Servings: ten to twelve.
Due to varying levels of moisture, molasses and invert sugar, different brands of brown sugar will behave differently in this meringue. This recipe was developed to use C&H golden brown sugar, which yields the best results. If you can’t find the C&H brand, we also have a modified version of the recipe that uses Domino brand brown sugar.
Make Ahead Tips
You can make the pie filling up to two days before serving, but it’s best to make the meringue the day the pie is served.
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I have been making this recipe for Many years. I bought the magazine 15 or more years ago because it was on the cover. I have never had trouble with the meringue. It is very tasty and really a show stopper with that meringue so tall. love this recipe.
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