Pie Recipe

Pie Recipe

Scotch Egg Pie Recipe | Spring Recipes From Waitrose

This Scotch egg pie recipe is perfect for a summer picnic in the park, or simply to enjoy in the garden at home. Find the recipe online here:

If you’re looking for something to accompany your Scotch Egg Pie, why not try some smoked ham tortillas with chargrilled peppers?

Or for something a bit sweeter try some Essential British Strawberries and cream.

To make this recipe even better, we are running a limited offer of 25% off 9 Waitrose Essential eggs in store or online.


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Pie Recipe


Combining two great dishes together to form one! Have fun filling these with your favourite ingredients. Simple to make and absolutely delicious.


Pizza sauce (if not using a pre-seasoned sauce, I would sprinkle in some mixed herbs)

1 cup of plain flour
1 teaspoon of yeast
1 teaspoon of olive oil
4 tablespoons of warm water

Filling: (completely up to you!)
I used:
Mushrooms, salami, tomatoes, spring onion, pineapple, tasty and parmesan cheese.

Bake for 20-25 mins at 200 degrees celsius

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Pie Recipe

Lemon Meringue Pie Recipe – LeGourmetTV

Not too tart, not too sweet; just right! This lemon meringue pie is as tasty as it is easy to make – so stop using the mix in the box, and try it from scratch.

1¼  cups (300 mL / 260g) granulated sugar
6 Tbsp (75 mL / 66g) cornstarch
½ tsp (2 mL) salt
2 cups (500 mL) water
4 egg yolks, beaten
1 Tbsp (15 mL) lemon zest
½ cup (125 mL) lemon juice 3-5 lemons
3 Tbsp (45 mL / 43g) butter
Blind baked 9″ deep dish pie shell
5 egg whites, at room temperature
¼ tsp (1 mL) cream of tartar
⅓ cup (75 mL / 45g) instant dissolving (fruit) sugar

Pre heat oven to 400ºF (200ºC)
Zest one lemon, and then juice all of the lemons to reach 1/2 cup of juice. Separate the eggs.
In saucepan, mix cornstarch, sugar, salt, and water.
Bring to boil over medium-high heat, stirring constantly.
Reduce heat to medium-low and simmer for 3 minutes, still stirring. Remove from heat and whisk one-quarter into egg yolks, then whisk back into pan.
Cook over medium heat, still stirring for another 2 minutes.
Remove from heat and stir in lemon rind, lemon juice and butter. Set aside.

In bowl, beat egg whites with cream or tartar until soft peaks form. Beat in sugar slowly until stiff peaks form.

Pour filling into cooled crust.
Starting at edge spread meringue around outside of still hot filling. Sealing meringue to the crust, which prevents it from shrinking and pulling away.
Spread over remaining filling making peaks.
Bake for 5 to 6 minutes until meringue peaks are golden.
Let cool on a rack for as long as you can stand it.

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