For the pastry:
- 250g plain flour
- 125g butter or margarine
- 2 tbsp water
For the filling:
- 25g butter or margarine
- 3 level tbsp cornflour
- 340g can pineapple pieces in juice, drained, juice reserved
- Grated zest and juice of 1 lime
- 50g caster sugar
- 2 egg yolks
For the meringue:
- 2 egg whites
- 75g caster sugar
If you want to serve the pie cold cook the meringue at a lower temperature for a little longer – this will firm up the meringue a little more – simply cook at 150⁰C/300⁰F/Fan 130⁰C/Gas mark 2 for 25 – 30 minutes.
- Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6.
- Sift the flour into a bowl, add the butter or margarine and rub in until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough.
- Knead lightly on a floured board, then wrap in cling film and chill in the fridge for about 30 minutes.
- Roll out the pastry to line a 20cm flan dish or tin.
- Line the pastry case with greaseproof paper or baking parchment, fill with baking beans and bake blind for 15 minutes.
- Remove the beans and paper and bake for a further 10 – 15 minutes. Leave to cool on a wire rack whilst you make the filling.
- Put the butter or margarine and cornflour into a saucepan. Make up the pineapple juice to 275ml with the lime juice and a little water if necessary. Add to the pan with the lime zest and sugar.
- Bring to the boil on a medium heat, stirring continuously and cook for 2 – 3 minutes until thickened and smooth.
- Cool slightly and then beat in the egg yolks. Stir in the pineapple pieces.
- Pour the filling into the cooked pastry case and smooth it over evenly.
- Whisk the egg whites until they are stiff and stand in peaks. Whisk in the sugar, then spoon the meringue over the filling.
- Bake for 10 – 15 minutes until the meringue is lightly browned. Serve hot or cold.
By Cathy Seward
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