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MERINGUE FOR PIE Recipe

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This recipe for MERINGUE FOR PIE is from Country Cookin' in the Bighorns, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR 9" PIE
3 EGG WHITES FROM PREPARING PIE
¼ TSP CREAM OF TARTER
6 TBSP SUGAR
1 TBSP CORNSTARCH
Directions:
Directions:
As soon as pie filling is poured into crust, cover with plastic wrap and prepare meringue. Remember, no plastic utensils!!


Preheat oven to 300º. In small bowl, mix sugar and cornstarch. In medium bowl, beat egg whites and cream of tarter until frothy with rotary beater. Remember, you get more volume with a rotary beater. Gradually beat in sugar and cornstarch.. Beat until stiff peaks form. Spoon meringue onto hot pie filling, starting with the edges and filling in. Be sure the meringue is touching the crust edge. Bake 20 to 30 minutes or until lightly browned. Cool several hours before serving. do not refrigerate warm pie.


Meringue has a propensity to weep and/or shrink. The general consensus is that the meringue doesn't cook enough in the middle next to the filling. These tips may help:


**don't overbeat..
**put the meringue on the pie when it the filling is hot.
**don't overbake.
**the sugar may not be completely dissolved. If possible, use a super fine sugar.
Personal Notes:
Personal Notes:
Don't give up if your meringue isn't perfect every time. They can be temperamental. If you've followed these instructions and it's still weepy, try kicking up the cream of tarter just a bit. Cream of tarter is used to stabilize the whites.

 

 

 

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