FRESH PEACH MERINGUE PIE

1/4 cup cornstarch
1/2 cup sugar
1/2 tsp salt
2 cups thawed Peach Puree (recipe follows)
2 tbsp butter or margarine
3 egg whites
1 (9-inch) baked pastry crust

Combine cornstarch, 1/4 cup sugar, and 1/4 tsp salt in saucepan. Gradually stir in peach puree. Stir over medium heat until thick and bubbly. Remove from heat. Save 1/2 cup of the mixture.

Add butter to rest of peach mixture. Stir until melted. Pour into baked crust. Cool 15 minutes.

Preheat oven to 350 degrees F.

Add remaining salt to egg whites, beat until frothy. Beat in remaining sugar, a little at a time, until stiff. Stir the reserved filling until smooth. Gently fold into egg whites. Pile lightly on filling, carefully covering to edges.

Bake at 350 degrees F for 25 minutes. Cool completely away from drafts.

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Frozen Fresh Peach Puree

1 lb unpeeled fresh peaches, sliced
1/2 cup sugar
1 tsp ascorbic acid powder
pinch salt

Put into blender. Blend at high speed about 20 seconds. Freeze in 1 and 2 cup
portions.

Source: Newspaper Clipping