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
- Preheat oven to 425°.
- 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.
- 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.
- Bake for 15 minutes. Remove from oven; carefully remove paper and weights. Reduce oven temperature to 350°.
- 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.
- 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.
- 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.
- 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
- In a large bowl, toss together peaches and sugars. Cover and refrigerate for 4 hours. Strain peaches, reserving liquid.
- 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.
- 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.
- 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.