French Peach Pie

This was given to our mom by a neighbor we grew up with. Her name was Helaine and although she gave us many recipes over the years, this one stands out as a summer favorite. This pie also works well with blueberries.

2 1/2 cups fresh peaches (or blueberries)
1/3 cup sugar
cinnamon or nutmeg
grated rind of 1 lemon
juice of 1 lemon
1 well-beaten egg
2 tablespoons butter (diced)

BATTER
1 cup sifted flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks (beaten)
1 tablespoon melted butter
1/2 cup milk

MERINGUE
2 egg whites
pinch salt
1/4 teaspoon cream of tartar
4 tablespoons granulated sugar
1/2 teaspoon vanilla extract

1. Grease a deep 8" pie pan or ovenproof dish. Cover bottom well with sliced peaches. Sprinkle fruit with sugar, cinnamon or nutmeg, lemon rind and juice. Cover with well-beaten egg and dot with butter.
2. Prepare batter...sift flour again with sugar, baking powder and salt. Add egg yolks, butter, and milk. Beat these ingredients with swift strokes until they are blended. Cover fruit with batter.
3. Bake in preheated, hot 425 degree oven for about 30 minutes. Turn out cake on an overproof platter, peach side up. Cool slightly.
4. Prepare meringue...Whip the 2 egg whites with a pinch of salt and the cream of tartar until they stand in peaks. Then beat in sugar and vanilla.
5. Cover cake with the meringue and bake in a slow oven (300 degrees) for 15-20 minutes.