Side Pannel
Persimmon Meringue Pie
Ingredients List
- 2 c Persimmon pulp
- 1/2 c Sugar
- 1/2 ts Mace
- 1 ts Grated lemon peel
- 1/8 ts Salt
- 2 ts Butter
- 2 Egg yolks
- 1 Baked pastry shell (9-inch)
Directions
The persimmons should be sweet and very ripe. Peel. Press enough
through a colander or food mill to make 2 cups of pulp. Add sugar,
mace, lemon peel and salt and cook slowly for 5 minutes. Add a small
amount to butter and beaten egg yolks; return to persimmon mixture
and stir until mixture is slightly thickened. Pour into pastry shell
and cool; cover with meringue.
meringue: 2 egg whites 4 teaspoons sugar 1/2 teaspoon vanilla
Beat eggs until frothy. Add sugar gradually and continue beating until
stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to
18 minutes. Cool before serving
through a colander or food mill to make 2 cups of pulp. Add sugar,
mace, lemon peel and salt and cook slowly for 5 minutes. Add a small
amount to butter and beaten egg yolks; return to persimmon mixture
and stir until mixture is slightly thickened. Pour into pastry shell
and cool; cover with meringue.
meringue: 2 egg whites 4 teaspoons sugar 1/2 teaspoon vanilla
Beat eggs until frothy. Add sugar gradually and continue beating until
stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to
18 minutes. Cool before serving
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