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
Notes
Best enjoyed fresh. Refrigerate leftovers for up to 2 days. Not recommended for freezing or reheating.
