Blueberry Meringue Pie (Happy Pi Day!)
I couldn’t let Pi Day go by without making an actual pie. I moved the other day and accidentally put a bag of frozen blueberries in the refrigerator, which helped determine the type of pie I was going to make. I’m not sure what made me think of doing a blueberry meringue, sometimes these things just come to me.
Ingredients & Directions:
For the filling
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 teaspoons grated tangerine rind
- 4 1/2 cups fresh blueberries, picked over
- 1 tablespoon fresh tangerine juice
- 2 tablespoons unsalted butter, cut into small pieces
For the meringue
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
Preheat the oven to 350 degrees. Prepare the pie crust and partially prebake. Set aside on a wire rack.
For the pie filling. Combine the sugar, flour, cinnamon, and nectarine rind in a large bowl. Stir in the blueberries and tangerine juice until the berries are well coated.
Pour the filling into the pie crust, dot with the butter, place in the oven, and bake for 30 minutes. It’s always nice to have help in the kitchen too!
While the pie is cooking, make the meringue. In a mixer, beat together egg whites and cream of tartar until soft peaks form when the beater is raised. Slowly add the sugar, mixing after each addition. Continue to beat until shiny, stiff peaks form when the beater is raised.
Take the pie out of the oven. Pour the meringue in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. Bake until the meringue is nicely browned, another 10 to 15 minutes. Let cool before serving.
Hope you had a great Pi Day & Happy Birthday to my cousin Brittany!
(Steven)
