Raspberry Meringue Flapper Pie is a delightful dessert that transforms a classic British bake into an utterly irresistible treat. This recipe is exceptionally useful for anyone looking to impress with a visually stunning and incredibly flavourful dessert that’s surprisingly straightforward to achieve.
Key Ingredients for Raspberry Meringue Flapper Pie
- For the Base:
- 200g digestive biscuits, finely crushed
- 100g unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Raspberry Filling:
- 400g fresh or frozen raspberries
- 2 tablespoons granulated sugar (adjust to taste)
- 1 tablespoon cornflour
- 1 tablespoon lemon juice
- For the Meringue Topping:
- 3 large egg whites, at room temperature
- 150g caster sugar
- 1 teaspoon vanilla extract
- Pinch of cream of tartar (optional, for stability)
- For Garnish (Optional):
- Fresh raspberries
- A dusting of icing sugar
- Mint sprigs
How to Make Raspberry Meringue Flapper Pie
Get ready for a dessert that’s as joyous to make as it is to eat! This Raspberry Meringue Flapper Pie offers a delightful balance of crunchy base, tangy fruit, and cloud-like meringue, making it a truly satisfying treat. It’s wonderfully simple to assemble, with a preparation time of around 30 minutes and a baking time of approximately 25-30 minutes, perfect for both weeknight indulgence and special occasions.
Step-by-Step Instructions
Prepare the Base: Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). In a medium bowl, combine the finely crushed digestive biscuits, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix thoroughly until the crumbs are evenly coated in butter. Press this mixture firmly and evenly into the base of an 8-inch (20cm) pie dish or springform pan. Use the bottom of a glass or your fingers to create a compact and level layer. Bake for 10 minutes until lightly golden and firm. Remove from the oven and set aside to cool slightly while you prepare the filling.
Make the Raspberry Filling: In a saucepan, combine the raspberries (if using frozen, no need to thaw) and 2 tablespoons of granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries begin to break down and release their juices, about 5-7 minutes. In a small bowl, whisk together the cornflour and lemon juice until smooth; this prevents lumps. Once the raspberries are softened, gradually stir the cornflour mixture into the simmering raspberries. Continue to cook, stirring constantly, until the mixture thickens to a lovely jam-like consistency, about 2-3 minutes. Remove from the heat and pour this warm raspberry filling evenly over the baked biscuit base. Spread it out gently to cover the entire surface.
Whip Up the Meringue: Clean your mixing bowl and whisk attachment thoroughly, ensuring there’s no trace of fat, as this can prevent the egg whites from whipping properly. In the clean bowl, whisk the egg whites on medium speed until they start to form soft peaks. If using, add the pinch of cream of tartar. Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk on high speed. After each addition of sugar, allow it to incorporate for a few seconds before adding the next. Continue whisking until the meringue is thick, glossy, and stiff, with no grittiness when you rub a little between your fingers. Stir in the vanilla extract.
Assemble and Bake: Spoon or pipe the meringue mixture over the raspberry filling, ensuring it completely covers the fruit layer and touches the edges of the crust to prevent any leakage. Create attractive peaks and swirls with the back of a spoon or a piping bag for a beautiful finish. Place the pie dish back into the preheated oven. Bake for 20-25 minutes, or until the meringue is lightly golden brown on the tips and looks set and toasted. Be careful not to overbake, as meringue can burn quickly.
Cool and Serve: Once baked, carefully remove the Raspberry Meringue Flapper Pie from the oven. Allow it to cool completely in the dish on a wire rack. This is crucial for the meringue to set properly and for the filling to firm up. Once fully cooled, you can serve it as is, or garnish with fresh raspberries, a dusting of icing sugar, or a few mint sprigs.
Why You’ll Love This Raspberry Meringue Flapper Pie
You’ll adore this Raspberry Meringue Flapper Pie for its breathtaking presentation and the delightful symphony of textures and flavors it offers. The star of the show is undoubtedly the ethereal, cloud-like meringue that perfectly crowns a vibrant, tangy raspberry filling nestled on a crumbly, buttery biscuit base. Making this at home is a fantastic way to save money compared to purchasing similar gourmet desserts from a bakery, offering incredible value without compromising on taste or appearance. The sweet, tart raspberries and the sweet, airy meringue create a flavour profile that’s both comforting and elegantly sophisticated, a truly unique combination that will leave your guests raving.
Unlike a traditional flapper pie with its often-rich custard filling, this version offers a lighter, fruitier experience that’s wonderfully refreshing. It’s a testament to how simple ingredients can be transformed into something truly special with a little effort and a lot of love. So why not treat yourself and your loved ones to this culinary masterpiece? Gather your ingredients, follow these simple steps, and prepare to be amazed by the delicious results of your very own Raspberry Meringue Flapper Pie!
Storing and Reheating Tips
This Raspberry Meringue Flapper Pie is best enjoyed fresh, but leftovers can be stored.
- Refrigeration: Once completely cooled, cover the pie loosely with plastic wrap or foil (ensure the meringue doesn’t stick to the wrap) and refrigerate for up to 2 days. The long-term refrigeration can soften the meringue, so it’s ideal to eat it sooner rather than later.
- Freezing: This recipe is not recommended for freezing, as the meringue texture will likely suffer significantly upon thawing, becoming watery and losing its airy quality.
- Reheating: Reheating is generally not recommended, as it can cause the meringue to weep and lose its crispness. It’s best served at room temperature or slightly chilled directly from the refrigerator.
Final Thoughts
This Raspberry Meringue Flapper Pie is a showstopper that’s surprisingly accessible for home bakers. Its delightful combination of textures and sweet-tart flavours makes it a guaranteed crowd-pleaser. Give it a try – you’ll be rewarded with a truly memorable dessert experience!
Raspberry Meringue Flapper Pie
Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). In a medium bowl, combine the finely crushed digestive biscuits, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix thoroughly until the crumbs are evenly coated in butter. Press this mixture firmly and evenly into the base of an 8-inch (20cm) pie dish or springform pan. Use the bottom of a glass or your fingers to create a compact and level layer. Bake for 10 minutes until lightly golden and firm. Remove from the oven and set aside to cool slightly while you prepare the filling.200 g digestive biscuits, 100 g unsalted butter, 2 tablespoons granulated sugar
- In a saucepan, combine the raspberries (if using frozen, no need to thaw) and 2 tablespoons of granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries begin to break down and release their juices, about 5-7 minutes. In a small bowl, whisk together the cornflour and lemon juice until smooth; this prevents lumps. Once the raspberries are softened, gradually stir the cornflour mixture into the simmering raspberries. Continue to cook, stirring constantly, until the mixture thickens to a lovely jam-like consistency, about 2-3 minutes. Remove from the heat and pour this warm raspberry filling evenly over the baked biscuit base. Spread it out gently to cover the entire surface.400 g raspberries, 2 tablespoons granulated sugar, 1 tablespoon cornflour, 1 tablespoon lemon juice
- Clean your mixing bowl and whisk attachment thoroughly, ensuring there’s no trace of fat, as this can prevent the egg whites from whipping properly. In the clean bowl, whisk the egg whites on medium speed until they start to form soft peaks. If using, add the pinch of cream of tartar. Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk on high speed. After each addition of sugar, allow it to incorporate for a few seconds before adding the next. Continue whisking until the meringue is thick, glossy, and stiff, with no grittiness when you rub a little between your fingers. Stir in the vanilla extract.3 large egg whites, Pinch cream of tartar, 150 g caster sugar, 1 teaspoon vanilla extract
- Spoon or pipe the meringue mixture over the raspberry filling, ensuring it completely covers the fruit layer and touches the edges of the crust to prevent any leakage. Create attractive peaks and swirls with the back of a spoon or a piping bag for a beautiful finish. Place the pie dish back into the preheated oven. Bake for 20-25 minutes, or until the meringue is lightly golden brown on the tips and looks set and toasted. Be careful not to overbake, as meringue can burn quickly.
- Once baked, carefully remove the Raspberry Meringue Flapper Pie from the oven. Allow it to cool completely in the dish on a wire rack. This is crucial for the meringue to set properly and for the filling to firm up. Once fully cooled, you can serve it as is, or garnish with fresh raspberries, a dusting of icing sugar, or a few mint sprigs.fresh raspberries, icing sugar, mint sprigs