Pies and Mini Pies (20 page)

The meringue should be applied to a very hot filling. Do not allow the pie to cool before adding the topping.

Add a teaspoon of cornstarch to the sugar before adding it to your egg mixture when making your meringue.

Sprinkle very finely crushed cake crumbs over the filling before spreading the meringue.

Streusel Topping

1/4 cup flour

1/4 cup butter or margarine

1/4 cup sugar

1/4 cup dark brown sugar, packed

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Combine the flour, butter, sugar, brown sugar, cinnamon and nutmeg in a bowl and mix well.

Yield: 1 cup

Easy Meringue

1/2 cup water

1 teaspoon cornstarch

Dash of salt

1/4 cup sugar

3 egg whites

Combine water, cornstarch, salt and sugar. Cook over low heat until thickened. Cool. Beat 3 egg whites until they are very stiff. Fold whites into cooked mixture. Spread on pie and brown in 350 degrees F oven 12 to 15 minutes.

Meringue Topping

3 egg whites

6 teaspoons sugar

Beat egg whites in a mixing bowl until soft peaks form. Slowly add the sugar and beat until it forms stiff peaks and the sugar dissolves. Spread over hot filling.

Other Books
by Bonnie Scott

100 Easy Recipes In Jars

Now in
Paperback
and
Kindle
versions

Table of Contents

Copyright

The Anatomy of a Mini Pie

Fruit Pies

Creamy Peach Pie

Sugarless Apple Pie

Pineapple Pie

Glazed Strawberry Pie

Blueberry Pie

Quick Fried Pies

Old Fashioned Apple Pie

Ginger Fruit Pie

Magic Blackberry Pie

Perfect Cherry Pie

Cranberry Apple Pie

Apple Crumb Pie

Texas Grapefruit Pie

Japanese Fruit Pie

Blueberry Peach Pie

Swedish Apple Pie

Backyard Pie

Glaze for Fresh Fruit Pies

Custard Pies

Double Layer Pumpkin Pie

Coconut Custard Pie

Old Dutch Shoo-Fly Pie

Pecan Pie

Black Raspberry Custard Pie

Easy Pumpkin Pie

Plum Custard Pie

Sour Cream and Blueberry Pie

Ultimate Caramel Chocolate Pecan Pie

Custard Pie

Fudge Pecan Pie

Graham Cracker Pie

Egg Custard Pie

Mock Mincemeat Pie

Cream Pies

Manse Style Blueberry Cream Pie

Magic Lemon Cream Pie

Chocolate Angel Strata Pie

Five Layer Banana Cream Pie

Raspberry Meringue Pie

Butterscotch Cream Pie

Cherry Cream Pie

Banana Cream Pie

White Chocolate Coco Cream Pie

Frozen Peach Cream Pie

Easy Pineapple Cream Pie

Apple Cream Pie

Lemon-Blueberry Cream Pie

Refrigerated Pies

French Cherry Pie

Chocolate Turtle Pie

Cheesecake Pie

Chocolate Nut Fluff Pie

Frozen Lemon Pie

Waikki Pie

French Silk Chocolate Pie

Oreo Cookie Pie

Hershey Bar Pie

Mile High Pie

Daiquiri Pie

Pineapple Jell-O® Pie

Key Lime Pie

New England Blueberry Pie

Heavenly Yogurt Pie

Marvelous Mocha Pie

Cherry Cheese Pie

Lemonade Pie

German Chocolate Pie

Mexican Fiesta Pie

Grasshopper Pie

French Chocolate Pie

Pumpkin Chiffon Pie

Peppermint Fudge Pie

Pumpkin Ice Cream Pie

Mississippi Mud Pie

Frozen Raspberry Pie

Bavarian Mint Pie

Norwegian Pie

Peanut Butter Pie

Miscellaneous Pies

Sweet Potato Chiffon Pie

Country Molasses Pie

Chocolate Peanut Butter Ice Cream Pie

Oatmeal Pie

Mandarin Orange Pie

Coffee Bavarian Pie

Peanut Butter Pie

Zucchini Pie

Pie Crusts

Pie Crust Tips

Easy Pie Crust for Cream Pies

Mix and Press One-Crust Pastry

Never Roll Pie Crust

Baked Cookie Crust

Lo-Cal Graham Cracker Crust

Tarts

Party Mini Cheesecake Tarts

Pecan Tarts

Cherry Tarts

Eggnog Custard Tarts

Pie Toppings

Streusel Topping

Easy Meringue

Meringue Topping

Other Books by Bonnie Scott