A perfect recipe for raspberry season, this delicious meringue pie can be eaten hot or cold.
Preheat the oven to gas 6, 200°C, fan 180°C. Use the ready-rolled pastry to line a 20cm (8in) loose-based, deep, fluted flan tin, trimming the edges. Bake the case blind for 15 minutes with baking paper and beans.
Place the raspberries into a saucepan with half of the sugar and 100ml of water and bring to the boil, stirring until the sugar dissolves. Pour into a food processor or use a hand blender to blend until smooth. Return to the saucepan. Place the cornflour into a small dish and blend well with 3 tablespoons of cold water and then add 4 tablespoons of the raspberry purée and mix again until smooth. Pour into the remaining raspberry mixture in the saucepan, and stir continually over a gentle heat until thickened. Remove from the heat, allow to cool for 5 minutes before adding the egg yolks and stirring well. Set aside to cool. Reduce the oven temperature to gas 2, 150°C, fan 130°C.
Place the egg whites into a large grease-free bowl and whisk until stiff. Continue whisking, adding 1 tablespoonof the remaining caster sugar at a time, whisking well between each addition until all is used. Pour the raspberry mixture into the pastry case and level. Spoon the meringue mixture over the top and bake for 20 minutes until the meringue is golden. Serve either warm or cold.
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