Peach Meringue Pie

The homemade peach filling makes three quart-size jars: one to use in this pie as soon as possible, one to stash in the cupboard for later, and one to have on hand as a last-minute gift.

Peach Meringue Pie
Yields: 1 (9-Inch) Pie
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 large egg, lightly beaten
  • 1 quart Spiced Peach Pie Filling (recipe follows)
  • ¼ cup orange juice
  • ¼ cup tapioca flour
  • 1 cup sugar
  • ⅓ cup water
  • 4 large egg whites
  • ⅛ teaspoon cream of tartar
  • ¼ teaspoon almond extract
  1. Preheat oven to 425°.
  2. On a lightly floured surface, unroll one piecrust. Lightly brush with egg wash. Unroll second piecrust, and place on top. Roll into a 12-inch circle. Transfer to a 9-inch pie pan, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 20 minutes.
  3. Place pie pan on a rimmed baking sheet. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  4. Bake for 15 minutes. Remove from oven; carefully remove paper and weights. Reduce oven temperature to 350°.
  5. Strain Spiced Peach Pie Filling, reserving liquid. In a medium saucepan, bring reserved liquid and orange juice to a simmer over medium-low heat. Remove from heat; slowly whisk in tapioca flour. Stir in peach slices. Pour filling into prepared crust. Brush edges of crust with egg wash.
  6. Bake until edges are golden brown and filling is bubbly, 30 to 35 minutes, loosely covering with foil after 15 minutes of baking. Let cool on a wire rack for 1 hour.
  7. In a small heavy-bottomed saucepan, stir together sugar and ⅓ cup water just until combined. Cook over medium-high heat, without stirring, until mixture registers 240° on a candy thermometer, 5 to 6 minutes. Remove from heat.
  8. In a large bowl, beat egg whites and cream of tartar with a mixer at high speed until soft peaks form. With mixer on medium-low speed, add hot sugar syrup in a slow, steady stream. Increase mixer speed to high; beat until stiff peaks form and mixture is thick, glossy, and cool. Add almond extract, stirring just until combined. Immediately top pie with meringue. Using a handheld kitchen torch, carefully brown meringue. Serve immediately.

Spiced Peach Pie Filling
  • 6 pounds fresh peaches, peeled, pitted, and cut into ½-inch-thick slices
  • 1½ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 2 tablespoons bottled lemon juice
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground black pepper
  1. In a large bowl, toss together peaches and sugars. Cover and refrigerate for 4 hours. Strain peaches, reserving liquid.
  2. In a large stockpot, bring reserved peach liquid, lemon juice, ginger, cinnamon, and pepper to a simmer over medium heat. Stir in peaches, and return to a simmer; remove from heat.
  3. Transfer mixture to 3 (1-quart) sterilized glass jars, leaving ½ inch of headspace from top of jars. Wipe rims with a clean cloth, and secure lids and bands. Process in a water bath according to method on page 43 for 20 minutes.
  4. Remove from water bath, and let cool at room temperature for 24 hours. Store in a cool, dark place for up to 8 months. (Alternatively, refrigerate for up to 1 week.) Use immediately after opening.