Peach Meringue Pie
|Piecrust mix||11 Ounce (1 Package)|
|Lemon juice||1 Tablespoon|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon rind||1 Teaspoon|
|Quick-cooking tapioca||2 Tablespoon|
|Sliced peeled peaches||4 Cup (64 tbs)|
|Egg white meringue||3|
Prepare piecrust mix as package directs.
Line 9" pie plate, making Fluted Edge refrigerate.
Start heating oven to 425°F.
Combine lemon juice, sugar, salt, grated lemon rind, cinnamon, and tapioca. (The amount of tapioca depends on the kind of pie you like€”juicy or not so juicy€”and we'll take ours juicy, using 1 1/4 tablesp.) Slice peaches.
If very ripe, just rub back of knife over skins to loosen; peel off.
Otherwise, place peaches in bowl, and cover with hot water a few minutes until skins loosen; then peel.
Quickly place half of sliced, peeled peaches in pastry-lined pie plate; sprinkle with half of sugar mixture.
Top with rest of peaches; sprinkle with rest of sugar mixture.
Dot with butter.
Bake 35 min., or until peaches are just tender.
Remove from oven.
Turn oven heat down to 350°F.
Prepare meringue as directed.
Pile on peaches, leaving surface irregular.
Bake at 350°F 12 to 15 min.
Remove from oven; cool on wire rack away from drafts. (Don't cool in refrigerator.)