I had one of those crazy baking moods this evening. Which was to be expected really after spending the day steering wayward clothes, shoes and other paraphernalia in the right direction. I needed some creative outlet from that.
So while I’m roasting spuds, and attempting to make chicken burgers I also made an apple lattice pie, and cooked up some raspberries ready to make something out of.
- This was really nice, and the recipe is just a basic thing from my favourite website.
The raspberries proved to be something else again, recipe wise. I looked for a basic pie or tart but all I found was custard or frozen ice cream desserts. It would have to be custard then.
Not finding what I wanted I decided to do my own thing.
So a raspberry custard meringue pie as compared to a lemon meringue pie….
Pastry is done, and I filled it with thick home made custard and stuffed it in the fridge (for once there is no room to move in there) while I heated the raspberries that I had cooked, sweetened and thickened.
The raspberry gloop was poured carefully onto the custard and refrigerated once again while I made the marriage. Egg whites and sugar. Nasty stuff but oh so tasty.
Into the oven with its glossy meringue topping – not as stiff as it should be.
And all cooked. The proof will be tomorrow when I cut it open.
This morning I found a sticky mess on the bench which resulted from the raspberries maybe being a little runny, and the pastry was well soaked in the juice. While it tasted alright, aesthetically it ruined the look. Definitely something to either fix or eat as soon as it’s made.
The verdict: 3 + me had a piece, and I was told I could cook more of those any time I wanted. I’ll go with a review like that any day. I liked the minor tartness the raspberries still had that went perfectly with the sweetness of the meringue and creamy custard base.