Meringue pie with red fruits

Here we are… Winter is slowly setting in. It’s really not my favorite period. I definitely don’t like being cold!
And although I love winter fruits and vegetables, sometimes I need something else. I miss red fruits in particular. So I got into the habit of using frozen fruit for all kinds of desserts.

It is certainly associated with the meringue that I appreciate them the most. I very often make a meringue berry gratin. It’s a delight.
On the same principle, I wanted to prepare a meringue pie with red fruits. The recipe is a bit old, but I always prepare it with as much pleasure.

She is a real ray of sunshine in winter.

Meringue pie with red fruits:

600g frozen berries

150g flour
1 tbsp almond powder
1/2 cc of se
1 tbsp icing sugar
75g butter
1 tbsp vanilla extract
50 to 80 g of water
75g brown sugar
1 heaped tsp cornstarch
90g egg whites
175g sugar
1 tsp cornstarch

1 tsp white vinegar

Take the fruit out of the freezer the day before and put it in the fridge.

Prepare the dough.
In a bowl, put the flour, ground almonds, salt and sugar.
Add the butter in pieces and mix with your fingertips.
Add vanilla and water little by little, until form a ball of dough.

Roll out the dough and line a pie pan.
Film and refrigerate for at least an hour.

Preheat the oven to 180°C.
Cover the dough with a baking sheet then seeds and pre-bake for 20 minutes.
Filter the juice released by the fruit and put it in a saucepan with the cornflour and the brown sugar. Mix well.
Bring to a boil while stirring.
Let thicken for a minute.
Prepare the meringue.
Whisk the whites.
When the whisks begin to leave traces, add the sugar spoon by spoon while increasing the speed.
Add the cornflour then the vinegar.

Pour the meringue into a piping bag.

Remove the dough from the oven and remove the seeds and the leaf.

Combine thickened sauce and fruit.
Spread them on the dough then cover nicely with meringue.

Bake for 40 minutes in the oven at 130°C.

To finish: I particularly like the mixtures of red fruits which contain a lot of blackcurrant. The marriage of the very tangy side of the fruit and the meringue is really good.


I used a 36×12 cm rectangular mold.

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