Guest Post: Raspberry Meringue Pie
For today’s post I managed to convince my oldest sister Carly to take over. She is an amazing cook and has always loved cooking. Her and her husband make the most amazing food! I’ve tried to convince her to start a food blog, so I’m excited to hear what you guys think of this and I’ll be showing her your comments! I hope you enjoy learning how to make her Raspberry Meringue Pie, I really want to try it now!
Im a homely cook, meaning mainly that I like to cook things that are enjoyable to make and don’t make life too complicated. Having said that its still hugely satisfying to be able to produce things that are impressive to those that might just happen to pass by for a cup of tea (and something tasty to go with it); in this instance sweet pies do just the trick!
There’s nothing quite as comforting as a slice of home made pie and surely coming into these dark winter days, comfort’s just what we all need right now.
So here’s a recipe for a pie that’s easy AND impressive and I promise, anyone can make it. Its my own adaptation of the more famous lemon meringue pie (I don’t know about you but lemon curd……not a fan!) but you can pretty much pick any fruit flavour you prefer if you’re not into raspberries. In this case, just substitute the same amount of any tinned fruit (mash it up first so no big pieces) or indeed any fruit jam that you favour.
NOTE: Im using ‘cup’ measurements as its far less of a faff than weighing everything. If you don’t have official measuring cups, just use an average size mug….the only thing that really matters is that you use the same cup or mug throughout the recipe (or the ratios will be all out!), but for those purists out there that just cant handle leaving the scales alone, one cup measurement is equal to about 8 ozs.
Bake, Eat, Be Happy!
INGREDIENTS
Pie crust
1 packet of ready to use frozen short crust pastry (thawed to room temperature)
Filling
¾ cup sugar
¼ cup soften butter
½ cup tinned raspberries (strained)
¼ cup evaporated milk
2 tablespoons flour
1 teaspoon vanilla extract
½ teaspoon salt
2 egg yolks (REMEMBER to save the whites for the meringue!)
1 whole egg
Meringue
2 egg whites
4 tablespoons sugar
TOOLS
9 inch (approx) pie dish
mixing bowl
electric whisk
Rolling pin
Heat oven to 350 F/180C
Roll out your thawed pastry and line the dish.
Make the pie filling by whisking together the butter and sugar until combined (it will go breadcrumb like) then add the raspberries, evaporated milk, flour, vanilla and salt and stir well.
In another small bowl mix the 2 yolks and 1 whole eggtogether with a fork and add to the rest, combine everything well so you have a smooth, thick mixture.
Pour the filling into the pie crust and bake in the oven for about 25 minutes (the filling should be fairly firm to touch when done). Take pie out at this point but leave the oven on.
Next make the meringue by using an electric whisk to beat the egg whites until foamy, then add the sugar about 2 tablespoons at a time, continuing to whisk until its thick and shiny (and can pass the ‘hold over head’ test).
Scoop the meringue onto the pie filling using about a third to cover the base make sure its spread out to seal the edges to the crust. Pile the remaining meringue in the middle & use the back of your spoon to create some funky looking ‘peaks’
Return the pie to the oven for about 12 minutes or until the meringue turns golden & scrumptious looking.
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Enjoy and let me know if you make it! If you have any questions, tweet me @lilypebbles and I’ll ask Carly!
Lily xx
