Apricot Meringue Pie - A good lemon meringue pie has a balance of tangy filling, flaky crust, sweet toasted-meringue topping. This apricot version starts with a press-in crust that has ground almonds to complement the fruit. The filling is made with fresh apricots to keep it tangy, similar to the classic lemon. It’s topped off with a sturdy Swiss-style meringue that is heated a bit before being whipped to stiff peaks toasted in the oven to ensure a pie that won’t weep or become soggy.
Hit up the farmer’s market for fresh cherries and blueberries and turn them into this Cherry and Blueberry Cream Pie! Fresh berries are combined with a creamy sour cream filling and topped with plenty of streusel for a perfect summer pie.