heat up kitchen appliance to 425°. Let egg whites stand half-hour at temperature.
On a gently floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. on the far side rim of plate; flute edge. Refrigerate half-hour.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or raw rice. Bake on a lower kitchen appliance rack 15-20 minutes or till edges ar light-weight golden brown. take away foil and weights; bake 3-6 minutes longer or till bottom is golden brown. Cool on a wire rack. cut back heat to 325°.
during a giant cooking pan, mix cranberries, 1-1/2 cups sugar and water. rouse a boil, stirring to dissolve sugar. cut back heat to medium; cook, uncovered, 4-6 minutes or till berries stop pop, stirring sometimes. take away from heat. during a little bowl, whisk egg yolks, 1/4 cup sugar, flour and salt till intermingled. bit by bit whisk in 1/2 cup of hot cranberry liquid; come all to cooking pan, stirring perpetually. rouse a mild boil; cook and stir two minutes. take away from heat; stir in butter and one teaspoon vanilla.
For topping, beat egg whites with cream of tartar and remaining vanilla on medium speed till foamy. Add remaining sugar, one tablespoon at a time, beating on high once every addition till sugar is dissolved. Continue beating till stiff shiny peaks type. Transfer hot filling to pastry. unfold topping equally over hot filling, waterproofing to fringe of pastry. Bake 25-30 minutes or till topping is golden brown. Cool one hour on a wire rack. Refrigerate a minimum of four hours before serving.
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