This recipe is one of my favourite, I have been making this kind of shortcrust pies in different variations for over 15 years. This combination is perfect for the summertime - soft thin shortcrust base, lots of fresh juicy berries and fluffy meringue on top.
Ingredients:
For the pie:
half of 250 g pack baking margarine
1 cup sour cream (or creme fraiche + 1 tsp lemon juice)
1 medium size apple
1 egg
1 tsp baking soda
2 1/3 cups all-purpose flour
1 cup sugar
500 g mixed fresh berries (raspberries, blueberries, blackberries etc.)
For the meringue topping:
4 egg whites
1 cup sugar
a pinch of salt
Method:
Grease 25 x 40 cm baking tin.
Melt the margarine on a low heat. Add the sugar, mix well with electric whisk.
Whisk in the egg.
Beat well until thick and frothy.
Pour the mixture into the batter and mix well.
Fold in the flour, in batches, using the spatula and when it becomes too thick, keep mixing with your hands.
This is how the dough will finally look like, it should be pretty glutinous and easily come off the sides of the bowl.
Wrap the dough in clingfilm and chill in the fridge for 2 hours.
Preheat the oven to 180 C.
Spread the dough evenly within the baking tin, to line the base and the sides.
Spread the dough evenly within the baking tin, to line the base and the sides.
Fill the pastry case with the berries and chopped apple. (If you prefer it more gooey and sweet, sprinkle the berries with 2 tbsp sugar and 2 tbsp cornstarch. I normally don't do that, since I prefer the filling to be less sweet and more juicy).
Slightly curve inwardly and flatten the pastry from the sides.
Bake in the preheated oven for 35 - 40 minutes, or until the pastry is firm and golden.
To make the meringue topping, mix all the ingredients in a mixing bowl.
Beat with electric whisk until the stiff peaks form.
Spread the meringue evenly over the pie surface with the spoon.
Bake in a heated oven (200 C) for 3-5 minutes or until golden.
Leave to cool completely. Enjoy with a cup of tea or coffee!
Bon Appetit!
