Peach Meringue Pie

03/20/16

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Hi everyone!

The past few weeks have been very busy for me at school but it's paying off! In my last lab we were making peach pie but the recipe was much to syrupy so I had to scoop all the extra syrup out of the pies. I brought this syrup home in hopes I could find a good use for it and then I was struck with the inspiration to make a peach custard! I have never made custard before. Okay that's not true I made a custard once before and it ended in a frightfully clump mess. Since then I've been adverse to custard; yet, struck with this inspiration all aversion was gone.

So I made the custard. Now what? Will I just have custard? No I'll have a peach custard pie! But it seemed something was missing and this was... meringue! Which I might add I'm not a fan of but I was feeling experimentative so I went ahead and made it anyway.

So the recipe below is the fruit of my creativity I hope you enjoy making/eating it as much as I enjoyed creating it!

Ingredients:

Shortbread Pie Crust
130g (1 cup) White rice flour
65g (1/2 cup) Corn/Arrowroot starch
65g (1/2 cup) Icing sugar
165g (3/4 cup) Butter, soft

Peach Custard
200ml (4/5 cup) Peach syrup
300ml (1 1/5 cup) Milk
40g (1/4 cup) Corn/Arrowroot starch
75g (1/3 cup) Sugar
2 egg yolks
2 eggs, whole
30g Butter

Meringue
2 egg whites
1/4 tsp Cream of tartar
1 tsp sugar

Directions:

Shortbread Pie Crust
Preheat oven to 300F.

Sift flours and icing sugar. With your hands or a spoon mix in butter until a soft dough forms (it's okay if it still looks a little crumbly). Pour out on to a piece of parchment paper and gently pat down until a few centimeters or an inch larger than your pie tin. Transfer dough into pie tin by flipping it over into the tin (parchment side up). Weigh pie down with dry beans or rice to prevent it from rising.

Bake for 20 minutes than remove parchment paper and use extra egg for custard as an egg wash. Return to oven let bake 5-15 minutes longer.

Peach Custard
In a sauce pot over medium heat stir peach syrup and milk frequently so as not to scorch custard. Bring to a gentle boil.

Meanwhile in a small bowl whip eggs and egg yolks thoroughly. Set aside 1 tbsp of egg mixture to be used as an egg wash for the pie crust. The remaining egg mix add the sugar and potato starch. Gradually stir in half of the boiling liquid. Then gradually stir contents of bowl into the pot. Stir constantly until thickened.

Remove from heat. Pour custard into cooked pie crust.

Meringue
Whip egg pure egg white with cream of tartar and sugar until stiff peaks form. Spread meringue over custard and bake pie for 5-10 minutes or until the meringue is golden brown.

Let pie cool completely before service.