Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MERINGUE-----
6 Egg whites
1/4 ts Salt
1 1/2 ts Vanilla
1 1/2 ts Cream of tartar
Sugar
-----ALMOND CREAM FILLING-----
2 c Sliced peaches
1 Juice of 1 lemon
2 c Fresh blueberries
Let egg whites stand until warmed to room temp; beat until frothy.
Add salt, cream of tartar and vanilla. Beat until whites begin to
hold their shape. Very gradually beat in 1 1/2 c sugar and continue
to beat until stiff but not dry. On 12 inch heatproof flat plate
spread about 1/3 of meringue to within 1 inch of edge. Pile
remaining meringue around edge to height of about 2 1/2 inches.
Leaving centre unfilled. Bake in preheated very slow oven for 15
minutes. Cool. Pour almond cream filling carefully into centre.
Chill for several hours. Just before serving, prepare peaches,
sprinkle with lemon juice, and sweeten. Arrange peaches and berries
on pie.
ALMOND CREAM FILLING In top part of small double boiler, mix 2 T
flour, 1/3 c. sugar and a dash of salt. Gradually stir mixture into
6 beaten egg yolks until mixture coats a metal spoon. Remove from
heat and add 1/2 t each of vanilla and almond extracts. Chill; fold
in 3/4 c heavy cream, whipped.
