KUMQUAT MERINGUE PIE

Kumquat Meringue Pie image

Provided by Diana Adcock

Categories Pie

Time 40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

Steps:

Thinly slice 6 kumquats and set aside.
With the rest of the kumquats you need to slice them in half and squeeze out the juice.
Your going to need 1/2 cup juice.
Strain.
In a 3 quart pan whisk together 1&1/4 cup sugar and cornstarch.
Slowly whisk in the kumquat juice and water, blending to smooth.
Cook over medium high heat stirring constantly until mixture thickens and comes to a full boil.
Whisk yolks and slowly pour in 1/4 cup of the hot mixture, then whisk this into the hot mixture on the stove.
Remove from heat and stir in sliced fruit and butter.
Cool for 5 minutes then pour into pie plate lined with pastry.
Beat whites until frothy.
Gradually add remaining sugar and beat until stiff, glossy peaks hold their shape.
Beat in vanilla.
Pile the meringue on top of the filling, pushing it around to cover.
Make decorative swirls or peaks and bake in a preheted 375 degree oven for about 7 minutes-you want the meringue golden brown.
Let cool for at least 3 hours-overnight in the fridge is best.