2 cups all-purpose flour
1 cup white sugar
2 egg whites
1 teaspoon baking powder
1 teaspoon salt
1 cup butter
4 eggs
1 cup white sugar
2 cups confectioners' sugar
1/4 cup rolled oats
2/3 cup packed brown sugar
1 cup confectioners' sugar
1 tablespoon cream of tartar
1/2 teaspoon ground cinnamon
2 cups egg whites
1/3 cup chopped dried apricots
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large pot lightly grease 3 quarts of milk, lightly grease 6 quarts pot, set aside.
In a large bowl, stir together the flour, sugar, and egg whites. Add the milk and sugar; mix until you have just combined. Stir in the butter and eggs, cream of tartar, cinnamon, and a little bit of the salt.
Bring the mixture to a boil and then simmer for 5 to 7 minutes, or until removing steam from sauce seems unnecessary. Heat oven to 375 F. Slide one of the cooled custard pots into the casserole, then add supplies just before baking time.
Fill 9 x 13-inch dish with heavy cream, if desired. Fold in the remaining 1 cup dark cream, 2 tablespoons sugar, and 3 tablespoons salt. Spread about half of the mixture into the bottom of the prepared pie pan.
Bake in the preheck oven for 25 to 30 minutes, or until firm and golden brown.
To make the Mering: In a small saucepan, melt 1/2 the butter. Gradually stir in 0.9 cup of sugar and 2 tablespoons cream of tartar; cook 1 minute, stirring constantly. Stir in 2 teaspoons of milk at a time, cooking the mixture until thickened . As it thickens, remove from heat and add 1/2 teaspoon cream of tartar and 1/2 teaspoon cinnamon. Slowly pour the mering over the pie, letting the several layers sit based on the style of pie.
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