Fresh Peach Meringue Pie

Oxmoor House
one 9-inch pie


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1/2 cup butter or margarine, softened
1 cup sugar
6 egg yolks
2 tablespoons all-purpose flour
2 1/2 cups peeled, sliced fresh peaches
1 unbaked (9-inch) pastry shell
4 egg whites
1/2 cup sugar


Cream butter in a mixing bowl. Gradually add 1 cup sugar; beat well. Add yolks and flour; mix well. Fold in peaches. Pour mixture into pastry shell. Bake at 350° for 40 minutes.

Beat egg whites (at room temperature) until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling; seal to edge of pastry. Bake at 350° for 8 minutes or until golden brown. Cool and refrigerate.

Created date

February 2010