Marmalade Meringue Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1 Dash | |
| Water | 1 1/2 Cup (16 tbs) | |
| Orange marmalade | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Butter/Margarine | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Meringue for Pie | ||
Directions
Roll out a pastry sheet.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
Cool.
For filling, in saucepan combine sugar, cornstarch, flour, and salt.
Gradually stir in water.
Add marmalade; cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Stir 1 cup of the hot mixture into yolks.
Return mixture to pan; cook and stir 2 minutes more.
Remove from heat.
Stir in butter; stir in lemon juice.
Pour hot mixture into baked pastry shell.
Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cool.
Cover; chill to store.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
Cool.
For filling, in saucepan combine sugar, cornstarch, flour, and salt.
Gradually stir in water.
Add marmalade; cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Stir 1 cup of the hot mixture into yolks.
Return mixture to pan; cook and stir 2 minutes more.
Remove from heat.
Stir in butter; stir in lemon juice.
Pour hot mixture into baked pastry shell.
Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cool.
Cover; chill to store.
Chef
