Apple and Peach Meringue Pie

The stewed fruit filling can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. The pie crust can be blind-baked 1 day ahead and stored at room temperature, covered loosely. However, the meringue must be made fresh and applied just before the final baking, as it cannot be prepared in advance.

Meringue pies are best eaten the day they are made. If necessary, refrigerate loosely covered for up to 24 hours, though the meringue will begin to weep and lose its texture. Do not freeze, as the meringue will collapse and become rubbery upon thawing. Bring to room temperature 30 minutes before serving for best flavor.