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Strawberry Angel Pie Recipe

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This recipe for Strawberry Angel Pie is from The Yaras Family Cookbook Project, 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:  
3 large egg whites, at room temperature
¼ teaspoon kosher salt
1 cup plus 1 ½ teaspoons sugar
½ teaspoon vanilla
1 ½ teaspoons white vinegar
4 cups strawberries, sliced
½ cup sugar
3 tablespoons potato starch
1 cup water

Directions:
Directions:
Heat the oven to 275°F. Grease a 9-inch pie plate with nonstick spray.

Using a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. Increase the speed to medium-high and continue to beat until soft mounds form, 1 to 2 minutes. With the mixer running, gradually beat in ½ cup of the sugar, followed by the vanilla. Gradually beat in about ¼ cup more of the sugar, followed by the vinegar, and ¼ cup more sugar. Continue to beat on medium-high, scraping down the sides of the bowl as needed, until glossy, very thick, and holds stiff peaks, 2 to 4 more minutes.

Transfer the egg white mixture to the pie plate and smooth the top. (It should completely fill the pie plate.) Run a finger along the inside rim of the pie plate to create an indentation along the exterior edge of the meringue. (This step will help the meringue to rise evenly.) Wash the mixer bowl and attachment.
Bake for 30 minutes. Increase the oven temperature to 300°F and continue to bake for an additional 30 minutes. Turn off the oven, but do not open the oven door. Let the pie cool completely in the oven, 2 to 3 hours.

Crush 1 cup of strawberries in small bowl. In 2-quart saucepan, stir together ½ cup sugar and potato starch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool. Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set.

 

 

 

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