Raspberry pie with Italian meringue - Hallonpaj med italiensk maräng

RASPBERRY PIE WITH ITALIAN MERINGUE
Hallonpaj med italiensk maräng

12 servings

Pie dough:

4 oz butter or margarine
1 ¼ cups flour
¼ cup powdered sugar
1 egg yolk

Filling:

2 cups raspberry jam, preferably home-made

Italian meringue:

3 egg whites
¼ cup + 2/3 cup sugar
¼ cup water

Pie dough:
Heat the oven to 390F.

Cut the fat in pieces and quickly mix with flour, powdered sugar and egg yolk to a crumbly dough. Press it out in a springform pan, diameter 9 inches. Bake in the middle of the oven for 15 to 20 minutes and let cool.

Filling:

Spread out the raspberry jam over the pie shell.

Meringue:

Beat egg whites and ¼ cup sugar to a stiff foam. Boil 2/3 cup sugar and water until it has reached 245F (use a thermometer). Gently add the hot syrupy liquid, while beating, into the egg white foam and continue beating until the meringue has cooled and is stiff and glossy – approx 10 minutes.

Spread the meringue out on top of the raspberry jam and colour it with a burner or put in the oven at 225°C/440F with the grill on, very quickly.

Enjoy!

Bella