Preparation:
You will need a 9 inch pie plate and some aluminum foil. Margarine or
butter and flour for coating the pie plate. I prefer butter's flavor
The shell
1. Crisscross 2 strips of foil @ 15 inch x 2 inch in the 9 inch pie
pan leaving about a 2 inch overhang on each end. Coat the pie plate
and strips generously with butter or margarine. Dust lightly with
flour and tapping out any excess. (The foil strips make it easier to
remove pie shell from the plate, if you wish.)
2. Separate 4 of the eggs, placing the whites in a large bowl and put
the yolks and the other egg aside for later (For the filling). Add
cream of tartar and salt to egg whites and beat until foamy and double
in volume. Sprinkle in 1 cup of the sugar, about a tablespoon at a
time while still beating the egg whites until sugar dissolves
completely and the "meringue" stands in firm peaks. It takes awhile
to beat the eggs whites (about 1/2 hour) with an electric beater.)
Spoon into prepared pie plate, building up side and dishing center
slightly to make a shell. If you try to stretch the meringue too
much, it will shrink so be careful. (I usually turn on my oven before
spooning so when I am finished making the shell it is the right
temperature-275 degrees and I pop it right in) Bake in a very slow
oven (@275 degrees F) 1 hour or until pale golden color. Cool
completely in pie plate on a wire rack.
The Filling:
1. Now for the other egg and 4 yolks. Place them in the top of a
double boiler and add remaining 2/3 cup of sugar and lemon juice.
Beat slightly. Cook, stirring constantly, over simmering water for 10
minutes or until mixture thickens slightly and coats a metal spoon.
Strain into a medium bowl and cool completely.
2. Beat whipping cream until stiff and fold into the cooled mixture.
3. If you want to remove the meringue shell from the pie plate, now
is when you do it. Run a knife gently around the edge to loosen
completely, lifting up on the foil strips at the same time. Lift the
shell gently and peel off foil. Place the shell on a serving plate.
4. Arrange sliced peaches around the edge in the shell. Spoon the
filling mixture in center. Chill at least 2 hours or until filling is
softly set. Garnish just before serving with more peach slices if you
like or for more color, I slice whole strawberries in half and place
them around the top along with more peaches. It looks pretty. Cut
into wedges and enjo |
