Meringue forms the crust of this fresh berry pie.
| 2 |
|
egg whites |
| 1/4 |
|
teaspoon cream of tartar |
| 1/2 |
|
cup sugar |
| 1 |
|
cup sour cream |
| 3/4 |
|
cup powdered sugar |
| 4 |
|
ounces cream cheese, softened |
| 1 |
|
tablespoon orange juice |
| 1 |
|
teaspoon freshly grated orange zest |
| 1 |
|
pint fresh strawberries, hulled |
| 1 |
|
cup fresh raspberries* |
| 1/4 |
|
cup apple jelly, melted |
Heat oven to 275°F. Grease bottom only of 9-inch pie pan; set aside.
Beat egg whites and cream of tartar in small mixer bowl at high speed until foamy. Continue beating, gradually adding sugar, until mixture is glossy and stiff peaks form (3 to 4 minutes). Spoon into prepared pan; spread meringue over bottom and up sides.
Bake 1 hour. Turn off oven; leave meringue in oven with door closed for 45 minutes. Remove meringue from oven. Cool at room temperature.
Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon filling into meringue shell; spread over bottom and up sides of meringue shell. Refrigerate 2 hours or until firm.
Just before serving, place strawberries, stem-side down, on filling. Sprinkle raspberries over strawberries. Brush or drizzle melted apple jelly over berries.
*Substitute 1 cup fresh blueberries or combination of raspberries and blueberries.
Recipe Tip
Learn about gluten-free baking.
