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Fruit options are sparse in that awkward period between winter and spring, but that’s not stopping us from making a seasonal dessert. The Book on Pie author Erin McDowell’s cinnamon meringue pie is just the thing to fill the void.
“I like meringue as a topping for any kind of pie,” McDowell tells us, “and I’ve wondered why there isn’t more on a spiced pie. People also ask me a lot about what kinds of pies to make this time of year when there’s not a lot of fruit in season.”
The filling is a type of custard known as sugar pie, and McDowell says that since it’s thickened with flour instead of eggs, it’s almost impossible for the surface to crack when you bake it. But you’ll be covering it with swoops and swirls of meringue anyway.
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