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Apple and passion fruit meringue pie

Sweet and sour, that classic combination, works wonders in this delicious meringue pie recipe.


For the pastry
For the filling
For the meringue
To serve

Preparation method

  1. For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a dough. Tip the mixture out on a floured work surface and knead briefly until smooth. Roll the pastry out to as 3mm/⅛in thickness and use it to line a 20cm/8inch shallow tart tin. Chill in the fridge for two hours.

  2. Preheat the oven to 200C/400F/Gas 6.

  3. Line the pastry case with greaseproof paper and fill with baking beans. Bake the pastry for 15-20 minutes, then remove the greaseproof paper and baking beans, brush all over with the egg wash and cook for a further five minutes.

  4. Meanwhile for the filling, cook the apples and sugar in a saucepan for 6-8 minutes, or until softened. Set aside to cool.

  5. Drain the apple mixture and place it into a bowl with the passion fruit. Spoon the filling into the cooked pastry case.

  6. For the meringue, whish the egg whites in a large bowl with an electric whisk until stiff peaks form. Slowly whisk in the sugar.

  7. Spoon the meringue on top of the pie and tease into spikes with a fork.

  8. Reduce the oven temperature to 180C/350F/Gas 4. Cook the pie for a further six minutes. (Alternatively you can brown the top of the meringue with a blow torch or by placing under a hot grill.)

  9. Serve the pie with clotted cream.

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