Peach Meringue Pie
|Cream of tartar||1⁄2 Teaspoon|
|Granulated sugar||1 1⁄3 Cup (21.33 tbs)|
|Confectioners sugar||1 1⁄3 Cup (21.33 tbs), sifted|
|Vanilla extract||1 Teaspoon|
|Vanilla pudding and pie filling mix||3 1⁄2 Ounce (1 Package)|
|Almond extract||1⁄4 Teaspoon|
|Peaches||1 1⁄2 Cup (24 tbs), sliced|
|Blueberries||1⁄4 Cup (4 tbs)|
Have egg whites at room temperature.
Beat at moderate speed until foamy.
Add cream of tartar and salt and beat to distribute.
Turn mixer to moderately high speed and add granulated sugar very gradually.
Then add confectioners' sugar gradually.
Stop mixer and scrape bowl so that no undissolved sugar remains around the edge of bowl.
Continue beating until mixture is thick and satiny and stands in stiff peaks, about 20 minutes.
Mark a 9-inch circle on unglazed brown paper; put on cookie sheet.
Spread some of meringue on brown paper within circle to form a base about 3/4 inch thick.
Put remaining meringue around edge of circle with a pastry bag and tube or with a spoon.
Bake in preheated slow oven (275°F.) for 1 1/4 hours.
Turn off heat and leave in oven for 1 hour longer.
Remove paper and cool on rack.
Prepare pudding according to package directions, flavor with almond extract, and chill.
Use to fill meringue.
Top with peaches and sprinkle with blueberries.