For Custard:
\n1 pint fresh peaches, chopped
\n1 tsp. flour
\n3 eggs, separated
\nSugar to taste
\n1 deep dish pie shell<\/p>\n
For Meringue:
\n3 egg whites
\n\u00c2\u00bc tsp. cream of tartar
\n6 T. sugar
\n\u00c2\u00bd tsp. vanilla extract<\/p>\n
For custard: Preheat oven to 350\u00c2\u00ba. Chop peaches and sweeten with sugar. Add egg yolks and flour and combine well. Pour into unbaked pie shell. Cook at 350\u00c2\u00ba until thickened. For meringue: Beat egg whites with cream of tartar until frothy. Gradually add 6 T. sugar and \u00c2\u00bd tsp. vanilla extract, beating continuously until stiff. Spread meringue over cooled custard and returned to oven until lightly browned.<\/p>\n","protected":false},"excerpt":{"rendered":"
For Custard: 1 pint fresh peaches, chopped 1 tsp. flour 3 eggs, separated Sugar to taste 1 deep dish pie shell For Meringue: 3 egg whites \u00c2\u00bc tsp. cream of tartar 6 T. sugar \u00c2\u00bd tsp. vanilla extract For custard: Preheat oven to 350\u00c2\u00ba. Chop peaches and sweeten with sugar. Add egg yolks and flour and combine well. Pour into unbaked pie shell. Cook at 350\u00c2\u00ba until thickened. For meringue: Beat egg whites with cream of tartar until frothy. Gradually…<\/p>\n