Meringue forms the crust of this fresh berry pie.
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3 large Land O Lakes® Eggs (whites only), at room temperature
1 teaspoon vanilla
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 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
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/4 cup apple jelly, melted
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 bowl at low speed until foamy. Beat at high speed, gradually add 3/4 cup sugar, until stiff peaks form and mixture is glossy. Spoon into prepared pan; spread meringue over bottom and up sides.
Bake 1 hour without opening oven door. Turn off oven; let meringue shell stand in oven 1 hour. Remove from oven; cool to room temperature.
Combine all filling ingredients in 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.
Place strawberries, stem-side down, onto filling just before serving. Sprinkle raspberries and blueberries over strawberries. Brush or drizzle melted apple jelly over berries.
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