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Meringue forms the crust of this fresh berry pie.
Heat oven to 275°F. Generously spray 9-inch pie pan with no-stick cooking spray; set aside.
Beat egg whites, vanilla and cream of tartar in small bowl at low speed until foamy. Increase speed to high; gradually add 3/4 cup sugar, beating until stiff peaks form and mixture is glossy. Spoon into prepared pan; spread meringue over bottom and up sides.
Bake for 1 hour without opening oven door. Turn off oven; let meringue shell stand in oven for 1 additional hour. Remove from oven; cool to 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 and blueberries over strawberries. Brush or drizzle melted apple jelly over berries.
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Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2188
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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