After making two “Caramel Peach Pies” last week out of canned peaches, I had kept all the juice that was drained off and decided to make a meringue pie. It actually turned out pretty good.
- One 9-inch single pie crust
- 3 large egg yolks
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups peach juice (light syrup)
- 2 tablespoons butter
- 3 large egg whites
- 1/8 teaspoon salt
- 1/3 cup sugar
Prepare the pie crust and fully prebake. Set aside.
Preheat oven to 350 degrees.
Make the filling. Place the eggs yolks in a medium-size bowl and set aside. Mix the sugar and cornstarch in a medium-size heavy saucepan. Stir in the peach juice and cook over medium heat, whisking constantly, until the mixture boils and thickens, 1 to 2 minutes. Remove from heat.
Beat the egg yolks lightly, then whisk at least half of the hot mixture into them. Pour the egg yolk mixture into the saucepan, place back over medium heat, and let boil for 1 minute, whisking constantly. Remove from the heat and stir in the butter until completely combined. Pour the filling into the pie crust.
Make the meringue. In a medium-size bowl, using an electric mixer, beat the egg whites and salt together until foamy. Gradually beat in the sugar until shiny, stiff peaks form. Mound the meringue in the center of the pie, then spread it along the edge of the inner crust, sealing it to the crust. Use a spoon to create a design of peaks and valleys all over the meringue. Bake until the peaks are golden brown, 12 to 15 minutes. Let cool on a wire rack before serving.
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