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.
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 Jan 30, 2010
15 min 30 min 45 min
15 min 30 min 45 min