Plum Meringue Pie

Oxmoor House
one 9-inch pie


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1 1/2 cups sugar
1/3 cup all-purpose flour
2 eggs, separated
1 1/2 cups puréed plum pulp
1/2 cup water
1 baked (9-inch) pastry shell
1/4 teaspoon cream of tartar
1/4 cup sugar


Combine 1 1/2 cups sugar, flour, egg yolks, plum pulp, and water in a medium-size non-aluminum saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour into pastry shell.

Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 12 minutes or until meringue is golden brown.

Created date

February 2010