Sumac Meringue Pie

Sumac Meringue Pie
Makes 8 Ramekins, or 1-9" Pie

Ingredients
Sumac Curd:

• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 1/2 cup water
• 1 1/2 cups sumac concentrate
• 5 egg yolks 
• 1 tablespoon butter

Meringue:

• 5 egg whites 
• 1/4 teaspoon cream of tartar 
• 1 cup plus 2 tablespoons sugar

Par-baked pie crust if making a pie

Directions

1. Heat the oven to 375 degrees Fahrenheit
2. To make the curd, whisk the sugar with the cornstarch in a medium saucepan.  Add the water, sumac concentrate, and yolks, and whisk until smooth
3. Place the pan over medium-high heat and cook slowly, stirring often with a silicone spatula. The curd will thicken, allow it to come to a slow boil for 1 minute then remove it from the heat.  Whisk in the butter, and then pour into the ramekins or pie crust.
4. To make the meringue, whip the 5 egg whites with a mixer on medium until frothy.  Add the cream of tartar, and whip on high until soft peaks form.  Slowly pour in the 1 cup plus 2 tablespoon sugar, and continue whipping until stiff peaks form. 
5. Scoop the meringue over the hot curd, trying to cover it completely.  Bake for 14-18 minutes, until evenly golden brown.  cool, and refrigerate.

Sources

Refer back to the Sources post to see the exact books that I used!

Adventures in Edible Plant Foraging