Raspberry Meringue Pie
Country Extra
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We have raspberry bushes, so I'm always looking for recipes using this delicious fruit. This is one of our favorites.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min. + cooling
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter
- 1 egg, lightly beaten
- 2 tablespoons milk
- MERINGUE:
- 2 egg whites
- 1/2 cup sugar
- 2 cups fresh or frozen unsweetened raspberries
Directions:
In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press into the bottom and up the sides of a greased 9-in. pie plate; set aside.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust.
Bake at 350° for 30-35 minutes or until the meringue is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.