Apple Meringue Pie

13 ingredients
7 steps

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

  1. 1
    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.
  2. 2
    Line a 9-in. pie plate with pastry; trim to 1/2 inches beyond edge of pie plate and flute edges.
  3. 3
    Pour filling into crust; dot with butter. Cover edges loosely with foil.
  4. 4
    Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°F
  5. 5
    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.
  6. 6
    Spread evenly over hot filling, sealing edges to crust.
  7. 7
    Bake for 15 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

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