Pinch pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| No Ingredients Found | ||
Directions
This terrific meringue tart shell has been resurrected from the "Joy of Cooking" - it's been dropped from later editions, probably thought to be too old fashioned. It has a satisfying meringue crunch with a soft chewy interior. It's just right for sliced sweetened fruit and whipped cream.
SIFT:
1 cup sugar
PLACE ON A PLATTER:
3 egg whites
½ tsp baking powder
⅛ tsp salt
COMBINE IN A SMALL CUP:
1 tsp vanilla
1 tsp vinegar
1 tsp water
Whip the egg whites by hand until they are very stiff. Add the sifted sugar very slowly, ½ tsp at a time, alternately with a few drops of the combine liquids. Beat constantly. When all the ingredients have been added, continue to beat the meringue for sseveral more minutes.
(Can also be done with an electric mixer, but beat all ingredient together except the sugar. Using high speed, slowly add sugar tbspfuls at a time.) Heap on a lightly greased platter and shape with spatula. Bake in a 275F oven for about an hour or longer. When ready to serve, fill the center with fresh sliced fruit and top with whipped cream. Origin: Great Food Without Fuss. Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 07-30-95