Blackberry Meringue Pie Food

BLACKBERRY MERINGUE PIE

Steps:

• Preheat the oven to 180°C (approximately 350°F).
• Place the biscuits in a bag and crush with a rolling pin. Place in a bowl and mix with the butter and maple syrup and press into a pie plate, forming an edge. Refrigerate.
• For the filling: Rinse the blackberries and set one-third aside. Place the remainder in a saucepan with a little water and cook until soft. Strain through a sieve.
• In a saucepan, beat the powdered sugar with the egg yolks until creamy, stir in the flour and the pureed blackberries and cook over low heat, stirring all the while until thickened (do not boil!). Spoon into the pie shell.
• In the bowl of an electric mixer, beat the egg whites with the powdered sugar until very stiff. Spread the egg whites over the filling making peaks. Bake until the tips of the peaks are browned, 15-20 minutes.
• Remove from oven and cool in the pan.
• Serve garnished with the reserved blackberries.

BLACKBERRY PIE

Steps:

• Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
• Preheat the oven to 400 degrees F.
• Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
• Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
• Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.