Apple Meringue Pie
TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 8 servings.
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.
Ingredients
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7 cups thinly sliced peeled tart apples
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2 tablespoons lemon juice
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2/3 cup sugar
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2 tablespoons all-purpose flour
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1/3 cup whole milk
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2 large egg yolks, beaten
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1 teaspoon grated lemon zest
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Pastry for single-crust pie (9 inches)
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1 tablespoon butter
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MERINGUE:
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3 large egg whites
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1/4 teaspoon cream of tartar
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6 tablespoons sugar
Directions
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1.
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.
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2.
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.
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3.
Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°.
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4.
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.
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5.
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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