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Peach Meringue Pie

  • Ripe peaches, pared & stewed
  • 1 heaping tsp butter
  • 3 egg whites
  • 3 Tbsps powdered sugar
Stew the pared peaches. When nearly done, sweeten and remove from the fire. Slowly stir in the butter. Pour into a deep pie plate, lined with paste. Bake.

When done, remove from the oven and cover with the egg whites, beaten to a stiff froth and sweetened with powdered sugar. Set back in the oven to brown slightly.
Submitted by Tess M Jan 30, 2010
15 min 30 min 45 min

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