A chewy dessert that stores well in a cool, dry place. Serve any time of the year. –The Rutledge Inn, Fairlee, Vermont
Yield:
Makes two 8-inch piesIngredients
2 cups sugar
1 teaspoon baking powder
24 saltines, crushed
1/2 cup chopped dates
1/2 cup chopped walnuts
1 cup egg whites, room temperature (8 large egg whites)
1 teaspoon cream of tartar
1 teaspoon almond extract
Instructions
Mix sugar, baking powder, saltines, dates, and nuts in large bowl. Beat egg whites until foamy stage, add cream of tartar, and beat till eggs hold soft peaks. Add almond extract, then beat until stiff but not dry. Add whites to date mixture. Press into 8-inch buttered pie tins and bake 30 minutes at 350 degrees F. Cool and serve with fresh whipped cream.
