Buttonwood Farm Winery's Peach Meringue Pie With Marsanne

Buttonwood Farm Winery peaches are perfection — juicy and ripe, they don't need to be cooked for this pie. Pair with a glass of the Buttonwood Marsanne for a light and tasty dessert

Servings: 6–8

Cook Time: 4 hours

Pair With: Buttonwood Marsanne

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For the Meringue Shell
6 egg whites
1/2 teaspoon cream of tartar
2 cups powdered sugar
small amount of butter, for greasing

Ingredients For the Pie
10 ripe Buttonwood peaches
4 tablespoons powdered sugar
splash of Buttonwood Marsanne
pint of whipping cream



Directions For the Meringue Shell
Preheat the oven to 250 degrees. Lightly grease a rimmed pie pan with butter.

meringue shellPut the egg yolks and cream of tartar into a mixing bowl of a stand mixer and whisk on high until whites begin to stiffen. Add 1/2 cup of sugar, whisk until mixed, then continue this way to add the rest of the sugar. Whisk until the egg whites are stiff, smooth and glossy. Using a spatula, spoon the egg whites into the pie pan and spread evenly. Dip the spatula in water to finish spreading the meringue so the sides are higher than the middle, as shown in picture.

Bake for 1 1/2 hours, then turn off the oven. Leave the shell in the oven, with the door open, for two hours. The shell can be sealed in a plastic bag, once cooled, to be used within a week.

Directions For the Pie
Put a colander over a large pot. Peel and slice the peaches, putting them in the colander. Mix in the sugar and Marsanne. Let sit for 1/2 hour. Quite a bit of peach juice will drain into the pot--save this to use for peach jelly or for a smoothie.

Whip the cream. Place the peaches into the shell, top with whipped cream, and serve immediately. For a decorative look, use a pastry bag to pipe the whipped cream.

Recipe Courtesy Of

Buttonwood Farm Winery & Vineyard

Long before grapevines were planted on the hilltop at Buttonwood Farm Winery & Vineyard, it was home to horses, goats, and chickens; trees bearing fruit, nuts, and olives; and gardens filled with vegetables, herbs, and flowers.