The Pie and Pastry Bible
Tags: whipped cream raspberry gelatin meringue
Recipe Review
Zosia from Toronto, ON
The raspberry is the star of this pie in both the light and airy, yet creamy filling, and as a bright burst of flavour in the fresh topping. I used a flaky yogurt pie crust that I had in the freezer as I thought it would compliment the filling but I don't think it really mattered as the crust merely acted as a vehicle to hold all of the creamy fruity goodness in place. Perhaps the crusts recommended in the recipe add something to the flavour/experience of this pie, but I would be just as happy with the filling as a spoon dessert!
As with most of the pies in this book, there are a few components that need to be made and combined to create the filling: raspberry puree (from frozen raspberries), whipped cream, Italian meringue. They are all fairly easy to make but you should plan the pie a day ahead in order to defrost the fruit and allow 6 hours for the assembled pie to chill.
I used agar agar instead of gelatin but, unfortunately, not enough to set the filling properly - I'm still trying to figure this out. Soft filling aside, this was one of the best pies I've ever tasted. Family agreed and have requested a repeat of it soon, just as they have for every other pie or tart I've made from this book!
Comments
lovesgenoise - 12th December 2011
Beautiful pie! I've always wanted to make this one, you're inspiring me to move it up on my "to-bake" list.
I love using agar agar, would you mind telling us how much you used and how you incorporated it?
Zosia - 12th December 2011
Thank you, lovesgenoise.
re: agar agar
My intention was to replace the 1 1/4tsp of gelatin with an equal amount of agar agar. The product I purchased is a blend of sugar and agar agar, with more of the former than the latter. Because I couldn't determine the exact proportion, I referred to a recipe on the package to help decide the quantity I needed: I calculated 2 tbsp. for a soft set. I thought I must have made a mistake (it seemed like too much) and ended up using only 1 tbsp, beating the powder into the Italian meringue just before folding it into the raspberry mixture. I think the 2 tbsp would have worked. Clearly, the brand I have has a lot of sugar!
lovesgenoise - 14th December 2011
Thanks, Zosia!
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