Pear Meringue Pie Recipe

Pear Meringue Pie Recipe

Ingredients: Serves 6

75 g/3 oz dried pears
300 ml/0.5 pt water
5 cm/2 in piece of cinnamon stick

50 g/2 oz granulated sugar

100 g/4 oz/0.5 cup butter
225 g/8 oz/1 cup caster (superfine) sugar

4 eggs
100 g/4 oz/1 cup plain (all-purpose) flour

30 ml/2 tbsp cornflour (cornstarch)

15 ml/1 tbsp lemon juice


Soak the pears in the water overnight. Place in a saucepan with the cinnamon stick and granulated sugar. Bring to the boil, reduce the heat and simmer for 20 minutes or until tender. Leave to cool, then discard the cinnamon.

Grease a 20 cm/8 in sponge flan tin (pan). Beat the butter and half the caster sugar until light and fluffy. Beat in 2 of the eggs, one at a time, beating well after each addition. Sift the flour over the surface and fold in with a metal spoon. Turn into the greased tin and smooth the surface. Bake in a preheated oven at 190C/375F/gas mark 5 for about 20 minutes until the centre springs back when lightly pressed. Cool slightly, then turn out on to a wire rack to cool completely. Transfer to an ovenproof serving plate.

Lift the pears out of the cold syrup and chop. Blend the cornflour with the lemon juice and stir into the syrup. Bring to the boil and cook for 2 minutes, stirring. Stir in the chopped pears. Separate the remaining eggs and beat the yolks into the pear mixture. Turn into the sponge flan case (pie shell). Whisk the egg whites until stiff. Whisk in half the remaining sugar and whisk again until stiff and glossy. Fold in the remaining sugar. Pile on top of the flan. Bake in the oven at 190C/ 375F/gas mark 5 for about 10 minutes until lightly colored. Serve warm.

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