Raspberry pie with meringue blanket

Raspberry Pie with Meringue Blanket

Ingredients:

For the Pie Crust:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water (more if needed)

For the Raspberry Filling:

• 4 cups fresh raspberries (or thawed if using frozen)
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon salt

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Pie Crust:
   • In a large mixing bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
   • In a small bowl, whisk the egg yolk with ice water. Drizzle over the flour mixture. Stir gently until the dough begins to come together. If needed, add more ice water, one teaspoon at a time.
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Raspberry Filling:
   • In a medium saucepan, combine raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Cook over medium heat, stirring constantly until the mixture starts to thicken and bubble. This should take about 5-7 minutes.
   • Remove from heat and let cool while you prepare the meringue.
3. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
4. Roll Out and Bake the Pie Crust:
   • On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer it to the dish, pressing it into the bottom and up the sides. Trim any excess dough.
   • To prevent the crust from puffing up, line it with parchment paper and fill it with pie weights or dried beans.
   • Bake the crust for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10 minutes until the crust is golden brown. Remove from the oven and set aside to cool slightly.
5. Add the Raspberry Filling:
   • Pour the cooled raspberry filling into the pre-baked pie crust, spreading it evenly.
6. Prepare the Meringue:
   • In a clean, dry bowl, using an electric mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form.
   • Gradually add sugar, about a tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. Beat in the vanilla extract.
7. Assemble the Pie:
   • Spread the meringue over the raspberry filling, making sure to seal the edges where the meringue meets the crust. Use a spatula to create peaks and swirls for a decorative touch.
8. Bake the Meringue:
   • Bake the pie at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown and slightly crisp on top.
9. Cool and Serve:
   • Allow the pie to cool completely on a wire rack before serving. The meringue will continue to set as it cools.

Enjoy your Raspberry Pie with a sweet and airy meringue blanket! This pie is perfect for summer gatherings or as a special treat.