Blackberry Meringue Pie Recipes

BLACKBERRY MERINGUE PIE

Steps:

• Preheat the oven to 180°C (approximately 350°F).
• Place the biscuits in a bag and crush with a rolling pin. Place in a bowl and mix with the butter and maple syrup and press into a pie plate, forming an edge. Refrigerate.
• For the filling: Rinse the blackberries and set one-third aside. Place the remainder in a saucepan with a little water and cook until soft. Strain through a sieve.
• In a saucepan, beat the powdered sugar with the egg yolks until creamy, stir in the flour and the pureed blackberries and cook over low heat, stirring all the while until thickened (do not boil!). Spoon into the pie shell.
• In the bowl of an electric mixer, beat the egg whites with the powdered sugar until very stiff. Spread the egg whites over the filling making peaks. Bake until the tips of the peaks are browned, 15-20 minutes.
• Remove from oven and cool in the pan.
• Serve garnished with the reserved blackberries.

MIXED BERRY MERINGUE PIE

Steps:

• Preheat oven to 275F, and prepare a 9" round pie pan by lightly greasing the bottom of the pan.
• Prepare the meringue crust first by combining the egg whites and cream of tartar in a small mixer bowl. Beat the ingredients at high speed until it foams.
• Add sugar gradually, while continuing to beat. Watch for the mixture to turn glossy and stiff peaks to form, in about 3-4 minutes, and stop.
• Spread meringue around bottom and up the sides of the pie pan.
• Bake for 1 hour. When time is up, keep oven closed and turn off the heat. Keep the meringue in the oven for another 45 minutes, like this, closed with no heat.
• Allow to cool at room temperature when the 45 minutes is up.
• Meanwhile, prepare the filling by combining the sour cream, powdered sugar, cream cheese, orange juice, and orange zest, and beating well. Stop as needed to scrape down the sides and continue to beat until creamy and smooth.
• When meringue crust is cool, scoop filling inside and smooth the top.
• Refrigerate until firm, about 2 hours.
• Add the topping just before serving by sprinkling the berries on top of the pie (strawberries stem side down) and drizzling the top of the pie with the apple jelly.