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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.
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    8 servings

Ingredients

  • 7 cups thinly sliced peeled tart apples
  • 2 tablespoons lemon juice
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup whole milk
  • 2 large egg yolks, beaten
  • 1 teaspoon grated lemon zest
  • Pastry for single-crust pie (9 inches)
  • 1 tablespoon butter
  • MERINGUE:
  • 3 large 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 zest 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.
Nutrition Facts
1 piece: 324 calories, 10g fat (5g saturated fat), 63mg cholesterol, 142mg sodium, 56g carbohydrate (39g sugars, 2g fiber), 4g protein.

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