Tangy Vegan Raspberry Meringue Pie
Ingredients
Pastry
- 100g vegan butter or margarine
- 200g plain flour
- 3 tbsp oil
- Pinch salt
- 1 tbsp sugar
Filling
- 2 cups fresh raspberries
- 2 lemons, juiced and zested
- 2/3 cup sugar
- 2 cups water
- 3 tbsp arrowroot
- 2.5 tbsp agar agar powder
Meringue
- 3/4 cup aquafaba (water from a tin of chickpeas)
- 1/2 cup sugar
- 1 tbsp cream of tartar
Preparation
Prepare pastry by adding plain flour, butter, salt and sugar to a mixing bowl and rubbing together with your fingers until it forms a rough sandy texture.
Mix oil with 3 tbsp of water and slowly add to the mixture, bringing together until it forms a dough - you may not need all of it.
Flatten dough into a disc, wrap and chill in the fridge for at least 30 mins.
Preheat oven to 180°C.
Roll out pastry dough on a floured surface and press into a greased 8” tin.
Add baking beads or dried beans and bake for 20 mins, until crisp and golden.
While the crust is cooling, make the filling.
Add all filling ingredients to a small pan over a medium heat.
Stir well, bring to the boil, and let bubble away for 5 mins, until it starts to thicken.
Add to a blender or processor and process until smooth.
Strain through a sieve into a bowl and allow to come to room temperature.
Pour into pie shell and chill for at least 1 hour until set.
Prepare meringue by adding aquafaba and sugar to a mixing bowl and whisking for 7-8 minutes until stiff peaks form.
Add in cream of tartar and mix well.
Spoon on top of the pie, finishing with a kitchen torch if you have one.
Tips
Best eaten within 2 days.
