The Globe’s Raspberry Pie

A showcase dessert for whatever fresh Ontario fruit is at its peak (strawberries, blueberries, peaches and, of course, raspberries), the pie appears on The Globe’s menu all summer long.

June 16, 2015 | Cecily Ross | Recipes

A showcase for whatever fresh Ontario fruit is at its peak (strawberries, blueberries, peaches and, of course, raspberries), the pie appears on The Globe’s menu all summer long.

The pastry shell is baked first and allowed to cool, then filled with fresh fruit. Beth pours a velvety vanilla custard over the fruit and tops this with a frothy meringue. The final step is to brown the meringue in a hot oven, then refrigerate the pie for at least an hour to allow it to set. She advises serving it right away as it does not have a long shelf life.

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Then stir tempered egg yolks into remaining hot cream. Cook for 2 minutes more, stirring constantly. Remove mixture from the stove and add butter and vanilla, stirring until smooth. Photo by Pete Paterson.

The Globe’s Raspberry Pie

Recipe submitted by: Beth Hunt ( Visit Website )

Ingredients

Filling

1 cup sugar
3 tbsp cornstarch
Pinch of salt
2½ cups 18% cream
3 egg yolks, beaten (reserve whites)
2 tbsp butter
1 tsp vanilla
2 cups fresh raspberries

Meringue

3 egg whites
6 tbsp sugar
¼ tsp cream of tartar (optional)

Instructions

In a saucepan, combine sugar, cornstarch and salt. Slowly whisk in cream until smooth.
Cook over medium heat, stirring constantly, until mixture bubbles. Continue stirring and cooking for about 2 minutes more. Remove from heat.
Whisk a small quantity of the hot cream into the beaten egg yolks to temper the eggs.
Then stir tempered egg yolks into remaining hot cream. Cook for 2 minutes more, stirring constantly. Remove mixture from the stove and add butter and vanilla, stirring until smooth.
Pour raspberries into the cooled baked pastry shell. Top with custard mixture.
Place reserved egg whites in a clean metal or glass bowl. Add cream of tartar if desired. Beat at high speed until medium-soft peaks form. Beat in sugar.
Continue to beat until egg whites are glossy and hold a firm peak.
Spread egg whites over the raspberry custard. Bake at 350°F for 12–15 minutes until meringue peaks are golden.
Chill for an hour before serving.