Dessert pies are severely underrated, which is sad as they’re such a delight to make and eat! Created by Chef Donolon in 2E, the original rainbow pie has been made with all sorts of fillings, but my recipe is based on the Altmer version, that’s popular at cultural celebrations in the Summerset Isles. With more crunch than cake, a whole palette of gooey rainbow coloured fillings, and a buttery, sweet crust, you’ll soon find out why this delicious pie is all the rage in Summerset! It requires a fair bit of time and patience to make, but the end result is worth it!
Happy Pride Month to all my LGBTQ+ followers! You are loved and this recipe is dedicated to all of you! ❤️🧡💛💚💙💜
1 cup fresh or frozen raspberries
6 kiwifruits, peeled and sliced
1 cup fresh or frozen blackberries
Edible glitter, to decorate (optional)
Preheat your oven to 200C/392F.
Beat together the butter, salt, baking powder, 2 cups of caster sugar, and flour until well combined and a thick dough has formed. Wrap the dough in plastic and refrigerate for 30 minutes.
When the dough is ready, divide it into two even batches: one for the base, and one for the layers. Roll the base dough out first to fit into a pie dish, making sure it comes up around the sides to keep the filling in. It shouldn’t be thicker than 2cm.
Use a baking weight or ball bearings to hold down the base, and bake the crust for 12 minutes, to get it nice and crisp before putting in the fillings. This will prevent it from going soggy when baking it later.
Roll the remaining pastry out into 4 thin (about 1mm) slices, and cut them to fit your pie dish. These will separate each of the fillings. Set them aside in the meantime.
In separate bowls for the blackberries and raspberries, add 1 cup of caster sugar each and toss them together to coat the fruit. Place the blackberries into the pie case after removing the weights and spread them out evenly, then top with one layer of the thin pastry.
Next, add the kiwi slices in a nice even layer on top, overlapping them slightly if you need to. Top with another pastry slice. Add the lemon curd to the next layer, smoothing it out with a spoon, and do the same with the pastry.
Mix together the pumpkin puree with the cinnamon and ½ cup of caster sugar to use as the next layer. Like the lemon curd, make sure it’s spread out nice and smooth before adding the final pastry layer, and top that with the raspberries.
Bake for 15 minutes, and work on the topping in the meantime. To make the meringue topping, use an electric whisk on medium speed to beat together the egg whites, icing sugar, vanilla, and cream of tartar until stiff, glossy white peaks have formed (about 3-5 minutes).
Remove the pie from the oven and use a spoon to spread the meringue on top immediately, making sure to cover the entire top surface to the crust, then return to the oven and bake for another 15 minutes, until the peaks are slightly browned.
Leave to cool for 15-20 minutes before serving, and decorate by sprinkling edible glitter over the top if you like. Tastes great hot or cold!
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