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Rhu-Berry Meringue Pie

Servings: 16
Author: Lisa@mummymade.it

Ingredients

Pie Crust

  • 1/4 cup Almond Meal flour
  • 1/2 cup Coconut flour + 2 tablespoons available from health food and specialty stores
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Bicarb Soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Maple Syrup you could substitute honey
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Rhubarb and Blueberry Filling

  • 350 grams Rhubarb measured after cutting into 2cm pieces; approximately 5 stalks
  • 1 cup Orange Juice freshly squeezed
  • 1 cup Water
  • 450 grams Blueberries I used frozen ones
  • 3 Tablespoons Arrowroot/Tapioca Flour See recipe notes above on tips to make filling firmer
  • 2-3 Tablespoons Maple Syrup this will depend on the desired tartness of the filling

Meringue Topping

  • 2 Egg Whites
  • Dash of salt
  • 1/2 cup Maple Syrup
  • 1/2-1 teaspoon Vanilla Extract

Instructions

Pie Crust

  • Preheat oven to 175C/350F
  • Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used)
  • Mix the dry ingredients in a blender.
  • In a separate small bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
  • Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin.
  • Gently place circle in tin. Use excess dough to ensure an even edge.
  • Alternatively, spread dough evenly in tin and up edges by hand.
  • Pierce bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
  • Bake for 15 minutes. Cool completely.
  • If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.

Rhubarb and Blueberry Filling

  • Place the cut rhubarb in a saucepan with the orange juice and water.
  • Bring to a slow boil over medium heat.
  • Simmer for 5 minutes, or until the Rhubarb is tender and breaking down.
  • Strain the liquid from the rhubarb using a sieve with a small weave (holes), retaining the liquid.
  • Place the rhubarb and blueberries back in the saucepan, along with 1/2 a cup of the retained liquid and the maple syrup.
  • Bring the mixture to a warm temperature over a medium heat.
  • Taste the mixture at this point and add more maple syrup if required.
  • Meanwhile, mix the arrowroot with 1/4 of a cup of the retained liquid. Whisk to ensure it is well combined.
  • Add the arrowroot liquid mixture to the saucepan and bring to the boil, stirring constantly.
  • Once boiling, continue to stir for another minute.
  • Place the mixture in the fridge to allow to cool and thicken.
  • Once completely cooled, pour into the cooled pie crust (there may be filling left over).
  • Place filled pie crust in the fridge for at least 2 hours.

Meringue Topping

  • Preheat oven to 220C/440F (not required if using a kitchen blow torch)
  • Place the egg whites and salt in the bowl of a kitchen stand with a whisk attachment.
  • Whisk on high until soft peaks form.
  • Whilst still whisking on high, slowly add the maple syrup.
  • Add the vanilla.
  • Stiff, firm peaks of meringue will have formed.
  • Spread evenly over the pie filling.
  • Place pie on a oven proof tray and place on bottom shelf of oven for 2-3 minutes, turning halfway.
  • Alternatively, use a kitchen blowtorch until desired counting is reached.
  • Serve.
  • Keep refrigerated when not eating.