No Weeping Meringue Pie

No Weeping Meringue Pie
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The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.

SUBMITTED BY: Mary Bauer
SERVINGS PREP TIME
6
COOK TIME

Why I LOVE THIS RECIPE: The reason I picked this recipe is because I think it is the best recipe for Meringue Pie. It is so fluffy and is better than the ones you buy in the store. This recipe reminds me of my mother because she would always have a fresh batch of sweet treats on the table when I got home from school, a friend’s house, or just playing outside. I found this recipe in the newspaper and thought I would give it a try, so I made it and it turned out perfectly. In fact it took me back to when my mom made me delicious sweets. I love this recipe so much because I can make it at any time and they are so easy to make.

INGREDIENTS AND DIRECTIONS:

Ingredients:
2 tablespoons of sugar
2 tablespoons of corn starch
½ a cup water
3 egg whites
1/8 teaspoons salt
1 teaspoon vanilla extract
Homemade or store bought 9" pie crust - baked
Favorite Meringue pie filling - prepared

Directions:
Add pie filling to crust and let sit while preparing the meringue.

Mix dry ingredients together.

Beat the eggs whites, salt, and vanilla.

Add the wet mix to the dry mix.

Put on top of pie tin.

Bake on medium 350º F for 12-15 minutes.


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