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Apple Meringue Pie Recipe

Apple Meringue Pie Recipe photo by Taste of Home

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I received this recipe from my mother-in-law, and it's one of my husband's favorites. It's a nice variation on traditional apple pie.

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Apple Meringue Pie Recipe

Prep: 25 min. Bake: 1 hour

Yield: 6-8 Servings

25 60 85

Ingredients

7 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup milk
2 egg yolks, beaten
1 teaspoon grated lemon peel
Pastry for single-crust pie (9 inches)
1 tablespoon butter
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

In a large bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks and lemon peel until smooth. Pour over apples and toss to coat.
Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of pie plate and flute edges. Pour filling into crust; dot with butter. Cover edges loosely with foil.
Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°.
In a bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.
Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 324 calories, 10 g fat (5 g saturated fat), 63 mg cholesterol, 142 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Apple Meringue Pie in Country August/September 1999, p49

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Reviews for Apple Meringue Pie

Apple Meringue Pie

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Reviewed on Nov. 25, 2011 by lnusida

I omitted the cinnamon and add crushed peppermint candy to the meringue. It disappeared at the country club I worked at.

Reviewed on Oct. 28, 2011 by PatWTS

I agree that cinnamon and nutmeg should be added to the apples to give them the proper apple pie flavor. In response to the question about the meringue.....The meringue should ALWAYS to put on piping-hot filling and NEVER on cold filling. The hot filing begins cooking the meringue. The heat carried by the filling begins to cook the base of the meringue slightly, and makes it less prone to shrinking or "weeping".

Reviewed on Oct. 21, 2011 by savoie.luvgspointers

I just tried this recipe, couple things wrong... 1.) What's apple pie without cinnamon? I added 1/4 teaspoon cinnamon to this.That improved the flavor. 2.) When you add the meringue to the "hot" filling, said filling melts and looses the custard like texture. Shouldn't the meringue be added after filling cools, like normal pies with meringue? Anybody have ideas to solve the second issue?

Reviewed on Nov. 24, 2009 by mjsozio

This is a favorite at our house every Thanksgiving and Christmas! Wonderful take on the traditional apple pie!! Looks perfect on the dessert table!!