Blackberry and apple meringue pie
6 oz flour
3 oz butter
1 lb peeled cored bramley apples
4 oz blackberries
6 oz sugar plus extra to sweeten to taste
Cook the sliced apple and water until the apple is a puree.
Make the pastry with the flour and butter and use it to line a pie dish. Bake blind
at 190C (150 C fan) for twenty minutes.
Add the blackberries to the apple and cook until a pulp.
Sweeten to taste.
Separate the eggs, and beat the yolks into the apple mixture, then spread into the
Beat the whites until stiff peaks, then gradually beat in the sugar.
Spread over the pie, making peaks and swirls, then bake at 150 c (120 fan), until
the topping is cooked and lighly brown.