Persimmon Meringue Pie

Name: Persimmon Meringue Pie
Ingredients: 3 -4 persimmons (enough to make 2 cups pulp); 1/2 cup sugar; 1/2 teaspoon mace; 1 teaspoon lemon rind, grated; 1/8 teaspoon salt; 2 teaspoons butter; 2 eggs, separated; 1 pie crust, baked; Meringue; 1 tablespoon cornstarch; 2 teaspoons cold water; 1/2 cup boiling water; 1 egg white; 1 dash salt; 6 tablespoons sugar

15 ingredients

15 steps

Ingredients

3 -4 persimmons (enough to make 2 cups pulp)
1/2 cup sugar
1/2 teaspoon mace
1 teaspoon lemon rind, grated
1/8 teaspoon salt
2 teaspoons butter
2 eggs, separated
1 pie crust, baked
Meringue
1 tablespoon cornstarch
2 teaspoons cold water
1/2 cup boiling water
1 egg white
1 dash salt
6 tablespoons sugar

Directions

1

For the meringue:.
2

Mix together cornstarch and cold water.
3

Add to 1/2 cup boiling water.
4

Cook over low heat until it thickens.
5

Set aside to cool.
6

Beat egg whites, dash of salt, and sugar until stiff.
7

Add cooled cornstarch mixture to beaten egg white mixture.
8

To make pulp: peel persimmons and press through colander.
9

Add sugar, mace, lemon rind and salt; cook over low heat.
10

Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
11

Pour into baked pie shell; cool.
12

Preheat oven to 350°F.
13

Spread meringue on pie, making sure it covers the edges well. .
14

Bake in oven until very lightly browned, about 20 minutes.
15

Serve pie very cold.