch for a faster result if preferred.
3. Remove from oven and let it cool completely on a wire rack.

Notes

• Use a solid block of Vegan butter for best results.
• Adjust sugar in filling to taste if needed
• Xanthan gum helps stablize the meringue, it can be left out but is recommended for best texture.

Enjoy your gorgeous and delicious cranberry meringue pie!