Thursday, March 4, 2010

Blueberry-Peach Meringue Pie

*Note - I used a large Mason jar of blueberry peach I had canned1 frozen pie shell
1 can peach pie filling
1 can blueberry pie filling
2 egg whites
1/4 cup sugar

Preheat oven to 400.

Combine peach and blueberry pie filling together in a bowl.

Spread evenly in crust.

Bake for 30 minutes.

About 15 minutes into the baking time beat the egg whites on high speed until soft peaks forms. Slowly add in the sugar. Beat until stiff peaks form.

Spread meringue topping over hot pie.

Bake an additional 10 minutes.

Cool completely before storing in fridge or serving.

1 slice = 6 points