Happy weekend everyone!!
While growing up in Switzerland, we used to spend a lot of time in the forest. With family or with school. They have nicely looked after hiking trails. There is just something calming and peaceful about it. We would also often look for and find a lot of blueberries and strawberries! Now these are sweet memories:)
I’ve had a lot of raspberries and we are still picking some strawberries in our garden. We used to have blackberries but after getting hurt (scratched) a lot, we had enough and we dug the plant out…but I tell you that is a stubborn plant, it keeps on growing back…My brother in Switzerland has a thorn-less blackberry plant!!! That is the most amazing thing. Haven’t seen this here so far.
For this berry pie I used a mix of what I like to call forest berries (Waldbeeren): blueberries, strawberries, blackberries and raspberries. Deliciously melt in your mouth meringue filling! Totally worth trying out! Feel free to use your favorite pie crust recipe.
Forest Berries Meringue Pie
Pie crust:
- 200 g unbleached all-purpose flour
- 1/2 tsp salt
- 100 g butter, cold, cut into very small pieces
- 2-3 tbsp honey
- 1/2 lemon, zest
- 1 egg
-Mix together flour and salt, add butter and with a pastry blender or your hands mix until crumbly.
-Add lemon zest, honey and egg. Knead only until it holds together. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
-Preheat oven to 375F/190C
-Grease a 9-inch pie form. Roll out dough to fit form. Prick dough with a fork. For blind baking I cover bottom with parchment paper, then as a weight I pour some legumes like dry chickpeas over paper. Bake for about 10 minutes then remove paper with legumes and lower oven temperature to 350F/180C and finish bake until golden brown.
Meringue:
- 3 egg whites
- 1 pinch of salt
- 150 g sugar (I used honey)
- 500 g berries of your choice (I used blackberries, blueberries, raspberries, strawberries)
-Beat egg whites with salt until peaks form, add half of the sugar, beat until shiny then add rest of sugar until stiff.
-Mix half of the meringue with the berries. Fill into baked pie crust. Then top with remaining meringue.
-Bake in 375F/190C oven for a few minutes until golden brown.
Hiking in the Swiss Alps 2016
Enjoy!
Wishing you all a happy weekend!
Ursula
You can find me on Instagram: @littleswisslittlecanadian
That looks yummy! I love meringue but I’ve never made it myself.
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Thank you Valerie! It’s actually not that difficult to make, I’m sure you could do it☺
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How gorgeous. I am tempted to try this out!
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Thank you! TOTALLY worth trying, so yummy😊
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Looks delicious Ursula. Enjoy the rest of your weekend too. 🙂
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Thank you so much!!😊
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What a beautiful cake ! Love the idea of using berries !!
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Thank you Megala! Berries are just so yummy😊
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Looks stunning.
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Thank you Myra!😊
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Looks heavenly 😋
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Thank you!☺
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Looks so good!!!
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Thank you! It is really so yummy!😊
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Pie looks yummy and beautiful place
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Thank you!😊
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This looks so very delicious! Love the meringue layer. It goes so well with berries.
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Thank you Ronit! The meringue with the berries were definitely a good combination! 😊
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Oh boy that looks delicious. I have just finished my dinner and could do with a dessert…
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Thank you Liz! Unfortunately it’s all gone😞😉
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OMG this looks amazing!
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Thank you!😊
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This looks delicious Ursula! 😀
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Thank you Angela!😊
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This does look “melt in your mouth” delicious Ursula!! All those berries!! We have thornless blackberries here in California– but they take a lot of care and pruning. They grow in our side yard and come ripe end of May. And– I’m a little jealous of your Switzerland hike! We lived in Spain for several years and driving up around Bern was our favorite vacation! Do you get to visit your brother often??
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Thank you Rhonda! Oh that’s amazing, I’ve been living (grew up) close to Bern! I usually see my two brothers every other year. My parents once a year. I’ll might be able to find a thornless plant here as well, that would be great.☺
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Hi Ursula– We loved Bern– the beautiful river, forests all round and the food and the people. My grandmother’s family immigrated to the U.S. from Bern just before she as born. So it is a special place for us. Happy baking! xox
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Oh, that is amazing Rhonda, what a coincidence!😊xox
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Yum! I love the colours in this pie. I know what you mean by annoying thorns. I recently discovered cucumber plants and those are prickly to pick! And that’s the actual cucumber!
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Thank you! Yes, our cucumbers are prickly too😕☺
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Wild berries from the forest are so good! At the moment, the markets here are packed with wild blueberries, they are so good and perfect for this dessert. Another lovely recipe my friend!
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Awww thank you so much Annika!!😊
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I think I’m in love with this recipe! Oh gosh, does it ever look good. That must be just like eating berries and cream and I can just imagine that meringue melting on the tongue. It’s fun to hear your childhood berry picking memories.
Mollie
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Thank you Mollie! It was really melt in your mouth berry-licious, I loved the berry-meringue mix.😊
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This looks deliciously summery!! 🙂 Reminds me of a Queen of Puddings.
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Thank you so much!☺
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This sounds very nice…I love mixed berries…I have never put salt in my egg whites when beating though does it make a difference to the meringue? Thank you for liking my bread post on TRH which is how I discovered your site..Have a lovely day 🙂
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Thank you so much! This is just the way I’ve learned to make meringue, I’m not sure if it’s really necessary to get it stiff🤔. Thanks for stopping by😊
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You are welcome, it looked lovely 🙂
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oh my god, that looks great!
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Thank you!😊
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