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Ingredients
- for the filling
- 3-4 fresh peaches ( 1 1/2 cups slices)
- 1/2 c butter softened
- 1 cup sugar
- 2 egg yolks
- 1/2 plus 2 tbsp flour
- pinch of salt
- for the crust
- use premade or frozen
- for the meringue
- 3 large egg whites at room temp
- 1/2 tsp cream of tartar
- 5 tbsp sugar
Directions
- set rack in middle of oven at 350
- to make the filling:
- peel and pit the peaches and cut into wedges about 1/2 in thick ...set aside
- in large bowl of mixer, cream the butter and sugar. add egg yorks and beat to combine. add flour and salt and beat to combine. att the peaches and stir in by hand (batter will be thick) spoon evenly into pie shell
- Place pie in oven. cooking time is about 50 minutes. The pie is done when its golden brown on top. there's no lighidy jiggling and a knife stuck in the center comes out clean
- When the pie is almost cooked, make the meringue. Beat the egg whites at medium speed untl frothy. Add the cream of tartar, increas speed to high and beat until stiff. Aff the sugar a tbsp at a time beating continuously. The meringue is don when it makes stiffy shiny peaks and doesn't feel grainy when rubbed between your fingers
- remove pie from oven. spoon the meringue onto the piping hot pie and scultp it using a spatula so that you have tall magnificient peaks. they may curl over slightly, but thats just tine.. Bake for an additional 10 minutes or so until the meringue is lightly bornwed overall and the peaks are a darker brown.
- allow to cool on a wire rack. when you slice the pie, the meringue will be at least twice as tall as the filling if you.ve done it right.
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