Passionfruit Meringue Pie
This pie recipe lends a California twist on the classic Lemon Meringue pie recipe. For those of you living in CA or other warm states, go to a nursery and get yourself a passionfruit vine. The flowers are stunning, it grows like a weed and the fruits will be ready once they drop to the ground (we let them sit for a few days to wrinkle up and lose some of their tartness). If growing the vine is too much, head to a local Mexican supermarket for the frozen pulp (sold by La Nuestra or Goya).Print this recipe
Super Flaky Crust (Makes more than you need. You're welcome).
|1 cup||All purpose flour|
|1 cup||Whole grain flour (whole wheat, Spelt, Rye or Sonora)|
|2 tsps||Kosher salt|
|4-5 Tbsps||Ice cold water|
- If using a food processor, pulse your flour, salt and sugar for a few seconds. If you're doing this by hand, simply mix them to disperse the salt and sugar well.
- Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 8-10 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour. We like to flake the butter between your thumbs and index fingers until the butter pieces are flaked to about the size of your thumbnail.
- Once you’ve flaked the butter add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, shoveling the water into the bowl to create a shaggy dough. You may need to use the extra water, as your hands will absorb some of it. Once you can squeeze the dough and it just starts to stay together, you’re done. Don’t add so much water the dough feels sticky. If it does, simply toss in a little more flour. Press the dough into two flat discs, wrap and chill for at least an hour in the fridge or for up to a couple months in the freezer.
- On a well-floured surface, begin to roll out your doughs until each is about 3" larger than your pie tin. The best way to roll out pie crust is to place your rolling pin (flour it first) on the center of your dough. Move forward, stopping just shy of the edge of the dough, then move backwards. Turn your dough a quarter turn and repeat until the dough is about 3” larger than your tin around each side. Pick up the dough using your rolling pin and place it in the tin.
- Trim the dough with scissors so that you have about a 1/2" overhang over the pie tin. Fold the overhang edges under, letting the dough rest on the lip of the pie tin. Crimp the edges together. Freeze for 30 minutes. Preheat the oven to 375F.
- Line the tin with parchment or foil and fill to the top with dried beans or rice (or pie weights, if you have them). Bake until the crust is golden. Take the pie out and let it rest for 15 minutes before picking up in the foil or parchment and beans.
|1/4 cup||Lemon juice|
|1/4 cup||Passion fruit juice|
|1 stick||Butter (4 ounces)|
- Whisk the yolks, sugar and lemon juice together in a large bowl. Place this bowl over a pot of barely simmering water over low heat. Whisk until it thickens to a sour-cream like thickness. Remove from heat and stir in the butter. Let this cool for 1 hour (or, 30 minutes is fine).
- Pour curd into pre-baked pie shell.
|2 tsps||Vanilla extract|
- Place a bowl of a stand mixer or hand held mixer over your pot of simmering water. Whisk the egg whites and sugar in the bowl over the water until the sugar dissolves. Beat on high until the meringue is stiff. Add vanilla extract.
- Spoon over the curd. Torch!