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Fresh Peach Meringue Pie

Yield one 9-inch pie


  • 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

How to Make It

  1. 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.

  2. 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.

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