This is a sponsored post with California Cling Peaches. All opinions are my own.
I made what kind of dessert with these canned California Cling Peaches? Yep, that's right, for National Canned Food month I said forget the other fruit, we are making a peach meringue pie! This peach variation of this dessert might be my new favorite.
We love using canned California Cling Peaches in our recipes because they check all the boxes. They're convenient, eco-friendly, California grown on small family farms, a great comfort food, nutritious, and provide incredible value for our money. This National Canned Food Month, stock up your pantry with California Cling Peaches to get all of the benefits year-round!
Peach Meringue Pie
Ingredients:
Pie crust and filling: 1 ready-made pie crust (or make your own from scratch), 1 can California Cling Peaches and peach juice, 5 egg yolks, 1 cup sugar, 1/3 cup corn starch, 1/4 teaspoon salt, 2 TBSP. butter, water.
Meringue: 5 egg whites, 1/2 tsp. cream of tartar, 1/2 cup granulated sugar, 1/8 tsp. salt.
Directions:
Partially bake pie crust according to package directions.
Peach Pie Filling:
Peach Pie Filling:
1. Preheat oven to 350°.
2. Separate egg yolks and whites. Whisk egg yolks in bowl. Separate peaches and juice. Blend peaches until they are a chunky, pudding like consistency.
3. Over medium heat, combine entire can of peach juice with water so you have a total of 1 1/3 cups liquid. Pour into saucepan. Mix together with sugar, cornstarch, salt, and peaches. Stir until thickened, about 5 minutes.
4. Slowly temper the egg yolks by adding a few warm spoonfuls of peach mixture into egg yolks and stirring. You don't want the yolks to cook. Slowly add yolk mixture into saucepan. Stir for a few minutes until the peach mixture is thick and bubbling. Stir in butter until melted. Pour into warm crust.
2. Separate egg yolks and whites. Whisk egg yolks in bowl. Separate peaches and juice. Blend peaches until they are a chunky, pudding like consistency.
3. Over medium heat, combine entire can of peach juice with water so you have a total of 1 1/3 cups liquid. Pour into saucepan. Mix together with sugar, cornstarch, salt, and peaches. Stir until thickened, about 5 minutes.
4. Slowly temper the egg yolks by adding a few warm spoonfuls of peach mixture into egg yolks and stirring. You don't want the yolks to cook. Slowly add yolk mixture into saucepan. Stir for a few minutes until the peach mixture is thick and bubbling. Stir in butter until melted. Pour into warm crust.
Meringue:
1. Using a handheld or stand mixer, beat egg whites and cream of tartar on medium speed for one minute, then increase speed to high until soft peaks form. Then add sugar and salt. Beat on high until stiff peaks form.
2. Immediately spread meringue on top of warm peach pie filling. Make sure to spread meringue all the way to the crust, completely covering the filling. You can make decorative peaks with a spoon if you like.
3. Bake pie in oven for 20-25 minutes until meringue has browned on top. Cool at room temperature for 1 hour and then chill in refrigerator for 4 hours to set.
4. Slice and serve immediately or within the next 2 days.
2. Immediately spread meringue on top of warm peach pie filling. Make sure to spread meringue all the way to the crust, completely covering the filling. You can make decorative peaks with a spoon if you like.
3. Bake pie in oven for 20-25 minutes until meringue has browned on top. Cool at room temperature for 1 hour and then chill in refrigerator for 4 hours to set.
4. Slice and serve immediately or within the next 2 days.
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