In Food on Film this week, movie writer Michael Booth and food editor Kristen Browning-Blas dish about “Waitress,” starring former Highlands Ranch resident Keri Russell. Her character makes pies for every mood. Let’s leave it at meringue here.
Mile-High Meringue
This recipe from “Pie in the Sky” by Susan G. Purdy works up to 7,000 feet. Makes meringue for 1 9-inch pie.
Ingredients
- 2 tablespoons plus 3/4 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1/2 cup water
- 6 large egg whites, at room temperature
- 1/8 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Prepared cream pie in shell, warm
Directions
Stir 2 tablespoons sugar, cornstarch and water in small saucepan until cornstarch dissolves. Set over high heat and whisk 2-3 minutes (slightly longer at 5,000 feet and higher) until mixture comes to a full bubbling boil, starts to thicken and looks almost clear. (Note: At high altitudes, evaporation occurs quickly; do not overcook gel, or too much water will evaporate, making it too thick.) Remove from heat and transfer to small bowl.
Preheat oven to 350 degrees.
To whip egg whites, place in large bowl of electric mixer. Add salt and cream of tartar and whip on medium-high speed just until foamy. Gradually whip in remaining 3/4 cup sugar, increasing mixer speed to high, but watch closely. When you start to see beater tracks on top of whites, stop machine. Stir gel to be sure it is still soft. While slowly whipping whites, add vanilla and gradually scrape in cooled cornstarch stabilizer (if it is too hot, it will collapse the meringue). Watch whites carefully, observing stiffness of foam. You want almost-stiff peaks with a tip that just begins to fall over slightly when beater is lifted. Whites should be thick, glossy and smooth.
Assembling pie: Gently place large dollops of meringue on top of hot filled pie in a ring around edge of crust. Make sure meringue is touching crust so that it forms a seal. Fill in middle of pie and gently shape meringue into peaks.
Bake pie at 350 degrees until meringue is golden brown, 18-23 minutes.
Want to submit a recipe or movie for consideration? Send an e-mail to Kristen at kbrowning@denverpost.com.
