Peach Meringue Pie

Summer 2011

When I was growing up, my grandmother would make THE best peach meringue pie. She would roll out her own crust, mix the filing, but…. the best part to look at would be that mile high meringue! It was at least 3 inches high! My Mother could make meringue equal to my grandmothers for sure. But that is where that talent stopped! It is not because I don`t try… but mine starts out pretty then by the time it goes in the oven to brown and sits out a minute, it starts crying and pops all the air out! The good news is that it still tastes good just not quite as pretty!

I wanted to share her recipe and maybe if meringue beating is in your list of talents, you can whip up one of these peach pies that looks as good as hers did! Happy Cooking!!

Peach Pie
1/4 lb. WHIPPED butter
3 egg yolks
1 cup sugar
3 T flour
1 1/2 c. rip peaches, cut up
Cream butter and sugar, eggs and flour then add peaches, 1 tsp. vanilla.
Put in oven in unbaked crust, 425 for 10 minutes, 375 for 35 minutes, until browned. Whip egg whites for meringue with 2 T. sugar for each egg, a dash of cream of tartar, pour on top of cooked pie, run back in oven to brown.

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