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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.