CookEat Recipe
Peach Meringue Pie
Peach pie in folded butter pastry with a lightly browned vanilla meringue, served cold.
Method
Steps
Step 1
Heat a conventional oven to 220°C. Roll out a quarter pound of prepared cold folded butter pie paste into a circle half an inch wider than the pie plate. Lightly butter the plate, line it with the paste, press down the edges and trim neatly. Pinch the border and lightly brush it with a little beaten whole pasteurized shell egg. Keep unused raw trimmings refrigerated.
Step 2
Open one pint-can of peach halves canned in juice, drain well and cut into slices a quarter of an inch thick. Mix all the slices with two tablespoons of fine sugar and one teaspoon of ready vanilla extract. Arrange evenly in the pastry shell.
Step 3
Bake for about twenty minutes, checking earlier and continuing as needed until the pastry base is fully baked and the fruit is heated through. Protect the exposed rim if it browns too quickly. Remove the pie and lower the oven to 180°C.
Step 4
Separate three fresh shell eggs and reserve the yolks for another use. Beat the three actual whites to a stiff froth. Add two ounces of granulated sugar and half a teaspoon of ready vanilla extract, mixing gently with a skimmer. Spread over the peaches, smooth with a knife and sprinkle a little fine sugar over the top.
Step 5
Return the pie to the oven for about ten minutes, continuing as needed until the topping is lightly golden, set through and reaches 74°C in its thickest part. Colour alone does not show that the egg-white layer is cooked through.
Step 6
Remove the pie and cool promptly. Place it in a refrigerator at 4°C or colder within two hours and chill until cold before serving.
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