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I hate to mark this low, but have to as the pastry wasn't cooked in the time given. It looked lightly browned after 15 minutes, but was really raw when we came to eat the pie. The filling was fantastic and the meringue just perfect. I will make this again, but cook that base longer.<br/>One week later: Not to be beaten by a pie, I made this again cooking the pastry until I was sure it was done (about 22 minutes) I am now happy to change my original 3 star review to a very worthy 5 but suggest YOU decide when the pastry is cooked. Best filling and definately the best meringue topping ever as it piles up so high!