This is a rough and ready recipe and a very lazy take on a lemon meringue pie, using the glut of summer fruit as a starting point. It involves two of my previous recipes, for a gluten free pastry base and the meringue topping.
Strawberries, blackcurrants, raspberries, loganberries, blackberries…enough fruit to fill a pie
Butter, for greasing
- Preheat the oven to 200C (for fan ovens).
- Make a batch of shortcrust pastry.
- Roll out the shortcrust pastry.
- Use the butter to grease a deep pie dish and then line the dish with the rolled out pastry.
- Fill the pie crust with summer berries, sprinkling sugar as you go. The amount of sugar you use will depend on your own personal preference and on the type of fruit you’re using e.g. a little more for blackcurrants and a little less for strawberries.
- Whip up a batch of my easy meringue mixture.
- Dollop the meringue mix on top of the berries, ensuring that they’re evenly covered.
- Put the pie into the oven at 200C and then reduce the heat to 160C.
- Bake for about 50 minutes, or until the pastry is cooked and the meringue has turned golden.
- Leave to cool in the dish and then serve a little warm, with vanilla ice-cream.