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Apple Meringue Pie

 Apple Meringue Pie
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.
6-8 ServingsPrep: 25 min. Bake: 1 hour


  • 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
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • 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

2 of 2

Apple Meringue Pie (continued)

Directions (continued)

  • 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.