This is one of my tried-and-true fall recipes and I typically make it now because it’s perfect for the end of summer too… I think they’d make a wonderful dessert option for the holiday weekend! These tiny pie crusts are made from a french pastry made even more delicious with the addition of citrus zest, are filled with a tart cranberry filling and topped with a pillowy meringue. This is a great option if you’ve never attempted making a pie from scratch and just want to ease into things… they’re baked right into muffin pans! Another plus to these is that you can make the pies ahead of time then all you have to do the day of is add the meringue! The pie crust dough can even be made up to 3 months ahead of time as long as you freeze it… in the fall I make a bunch of it and just keep it in the freezer so I’m always prepared!
Mini Cranberry Meringue Pies
Makes 1 Dozen
For the Citrus Pâte Sucrée (You’ll only need 1 disc of this dough, freeze the other for up to 3 months!) :
2 1/2 cups all purpose flour
1/4 cup granulated sugar
1/4 tsp salt
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
2 sticks unsalted butter, cold & cut into small pieces
2 large egg yolks, lightly beaten
2-4 tbsp heavy cream or ice water
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