Cranberry and Apple Meringue pie! oh my!


Hands up if you love Lemon Meringue Pie! I do! And yes I know, meringue contains eggs, so I’m very sorry to my vegan friends (although you can use a commercial egg replacer for meringue so all is not lost!), but this festive meringue pie is gluten and dairy free ๐Ÿ™‚ It’s a nice change to the usual festive fair!

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Pastry

100g Ground almonds
100g Flaked almonds
75g Spelt or Rice flour(or other gluten free flour)
25g Golden raw Caster sugar
50ml Almond oil
3 -4 tbsp cold almond or other non dairy milk
Pinch of Himalayan rock salt

Filling

4-5 Bramley apples, peeled, cored and thickly sliced
250g frozen or fresh Cranberries
juice of 1 clementine
75g Dried cranberries
1 tablespoon Corn flour
Raw unrefined sugar (if required)

Meringue

3 Large egg whites (or egg replacer)
150g Golden raw Caster sugar

Preheat the oven to 180 C. Put the ground and almonds into a bowl with the flour and salt and stir to combine. Keep stirring and add in the olive oil gradually. Add 2 tablespoons of almond milk and keep stirring. The mixture should hold together when pressed, if it doesnโ€™t then add some more almond milk, stirring all the time, until it does. At this point have a taste. If you want a sweeter pastry then add some more sugar until you get the desired flavour. Press it into a 20 cm pie or fluted flan dish. Bake in the oven for 15 minutes or until set and barely golden.
Remove from the oven and brush the almond pastry with a little almond oil and return to the oven for a few minutes to set then set aside to cool.

Now for the filling! First you need to cook the cranberries. Place the frozen or fresh cranberries in a pan with the juice of 1 clementine (or half an orange if that’s easier!). Cook for 5 mins until the cranberries start to soften and burst. Taste – if too tart for you then add a little raw sugar. Put the apples, cooked cranberries and dried cranberries in a saucepan with 75ml water and bring to the boil. Simmer, partially covered, for 10 minutes.

Mix the corn flour with a tbsp of cold water till smooth then stir into fruit mixture. Boil for 1 minute then pour into the pastry case.

If using them then whisk the egg whites until stiff, then beat in the sugar, a third at a time, to form a thick meringue. Spoon over the fruit and bake 20-25 minutes until golden.
Leave to cool for a few minutes then transfer to a plate to cool.

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