Cranberry Chiffon Pie

Name: Cranberry Chiffon Pie
Yield: 1 pie
Ingredients: 85 g Unsalted butter; 133 g Medium Rye Flour; 50 g Granulated sugar; 0.5 tsp Table salt; 3.5 cup Cranberries; 198 g Granulated sugar; 113 g Orange juice; 1 fruit Orange zest; 85 g Unsalted butter; 2 each Eggs; 2 each Egg yolks; 28 g Water; 1.5 tsp Unflavored gelatin; 149 g Granulated sugar; 2 each Egg whites; 0.125 tsp Table salt; 113 g Heavy cream; 7 g Confectioners' sugar

Light cranberry filling in a crisp rye crust.

5 hours 15 minutes1 pie

Ingredients

Ingredients for1 pie
Ingredient	Amount
Crust
Unsalted butterAt room temperature.	85 g
Medium Rye Flour	133 g
Granulated sugar	50 g
Table salt	0.5 tsp
Cranberry curd
CranberriesScant.	3.5 cup
Granulated sugar	198 g
Orange juice	113 g
Orange zestOptional.	1 fruit
Unsalted butterAt room temperature.	85 g
EggsLarge.	2 each
Egg yolksLarge.	2 each
Gelatin
Water	28 g
Unflavored gelatin	1.5 tsp
Meringue
Granulated sugar	149 g
Egg whitesLarge.	2 each
Table salt	0.125 tsp
Topping
Heavy creamRange: 113–227g.	113 g
Confectioners' sugarRange: 7–14g. Optional.	7 g

Method

1
Press the mixed crust into a 23cm pie dish; bake at 190°C/375°F for 15–20 minutes and cool.
2
Cook cranberries with sugar, juice and zest; strain. Stir in butter, temper the eggs with the warm puree and cook gently until thick. Add dissolved gelatin.
3
Over simmering water, whisk meringue ingredients to 71–74°C/160–165°F; whip stiff. Fold into the curd and fill the crust.
4
Chill at least 4 hours. Top with sweetened whipped cream.