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Toffee Pie

ingredients

200 g (8 oz) shortcrust pastry
1 egg yolk, beaten
2 tablespoons castor sugar
1 1/4 cup (1/2 pint) 300 ml water
1/2 cup (100 g) 4 oz Demerara (raw) sugar
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1/2 cup (50 g) 2 oz cornflour

for meringue topping

3 egg whites
pinch of salt
3 tablespoons castor sugar

method

1. Bake the pastry case blind for 15 minutes at 200°C, 400°F, mark 6 until set.

2. Remove the beans, or whatever you use to weight it down, and continue cooking the case until it is lightly browned. Cool.

3. To make the toffee filling, put 2 tablespoons castor sugar into a thick-bottomed pan with 2 dessertspoons of water, let it dissolve slowly, then boil until brown. Set aside to cool.

4. Mix the cornflour to a smooth paste with a little water.

5. Add 300 ml (1/2 pint) of water to the caramel with the demerara sugar. Dissolve slowly.

6. Stir the toffee mixture into the cornflour and return to the pan.

7. Boil gently for about 6 minutes, stirring continuously.

8. Take the pan off the heat, and add the egg yolk to the toffee mixture.

9. Cook over a very low heat for a few minutes to set the egg.

10. When cool, turn into the pastry case.

11. Make the meringue topping by whisking the egg whites with a pinch of salt until stiff.

12. Fold in the castor sugar.

13. Pour on to the pie and pop into a cool oven to set and slightly brown the meringue.

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