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Pie filling squares with meringue
Easy to make pie squares that can be made very Weight-Watcher® friendly!
Servings
9
squares
Ingredients
300
g
oatmeal pancake mix
(2 cups / 10 oz by weight, or see sub below)
2
tablespoons
brown sugar
(or white sugar, or Splenda®)
¼
teaspoon
ground cinnamon
(or ground nutmeg. Optional)
½
teaspoon
vanilla extract
4
tablespoons
butter
(softened. Or marg, or light marg)
1
half-litre
sour cherry pie filling
(1 pint. Any flavour is fine!)
4
egg whites
(½ cup / 125 ml)
¼
teaspoon
Cream of tartar
½
teaspoon
vanilla extract
4
tablespoons
white sugar
(or Splenda®)
Metric
-
US Customary
Instructions
Start oven heating to 175 C / 350 F.
Mix everything from the oatmeal dry mix down to the butter to form a crumble.
Pack into a greased 20 cm / 8" square pan.
Spread pie filling out on top.
Bake 30 mins at 175 C / 350 F.
Meanwhile, beat egg whites till they form a stiff peak, then add cream of tartar, vanilla, and sugar, and beat for 1 minute more to make a meringue.
When the 30 minutes is up, remove squares from oven and spread the meringue on top the pie mixture.
Bake at 175 C / 350 F for about 7 more minutes or until the meringue is golden brown.
Let cool before slicing into squares.
Notes
Store in fridge, covered with plastic film or tin foil (without a covering, the meringue will dry out after a day or two.)