Coffee with the Chicken Ladies

What is summer without a delicious peach pie? We’ve added a layer of meringue and an easy oatmeal crust for our favorite summer pie to date. Pro tip – if you’re looking to save either work or calories, simply bake the peach filling in a well-greased baking dish with the meringue on top. It’s great with vanilla ice cream, too! You’ll need 3 egg whites for the meringue, and you’ll have 3 egg yolks for another recipe, or for you chickens/dogs, etc.

We talk you through the preparation of this pie in episode 190 of our podcast. If you like this pie, you may also like our Peach Custard Pie and our Peach Jam Cake.

Peach Meringue Pie

Peach pie, with just the right amount of spices, will always mean summer to us. But we had some eggs to use up, so we gave it a meringue topping. The combination of the sweet peaches and meringue is simply delicious. Any crust will work with this recipe, including a pastry crust, a graham cracker crust, or no crust at all.

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Ingredients Method

Ingredients

  

• 1 cup quick-cooking oats
• 1/3 cup all-purpose flour or gluten free 1-1 flour
• 1/3 cup brown sugar
• 1/2 teaspoon sea salt
• 1/3 cup cold unsalted butter cut into chunks

Pie Filling

• 6-8 fresh, ripe peaches, peeled, pitted, and cut into slices
• 1/3 cup granulated sugar (you can take this down to ¼ if your peaches are very sweet)
• 1 tablespoon cornstarch OR 1 tablespoon plus 1 teaspoon of arrowroot flour
• 2 teaspoons lemon juice
• 1/2 teaspoon almond extract
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Meringue

• 3 egg whites room temperature
• ¼ tsp cream of tartar
• ¼ cup granulated sugar

Method

 

1. Combine the oats, flour, sugar and salt in a medium sized mixing bowl. Using a pastry cutter, cut in the butter until the mixture is crumbly. Press it firmly on the bottom and up the sides of a lightly greased 9″ pie plate. Refrigerate until ready to use.

Pie Filling

1. Combine all ingredients except the peaches in a large mixing bowl and stir until well mixed. Add peaches and gently stir/toss until the fruit is well coated with the sugar and spice mixture. Set aside while you prepare the meringue.

Meringue

1. Preheat your oven to 375
2. In a clean, medium sized mixing bowl, beat the egg whites and cream of tartar together until soft peaks begin to form. Gradually beat in the sugar, a tablespoon at a time, until firm and glossy peaks form.
3. Pour the pie filling into the prepared crust and top the filling with the meringue. Use a spoon or spatula to spread the meringue all the way to the edges of the crust and make a “seal.” Make a few decorative swirls in the meringue while you’re at it.
4. Place the pie on a baking sheet to catch drips and slide it into the oven. Bake for 35-40 minutes or until the filling is bubbling and the meringue is golden brown. Remove from the oven and allow the pie to fully cool before serving.