Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This was super easy to make and it was delicious! But mine turned out super liquidy when I scooped it out onto my plate. There was a ton of liquid in the dish. Any idea how to prevent this?
Sorry to hear this happened to you. I’m guessing the meringue “wept”. When it happens, it’s kind of a fluke (albeit a bummer). I know gaps between the meringue and the edge of the pan can cause meringues on pies to weep, but I also see in the recipe photo the meringue is not all the way to the edges of the pan, and some peach filling is still visible. Sometimes humid weather can cause meringues to weep, too. I’d say if you make this again, spread the meringue all the way to the edge of the dish, and make it on a day that’s kind of dry. Oh, and be mindful not to overbeat the meringue, which can also nudge it to weep later on. Hope that helps!
I made this yesterday.Unfortunately,I did not consider that my peaches were perfectly ripe and sweet when adding sugar.The amount of sugar called for was far too much for the peaches and for the meringue,ruining the dish entirely.I wish that it was noted in the instructions to consider the sweetness of your peaches.
I live on the west coast of Florida now, after Northern Virginia and Connecticut. The peaches in Florida, well, they don’t exist. There are, though, dreadful excuses for peaches. I have lots of egg whites though, so I’m thinking of another fruit that might work. Any suggestions?
Try pitted cherries, or plums, or decent nectarines. Or muscadine grapes for a totally different experience!
delicious! and pretty
I’m intrigued by this recipe. However, peaches and most stone fruit are out of season now, so I thought of trying pears and maybe apples. Any suggestions for tweaking sugar or cooking time? Thanks in advance! Best regards, Jelena
Thanks for writing. I think if you sauté the apples or pears (step 3) for a few minutes to soften them before you make and bake the meringue it should absolutely work. Add sugar to taste at that point, and then make the meringue. Bake in the same way (step 5) I think it should be good!!
Brought home some California peaches on a business trip… well worth it! This was a great pie. It was a bit soupy under the meringue, but the flavor was delicious.
This simple dessert was a dark horse! It was so easy to prepare, but between the crispy, chewy meringue and the syrupy peaches, it was such a classy dessert! Sally wins again!
You are absolutely correct that the closer you are to where the fruit is grown, the better it is. We are in California and we were traveling across a number of western states a few summers ago and had wonderful peaches grown in Colorado. When we returned the second day to buy some more the lady asked us how her peaches compared to California peaches. Every bit as good and the fact that we got them close to the source was a big part of that.