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Plum Meringue Pie

Yield one 9-inch pie


  • 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

How to Make It

  1. 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.

  2. 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.

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