Cranberry Walnut Meringue Pie

The Steps

1. For the cranberry curd, combine cranberries, orange juice, salt, and brown sugar in a medium saucepan over medium-high heat. Cook until cranberries split open and soften, about 6 minutes.
2. Transfer cranberry mixture to a food processor. Let cool for 5 minutes, then add water and process until smooth. Return mixture to saucepan over medium heat and whisk in sugar.
3. Gradually whisk in eggs and egg yolks until combined. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
4. Strain curd through a fine mesh sieve into a bowl. If making ahead, press a piece of plastic directly on the surface and chill until ready to use.
5. Preheat oven to 350°F and spoon cranberry curd into walnut pie crust. Bake for 10 minutes, until the filling is set. Cool pie completely in pan on wire rack, then cover and chill in the refrigerator for 2 hours (or overnight).
6. For the Swiss meringue, combine egg whites and sugar in a mixer bowl and place the bowl over a pan of simmering water. Heat mixture to 160°F while whisking constantly to dissolve the sugar, about 5 minutes.
7. Transfer mixer bowl to stand mixer fitted with wire whip attachment. Starting on low and increasing to medium-high speed, whisk for 8 to 10 minutes, until the mixture is fluffy and glossy, forms stiff peaks, and the mixer bowl is cool to the touch.
8. Pipe or pile meringue over tart, then toast carefully with a blow torch or under a broiler. Refrigerate until ready to serve (meringue can be added 3-4 hours before serving). To slice, dip a sharp knife in hot water and let excess drip off before cutting each slice.