Decadent recipe for Apple and Pear Meringue Pie – with a healthy muesli crust

1 1/2 cups (375 ml) good quality muesli
1/4 cup (60 ml) melted butter
2 t (10 ml) ground cinnamon

4 T (60 g) butter
1/2 cup (60 ml) brown sugar or honey
3 apples, peeled, cored and finely cubed
3 pears, peeled, cored and finely cubed
1/4 cup seedless raisins
1 t (5 ml) grated lemon rind
2 T (30 ml) cake flour
1 t (5 ml) cinnamon
1/2 cup (125 ml) cream or evaporated milk
1 cup (250 ml) fresh full cream milk
1 t (5 ml) vanilla essence
pinch salt
4 jumbo egg yolks

4 egg whites
a squeeze of lemon juice
1 cup (250 ml) castor sugar

How to
Mix crust ingredients and line bottom of a large 28cm porcelain flan or pie dish. Place in the fridge to firm.

Melt butter in a large frying pan, add honey, apples, pears and raisins and stir-fry over high heat until fruit is nearly cooked and liquid forms a thick syrup. Remove from heat and stir in lemon rind, flour and cinnamon.

Beat cream, milk, vanilla, salt and egg yolks together. Pour over fruit mixture in pan. Return pan to heat (a very low setting), stir and cook gently until custard mixture begins to set.

Don’t overcook as it may curdle. Pour filling over crumb crust, leave until luke warm. Set oven temperature to 180C (350F).

Beat egg whites in a clean glass or stainless steel bowl, using an electric hand beater. Add lemon juice and beat until egg whites form stiff peaks. Add the sugar, 1T (15 ml) at a time, beating well after each addition. Spoon meringue mixture over filling.

Spread meringue over filling and over edge of crumb crust to prevent it from shrinking away during baking.

Fluff meringue with a flat spatula to form peaks. Bake at 180C (350F) for 20-25 minutes until golden on the outside, it will still be soft inside. Serve warm or cold.

By: Ina Paarman

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