Title: Blueberry-peach meringue
 Categories: Pie
      Yield: 8 Servings
 
MMMMM--------------------------MERINGUE-------------------------------
      6    Egg whites
    1/4 ts Salt
  1 1/2 ts Vanilla
  1 1/2 ts Cream of tartar
           Sugar

MMMMM--------------------ALMOND CREAM FILLING-------------------------
      2 tb Flour
    1/3 c  Sugar
      1 ds Salt
      6    Beaten egg yolks
    1/2 ts Vanilla
    1/2 ts Almond extract
    3/4 c  Heavy cream; whipped

MMMMM--------------------------TOPPING-------------------------------
      2 c  Sliced peaches
      1    Lemon; juice of
      2 c  Fresh blueberries
 
  From:    Lilia Prescod 
  
  Date:    Wed, 21 Aug 1996 21:02:47 -0400 Let egg whites stand until
  warmed to room temp; beat until frothy.  Add salt, cream of tartar
  and vanilla. Beat until whites begin to hold their shape. Very
  gradually beat in 1 1/2 c sugar and continue to beat until stiff but
  not dry. On 12 inch heatproof flat plate spread about 1/3 of meringue
  to within 1 inch of edge. Pile remaining meringue around edge to
  height of about 2 1/2 inches. Leaving centre unfilled. Bake in
  preheated very slow oven for 15 minutes. Cool. Pour almond cream
  filling carefully into centre. Chill for several hours. Just before
  serving, prepare peaches, sprinkle with lemon juice, and sweeten.
  Arrange peaches and berries on pie.
  
  ALMOND CREAM FILLING    In top part of small double boiler, mix 2 T
  flour, 1/3 c. sugar and a dash of salt.  Gradually stir mixture into
  6 beaten egg yolks until mixture coats a metal spoon.  Remove from
  heat and add 1/2 t each of vanilla and almond extracts. Chill; fold
  in 3/4 c heavy cream, whipped.
  
  The two preceding recipes are just 2 of many which you may find at the
  following web-site.  When you get here you'll have to type in
  "peaches" to search and I requested 250 recipes (the max)  But I
  didn't get THAT many!!