Berry Pie with Italian Meringue

Ingredients

For the base:

3 eggs

50 g sugar

120 g rolled oats

For the berry filling:

350 g raspberries

1 tsp starch

3 tbsp powdered sugar

For the Italian meringue:

3 egg whites

175 g sugar

75 g water

1 tsp lemon juice

Preheat the oven to 180 degrees Celsius. Lightly grease a baking pan (20-22 cm) with butter. For the base, separate the egg whites from the yolks. Beat the yolks with sugar until smooth and white. Beat the whites until soft peaks form.

Gently fold the egg whites and yolks together. Add the rolled oats and mix well. If the dough seems too runny, add a little ground oats. Spread the dough into the pan. Bake for 10-15 minutes. Cool.

If using frozen berries, rinse them with hot water. Drain. Mix the starch and powdered sugar and sprinkle the mixture over the berries. Gently mix. Spread the filling on the base and bake in the oven for 5-7 minutes.

Prepare the meringue. Place the sugar in a saucepan, add water, and place over high heat. Stir until the syrup boils. Cook the syrup over high heat for 5 minutes. Beat the egg whites until foamy. Continuing to beat, pour in the syrup in a thin stream, then add the lemon juice.

Cool the pie for 5 minutes. Spread the meringue on the pie and bake in the oven until golden brown. Cool the finished pie and serve.

Bon appétit!