Cranberry Chiffon Pie

All gluten free and mostly healthy recipes. The original recipe is linked but I try to note changes I've made to either suit my taste or make it gluten free.

Crust

6 tablespoons (85g) unsalted butter, at room temperature

1 ¼ cups (133g) medium rye flour

¼ cup (50g) granulated sugar

½ teaspoon salt

Curd

12 ounces (340g) fresh or frozen cranberries, a scant 3 ½ cups

1 cup (198g) granulated sugar

½ cup (113g) orange juice, cranberry juice, or water

zest (grated rind) of 1 orange, optional

6 tablespoons (85g) unsalted butter, at room temperature

2 large eggs

2 large egg yolks, whites reserved for the meringue

2 tablespoons (28g) water, hot

1 ½ teaspoons unflavored gelatin*

note: See "tips," below.

Meringue

¾ cup (149g) granulated sugar

2 large egg whites, reserved from above

⅛ teaspoon salt

Topping

½ to 1 cup (113g to 227g) heavy cream

1 to 2 tablespoons (7g to 14g) confectioners' sugar, optional

Directions at kingarthurbaking.com

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