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MIXED BERRY AQUAFABA MERINGUE PIE If you haven't worked with aquafaba yet, here's your opportunity! Aquafaba is essen ally bean water from canned chickpeas, or the water remaining a er you soak and cook chickpeas. As an extra bonus, we're using the chickpeas in the filling, increasing the fibre and protein in this dessert. This is one of 10 delectable crea ons inspired by Canada's 150 th birthday and available in a new APG recipe booklet called Alberta Pulses from Coast to Coast! These recipes celebrate regional Canadian cuisine while highligh ng pulses grown right here in Alberta. PREP TIME 15 minutes TOTAL TIME 4 hours (3 hours inac ve) MAKES 1 pie, 8 por ons INGREDIENTS 9" prepared pie crust Filling: 3/4 cup (190 mL) drained & rinsed, no salt added canned chickpeas (reserve liquid for meringue) 3/4 cup (190 mL) water 2 cups (500 mL) frozen mixed berries 1/2 lemon - zest & juice 1/2 cup + 2 Tbsp (155 mL) granulated sugar 3 Tbsp (45 mL) corn starch 1/2 tsp (2 mL) ground cinnamon pinch salt Aquafaba Meringue: 1/2 cup (125 mL) aquafaba from canned chickpeas (unsalted, if possible) 1/4 tsp (1 mL) cream of tartar 1/2 cup + 2 Tbsp (155 mL) fine white sugar DIRECTIONS 1. Preheat oven to 350ᵒF (180ᵒC). 2. Fit a homemade or purchased pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake un l crust is lightly browned, about 35 minutes (or according to package direc ons). Li and remove parchment paper and pie weights and let crust cool. 3. While the pie crust is cooling prepare filling. Combine water and chickpeas in a blender and process un l smooth. Combine with the frozen berries and lemon zest and juice in a medium saucepot. Set aside. 4. In a medium bowl combine sugar, corn starch, cinnamon and salt together with a whisk. S r into the berry-chickpea mixture. Cook on medium heat un l mixture thickens and starchy taste from corn starch is gone, about 5-7 minutes. Pour filling into prepared pie crust, spread out evenly and chill in fridge uncovered for 2 hours or overnight. 5. Preheat oven to 350ᵒF (180ᵒC). 6. For the aquafaba meringue: combine the reserved chickpea liquid (aquafaba) and cream of tartar in a stand mixer with a whisk a achment. Whip on high se ng un l so peaks form. Add sugar and con nue to whip on high un l s ff peaks form. (Fun fact, you cannot over whip aquafaba! Whip a li le longer if you're concerned the peaks are not fully developed.) 7. Spoon the meringue over the prepared pie, spreading it out all the way to the edges. Use a spatula, knife or fork to make designs of your choice. 8. Bake the pie for 8 to 12 minutes un l golden, while checking in on it o en as the peaks can burn quickly. 9. Chill fully in fridge uncovered for 2 hours or overnight, or cut pie immediately and enjoy! NOTES For a stronger meringue, reduce 3/4 cup of aquafaba to 1/2 cup by simmering via stove top, reducing the liquid through evapora on. Chill and whip up as directed in step 6. This will provide a denser meringue, less likely to separate if le chilling overnight. NUTRIENTS PER SERVING Per Serving (1 slice) 258 Calories, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 52 g Carbohydrate, 2.5 g Fibre, 35 g Sugar, 3 g Protein, 137 mg Sodium, 140 mg Potassium, 1 mg Iron, 33 mcg Folate FEATURE RECIPE 3 8

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