900g frozen pitted cherries, thawed
1 tsp finely grated lemon zest
⅔ cup caster sugar
¼ cup gluten-free cornflour
3 egg yolks
Melted butter, for brushing
2 x 150g packets gluten-free biscuits
125g unsalted butter, melted
⅔ cup caster sugar
Cream, to serve, if desired
To make cherry filling; put cherries in a sieve over a bowl to drain. Reserve juice. Put cherries, zest and sugar in a large saucepan and cook on medium, stirring, until sugar dissolves.
Blend cornflour with ⅓ cup reserved cherry juice until smooth then pour into cherry mixture. Discard remaining juice. Stir until combined. Cook over a medium heat, stirring frequently, for about 4 minutes, or until thickened. Transfer to a large bowl and allow to cool.
Meanwhile, to make biscuit base, preheat oven to 180°C. Invert the base of a 22cm springform tin so the side with the ‘lip’ is underneath, then brush base and sides with melted butter. Put biscuits in a food processor and process until crumbs form. Pour in 125g melted butter and process until combined. Tip crumb mixture into tin.
Use a straight-sided glass to press mixture evenly over base and 4cm up the sides of tin (dust glass with extra cornflour if sticking). Refrigerate for 20 minutes. Stir egg yolks through cherry filling, then pour over biscuit base. Put tin on an oven tray. Bake for 25-30 minutes or until filling is set but still soft if pressed. Allow to stand for 1 hour to cool slightly.
To make meringue; put eggwhites and sugar in a medium heatproof bowl and set over a saucepan of simmering water, making sure the bottom of bowl doesn’t touch the water. Stir until sugar dissolves, about 4 minutes.
Transfer mixture to the small bowl of an electric mixer and beat for 7-8 minutes or until firm glossy peaks form. Fill a piping bag fitted with 2cm star pipe with meringue, and pipe on top of pie. Serve with cream on the side (optional).