Categories: Pies- Cobbler- Tarts

Ingredients

• 6 cups fresh peach slices or 2 (16oz. pkg. frozen peach slices, thawed)
• 1/2 cup sugar, divided
• 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1/4 to 1/2 tsp. ground nutmeg
• 1 (15 oz.) pkg. refrigerated pie crusts
• 3 eggs whites
• 1/4 tsp. cream of tartar

Directions

1. Bring peach, 1/4 cup sugar, and next 3 ingredients to a boil in a saucepan, stirring often. Boil 1 minute. Cool.
2. Stack pie crusts and roll to an 11-inch circle. Fit into a 10-inch tart pan according to package directions. Trim off excess pastry along edges.
3. Bake at 450 degrees for 10 to 12 minutes.
4. Pour peach mixture into tart crust.
5. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy.

6. Add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (3 to 4 minutes). Spread meringue over peach filling sealing to edge of pastry.

7. Bake at 350 degrees for 20 to 25 minutes or just until golden brown.

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