Sunday, March 16, 2008

Peach Angel Pie

5 eggs
¼ t cream of tartar
¼ t salt
1 2/3 cup sugar
¼ cup lemon juice
½ cup whipping cream
4 medium, ripe peaches

Preheat oven to 275 degrees. Butter and flour 9 inch pie plate. Separate 4 of the eggs. Add cream of tartar to 4 egg whites along with salt and beat till foamy and doubled in volume. Sprinkle in 1 cup sugar- one T at a time. Put in pie plate and bake for 1 hour. Add remaining 2/3 cup sugar and lemon juice to egg yolks and egg in double boiler and beat slightly. Cook, stirring constantly over simmering water for 10 minutes. Remove from heat and cool. Arrange sliced peaches around edge in shell. Spoon custard in center. Chill for 2 hours.

Tomorrow’s Daily Special: Almond Hershey Torte