Raspberry Meringue Pie is a traditional Scottish recipe for a classic meringue pie of a raspberry and apple custard baked in a shortcrust shell served with a baked egg-white meringue topping. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Raspberry Meringue Pie.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Meringue pies are made throughout Britain, with lemon meringue being the most common type. My grandmother made a version with rhubarb and with gooseberries. This slightly more unusual version from Scotland uses raspberries an an apple base.
For the Meringue:
2 egg whites
125g (4oz) caster sugar
Method:
Roll out pastry on lightly floured surface and line a 20-23 cm (8-9 inch) flan dish. Cover with a sheet of baking parchment, fill with baking beans then transfer to an oven pre-heated to 200° (400°F) and bake 'blind' 15-20 minutes.
In the meantime, arrange the raspberries and apple in a large pan with the water and sugar and cook gently for about 25 minutes, or until the apple pieces are soft. Drain the pan reserving the juices and allow to cool. Once cool pass the fruit pulp through a fine-meshed sieve to purée and to remove the seeds.
Make the reserved juice up to 350 ml (1 2/5 cups) with water, then gradually whisk in the cornflour. Add the butter, place on the heat and gently bring to a boil, stirring constantly. Continue cooking for between 2 and 3 minutes then take off the heat and allow to cool slightly before beating in the egg yolks and stirring in the fruit pulp. Pour this mixture into the pre-baked pastry case.
For the meringue, whisk the egg whites until they stand in soft peaks. Gently fold in the caster sugar then beat the mixture until stiff and glossy. Pile the meringue over the raspberry mixture, ensuring that all the filling is covered. Transfer the raspberry meringue to and oven pre-heated to 200°C (400°F) and bake for about 12 minutes, or until piping hot and the meringue is lightly browned.
Serve warm or slightly chilled.
