Boysenberry Meringue Pie Recipes

Steps:

• 1. SWEET PASTRY. Sieve flour n salt. Grate butter, rub in until crumb texture. make a well in centre. Beat sugar n egg till sugar disolves. Pour egg and icing sugar into well. Gently mix to firm dough. Wrap in cling wrap n rest 20 mins in fridge.
• 2. PIE CASING. Line 20 cm flan ring with pastry n bake blind.
• 3. FILLING. Open boysenberries, mash, boil with a little of water and 120 gm sugar. Mix cornflour with rest of water. Add to boysenberries, stir until thickened. Add n stir in melted butter, remove from heat. Whisk in yolks, pour in to pie casing in flan. leave to set.
• 4. MERINGUE. Whisk egg whites salt n lemon juice until soft peaks. Whisk in small amounts of sugar, ensure all dissolved Before adding more sugar each time. Pipe on to flan. Bake in preheated oven for a few mins 230c to set n colour peaks of meringue. Cool, dust with icing sugar.

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
• Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
• Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

Steps:

• In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
• Combine cornstarch and water. Blend thoroughly.Add frozen boysenberries.
• Pour both mixtures into unbaked 9 inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.
• Bake in a preheated 400 degree F oven for 40 minutes until top is golden brown. Cool on a rack.

Steps:

• In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil. Combine cornstarch and water. Blend thoroughly. Add frozen boysenberries. Pour into unbaked 9-inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam. Bake in a preheated 400 degrees oven for 40 minutes or until top is golden brown. Cool on a rack. This recipe yields 4 servings.