Apple meringue pie

SERVES 8 (MAKES 1 x20cm PIE)

Crust Ingredients

• 225g digestives
• 110g unsalted butter

Topping Ingredients

• 500g bramley cooking apples
• 250g refined caster sugar
• 25g cornflour
• 40g unsalted butter
• 4 medium eggs

Method

1. Have ready a 20cm loose-bottom cake tin about 9cm deep. Reduce the digestives to crumbs in a food processor (or by placing them in a plastic bag and crushing with a rolling pin).
2. Transfer to a bowl and then do the base using your fingers to press the mixture down.
3. Peel bring to the boil and cook stirring constantly until the mixture thickens. Remove from the heat and stir in the butter and then the egg yolks. Pour this on top of the base and chill for an hour until firm. This is to prevent the meringue sinking in. Preheat the oven to 190C/170C fan/375F/gas 5.
4. Whisk the egg whites in a large bowl until risen using a hand-held electric whisk
5. Spoon the meringue evenly over the surface of the filling then remove the collar of the cake tin.
6. Cut into wedges to serve (the sides will quite crumbly