Monday, April 7, 2008

Raspberry Meringue Pie

I made this pie when a close friend came over yesterday. I know that meringue is traditionally used with a lemon pie but honestly I didn't have lemons on hand so I decided to make homemade raspberry jam and use it as the pie filling. The pie crust is Pate Brisé and and it's topped with swiss meringue. The raspberries were juicy and sweet and the crust very crumbly and the meringue just added another layer of flavor and texture.
Recipe will follow soon :)

As promised here is the recipe:

For the crust:
(Pâte Brisée)

2.5 cups all-purpose flour
1 tsp salt
2 sticks of butter (226 grams)
1/4 cup ice cold water

In the bowl of a food processor, combine salt and flour, add butter until mixture resembles coarse crumbs, with the machine still running add the water through the feed tube , in a slow steady stream. The dough should not be wet sticky. Do not process for more than 30 seconds. Turn out dough onto a clean surface and divide in half, wrap each piece in clingfilm and pat into a disk. Refrigerate for at least 1 hour or overnight. Dough can be frozen up to one month.

Roll out to 1/4 inch thick and press into tart mould. Refrigerate for 30 mins. To blind bake, place round piece of parchment larger than the dish and fill with dried beans. Bake for 15-20 mins at 375℉ or 180℃.

For the raspberry jam:

3 cups fresh or frozen raspberries,
1.5 tbs. lemon iuce
3/4 cups of sugar
1 tbs cornstarch
1/4 tsp salt

mix all together and simmer for 10 mins till the mixture thickens.

For the Swiss Meringue:

4 large egg whites
3/4 cups of sugar
pinch of salt

In a heatproof bowl of an electric mixer combine ingredients and place over a saucepan of simmering water (water should not touch bowl) whisk till mixture is whitish and frothy and very warm to touch. sugar should be dissolved. Move the bowl to the stand mixture and whisk till mixture form soft but not dry peaks. Pipe meringue as desired and either use a torch to brown the meringue or place under broiler or light grill.