Peach Meringue Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 peeled halved and pitted peaches
1 c (250 ml) granulated sugar
2/3 c (150 ml) cornstarch
1/2 c (125 ml) water
1/4 tsp (1 ml) salt
4 egg yolks
2 tbsp. (25 ml) butter
2 tbsp. (25 ml) lemon juice
1 9" (23 cm) baked pastry pie shell
6 egg whites
1/2 tsp (2 ml) cream of tartar
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Directions: |
Directions:In food processor or blender puree peaches. Measure 2 1/2 c (625 ml) puree and set aside. In medium heavy-based saucepan whisk together 3/4 c (175 ml) sugar, cornstarch, water and salt. Stir in peach puree. Cook over medium heat, stirring constantly until boiling and thickened. Reduce heat to low and simmer 3 min stirring constantly. Remove saucepan from heat. In medium bowl beat egg yolks lightly. Whisk small amount hot peach mixture into egg yolks. Return egg/peach mixture to saucepan whisking well. Cook over medium heat 2 to 3 min stirring constantly. Remove saucepan from heat and stir in butter and lemon juice. Cool slightly then pour evenly into pie shell. Set aside. In large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar beating until stiff peaks form. Mound meringue over pie filling. Bake at 350ºf (180ºC) 12 to 15 min until meringue is golden brown. Cool at room temperature then chill 2 hours before serving. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 Servings |
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