Meet my new favorite pie! This raspberry peach meringue pie is a delicious and crowd-pleasing summer dessert.
So Cookie seems to be going through some kind of teenage rebellion. She’s 2 and a 1/2-ish, which by my math means she’s about 15 in small-dog years. I was about 15 (in human years) when I started giving my parents trouble so maybe Cookie is taking after me?
A few weeks ago she decided she hates wearing a harness for walks. She does what I less-than-lovingly refer to as her dying beetle dance when I try to put it on—she rolls from side to side on her back flailing her legs and pushing my hands away when I reach for her.
You’d think I could easily overpower a 14-pound creature but nope, it takes like five minutes of wrestling for me to get the harness on. And she HAS to wear a harness because at the first sight of another dog, or the mail truck, or (if I’m being honest) anything that moves, she’ll pull out of her collar and chase it. I can’t run nearly as fast as she can. I’ve tried.
Then the other day she decided she doesn’t like her kibble anymore. I of course freaked out thinking she wasn’t eating because she was sick. So I fed the little thing her entire dinner by hand. She ate every bite and now she won’t eat kibble unless I feed it to her. For the life of me I can’t figure out how to get her to eat.
I’ve created a monster. . . A Cookie monster.
It’s not funny :).
The other day, after a particularly long wrestling match (it’s possible I adopted a greased pig that just looks like a dog), I was sick of all things canine and turned to pastry. Because baking is the best kind of therapy.
I knew I wanted to make a meringue pie because I love the drama of that billowy meringue. And since peaches and raspberries are so good right now, I knew a raspberry peach meringue pie was the way to go.
Normally crumb toppings are my everything but like I said, I wanted the meringue drama. Dessert drama is more fun than dog harness drama.
As an aside, does anyone know who Melba is and how she got a pie named after her? And what I have to do to get a pie named after me? Google could probably tell me but I have to go feed my dog bite by bite so I don’t have time to search.
Note: I had to freeze my pie to get photogenic slices. Your pie will look juicier than mine does.
Happy Monday from me and the Cookie monster!
Raspberry peach meringue pie is a great way to use summer produce!
- Single 9-inch pie crust
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- 3 cups fresh peaches peeled and pitted* (about 4 to 5 peaches)
- 3 cups fresh raspberries**
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- Preheat the oven to 350 degrees.
- Roll your crust out to about 11 inches and carefully transfer to a 9-inch pie plate. Trim the excess crust, leaving a small overhang. Flute the overhang to make a decorative edge. Place in the refrigerator while you work on the filling.
- Combine the cornstarch and sugar in a large mixing bowl. Add the peaches, raspberries, vanilla, cinnamon, and salt, and stir to combine. Gently spoon the filling into the crust. Place the pie on a large baking sheet to catch any juices that run over. Bake for 50 minutes.
- When the pie has about 5 minutes left to bake, make the meringue. Place egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until they hold soft peaks, then turn mixer to low and add sugar in a slow, steady stream. Turn mixer back to medium and beat until meringue just holds stiff peaks.
- Remove pie from the oven and top with meringue, covering the filling completely. Swirl meringue into peaks, then return pie to the oven. Bake until meringue is golden, another 12 to 15 minutes. Cool completely before serving.
*To peel your peaches, drop them in boiling water for 20 or 30 seconds, until the skin begins to split. Remove them from the water and drop them immediately in a large bowl of ice water. Let them cool completely in the ice bath, then use a paring knife to remove the peel.
** You can use more peaches or more raspberries depending on your preference, just be sure you have 6 cups of fruit.
Filling adapted from King Arthur Flour