*Feel free to use a store-bought or other prepared crust for this pie, and follow the instructions on the package for par-baking. If you'd like to make my fabulous flaky gluten-free pie crust, the recipe and detailed instructions can be found
here.
**Superfine (aka caster) sugar dissolves more easily than standard granulated sugar, ensuring a silky meringue without a hint of grittiness. If you'd like to use granulated sugar instead, I recommend giving it a quick buzz in a food processor, blender or spice grinder to mimic the finer texture of caster sugar.