Angel Fruit Pie

Several weeks ago I blogged about old recipes, and how great some of them are. One that I especially like is Angel Fruit Pie, from a 1958 cookbook, Thoughts for Buffets. I have made this recipe dozens of times, usually in the summer, as fresh fruit is the star of the dessert. My personal favorite is peaches, but berries, plums or apricots work too. Don't use nectarines, as they have too much liquid in them and they'll make the pie runny.

Angel Fruit Pie

Meringue

4 egg whites, room temperature
1 c. sugar
1/4 tsp. cream of tartar
1 tsp. vanilla

Beat the egg whites until frothy, add the cream of tartar. Beat until stiff. Gradually beat in the sugar until glossy. Add the vanilla. Pile into a large Pyrex pie plate which has been well greased. Make sure you pile it so there is more meringue around the sides and lots of room for fruit and cream in the middle. Bake for 1 hour at 300 degrees. Cool.

Custard

4 egg yolks
1/2 cup sugar
2 1/2 T. water
1 tsp. vanilla

Beat the egg yolks until thick and lemon colored. Add the sugar and water. Cook in a double boiler to a custard consistency. Cool. Add vanilla.

Topping

1 c. heavy cream, whipped
1T. confectioners' sugar
1 tsp. vanilla
2 cups fresh fruit ( I like peaches best)

Add the vanilla and confectioners' sugar to the whipped cream. Spread one half of the whipped cream over the bottom of the pie shell, then the custard. Cover with fruit, then with the remaining cream. Chill for several hours before serving. Enjoy.