Gooseberry Meringue Pie
Cooking time15 minutes
Prep time30 minutes
Servings6 portions
Ingredients
- 175g (6oz) plain flour, sieved
- 85g (3oz) Stork packet
- 1½ tablespoons water
- 450g (1lb) gooseberries, topped and tailed
- 1½ -2 tablespoons of water
- 55g (2oz) caster sugar
- 25g (1oz) cornflour
- 25g (1oz) Stork packet
- 2 medium egg yolks
- 2 medium egg whites
- 115g (4oz) caster sugar
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Start by preheating your oven to 200°C, 400°F or gas mark 6.
- Then sieve the flour into a large mixing bowl, add the Stork and rub together into a fine breadcrumby mixture.
- Add 2 tablespoons of cold water and mix together into a firm dough.
- Roll the pastry out and line an 8 â 9 inch flan dish with it.
- Place baking paper on top of the pastry, fill with baking beans, and bake for 15 â 20 minutes.
- For the filling: Pop the gooseberries, water and sugar into a large pan, and simmer for 15 minutes.
- Drain and reserve the juices and leave to cool.
- Top up the gooseberry juice with water to 300ml, and gradually blend in the cornflour.
- Put it onto the hob, add the Stork, and stirring continually, bring to the boil.
- Simmer for 2 â 3 minutes until smooth, and leave to cool slightly.
- Beat in the egg yolks, stir in the gooseberries and pour into the baked flan case.
- For the meringue: Whisk the egg whites until they are stiff and stand in peaks, then whisk in the sugar.
- Pile it over the gooseberry mixture and pop the pie in the oven for 10 â 15 minutes until golden brown.
