Peach Meringue Pie

Peaches
Nutmeg
Butter
3 egg whites
3 tablespoons powdered sugar
Vanilla

There are no amounts given in the book and the amount of peaches will depend on the size of pie. I used
about 10 peaches but had some filling left over.
Stew the peeled and sliced peaches with a small amount of butter and nutmeg. If your peaches aren't
quite ripe add a little sugar.

Fill a pie shell with the peaches and bake. I baked at 375 for 50-60 minutes, until the crust was brown and
the pie filling was bubbly.

Make the meringue with the three egg whites, sugar and vanilla. Spread over the hot pie filling.

Bake at 325 for about 20 minutes.

Serve chilled or at room temperature.

1894 Pie Crust

4 cups flour
1 teaspoon salt
½ cup lard
½ cup unsalted butter, cut into small pieces
about 1 cup ice water

Blend together the flour and salt. Rub in the lard.
Add enough ice water to create a dough.
Roll out the dough on a floured surface. Evenly distribute the butter over the rolled dough. Fold in the sides
and then the ends. Roll out again and refold, do this 4 times.
Chill the dough until ready to use.

This recipe makes more than what you will need for one pie,
 so half if or make more pies.

After you roll the dough and place in the pan allow the dough to rest in the refrigerator for a bit while
you work on the filling.

*I find this dough to be tough but it was fun to use the original recipe.