Peach Potato and Meringue Pie
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