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Golden Grape Pie With Cumuluscious Meringue
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
c
granulated sugar 6
tb
cornstarch 2
c
white grape juice 1 1/4
c
water 1 1/2
ts
lemon peel,
finely shredded
1/4
c
lemon juice 3
eggs 1
9 inch
pie crust,
baked
2
tb
granulated sugar
Directions:
Recipe by: Midwest Living, October 1994 Preheat oven to 350
degrees. For the filling, in a medium saucepan, combine 1 cup sugar and
the cornstarch. Stir in the grape juice and water. Cook and stir over
medium-high heat until thickened and bubbly. Reduce the heat. Cook and
stir for 2 minutes longer. Remove from the heat. Stir in the lemon peel
and lemon juice. Reserve 1/3 cup hot mixture for the meringue; set
aside to cool. Separate the eggs; set the whites aside for the meringue.
Beat the egg yolks slightly. Gradually stir 1 cup of the remaining hot
mixture into the yolks; return to the saucepan. Bring to a gentle boil.
Cook and stir for 2 minutes longer. Remove from the heat; pour into the
pie crust. For the meringue, beat the egg whites until soft peaks form.
Beat in the remaining 2 tablespoons sugar and the reserved filling.
Beat until stiff peaks form. carefully spread the meringue over the hot
filling in the pie crust; seal to the edge. Bake for 15 minutes, or
until the meringue is golden. Cool on a wire rack. Cover and store in
the refrigerator. Penny Halsey (ATBN65B).
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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