La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4250/
Raspberry Meringue Pie
Yield: 6-8 servings
Ingredients
| 1 |
cup |
all-purpose flour
|
|
|
| 1/3 |
cup |
sugar
|
|
|
| 1 |
teaspoon |
baking powder
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 2 |
tablespoons |
cold butter or margarine
|
|
|
| 1 |
|
egg, beaten
|
|
|
| 2 |
tablespoons |
milk
|
|
|
|
|
Topping:
|
|
|
| 2 |
|
egg whites
|
|
|
| 1/2 |
cup |
sugar
|
|
|
| 2 |
cups |
unsweetened raspberries
|
|
|
Directions:
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press into the bottom and up the sides of a greased 9 in. pie plate; set aside. In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust. Bake at 350 for 30-35 min. or until browned. Cool on a wire rack. Refrigerate leftovers.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4250/