Peach Potato and Meringue Pie

Peach Potato and Meringue Pie

No ratings yet
Servings: 6
Calories: 311

Ingredients
 

  • 4 oz shortcrust potato pastry
  • 8 oz cooked sliced peaches
  • 2 oz butter
  • 1/4 cup caster sugar superfine granulated
  • 2 medium egg yolks
  • almond essence
  • 1/3 cup self raising self rising flour, sifted
  • 4 oz cooked sieved potato
  • 1 pinch salt
  • a little peach juice
  • 2 egg whites
  • 1/2 cup caster sugar superfine granulated

Instructions

  • Line a flan ring or deep pie plate with the pastry and arrange the sliced peaches evenly over the bottom.
  • Beat together the butter, sugar, egg yolks and essence.
  • Fold in the sifted flour, potato and salt and add sufficient juice to make a soft consistency.
  • Pour this mixture evenly over the peaches and bake in the oven at gas mark 5, 375°F (190°C) for 30 minutes.
  • to make the meringue
  • Whisk the egg whites stiffly, whisk in half the sugar and fold in the remainder.
  • Cover the flan with the meringue and brown in the oven at gas mark 5, 375°F (190°C) for 10 minutes.
  • Serve hot or cold.
Calories: 311 kcal
Carbohydrates: 41 g
Protein: 12 g
Fat: 11g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 157 mg
Sodium: 506 mg
Potassium: 111 mg
Fiber: 1 g
Sugar: 25 g
Vitamin A: 425 IU
Calcium: 45 mg
Iron: 1 mg
Save to Favorites
Close

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating