Dried Peach Cream Pie Recipe
Here are simple instructions on what to do and how to make Dried Peach Cream Pie. Have faith in me and try this Dried Peach Cream Pie.
Summary
Ingredients
1 3/4 cups dried sliced peaches
1 1/2 cups water
1/4 cup sugar
1 baked 9-inch pastry shell
3/4 cup sugar
2 tablespoons cornstarch
1 3/4 cups milk
3 eggs, separated
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 cup plus
2 tablespoons sugar
Directions
Combine peaches and water in a small saucepan; bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes or until tender.
Stir in 1/4 cup sugar; pour into pastry shell.
Combine 3/4 cup sugar and cornstarch in a heavy saucepan.
Gradually add milk, stirring until blended.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; cook 1 minute, stirring constantly.
Remove mixture from heat.
Beat egg yolks until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook over medium heat 4 minutes, stirring constantly.
Remove from heat; stir in the butter and vanilla.
Pour over peaches; bake at 350° for 25 minutes.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry.
Bake at 425° for 6 to 8 minutes or until golden brown.
Cool pie to room temperature.
Reduce heat and simmer, uncovered, 30 minutes or until tender.
Stir in 1/4 cup sugar; pour into pastry shell.
Combine 3/4 cup sugar and cornstarch in a heavy saucepan.
Gradually add milk, stirring until blended.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; cook 1 minute, stirring constantly.
Remove mixture from heat.
Beat egg yolks until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook over medium heat 4 minutes, stirring constantly.
Remove from heat; stir in the butter and vanilla.
Pour over peaches; bake at 350° for 25 minutes.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry.
Bake at 425° for 6 to 8 minutes or until golden brown.
Cool pie to room temperature.
