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Apple Meringue Pie




Source of Recipe


by Millie, from Taste of Home Test Kitchen


List of Ingredients




7 C thinly sliced peeled tart apples (I use granny smith)
2 T lemon juice
2/3 C Sugar
2 T A/P Flour
1/3 C milk
2 egg yolks, beaten
1 tsp grated lemon peel
PASTRY for single~crust pie (9~inch)
1 T butter margarine cubed (I use a bit more)

MERINGUE:
3 Egg whites
¼ tsp cream of tartar
6 T sugar


Recipe



In a lrg bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks n lemon peel until smooth. Pour over apples n toss to coat.

Line a 9~in pie pan with pastry; trim to ½ inch beyond edge of pan & flute edges. Pour filling into crust; dot w/butter. Cover edges loosely with foil.

Bake at 400° for 20~min’s. Remove foil; bake 25~30~min’s longer or until apples are tender. (remove pie from oven) Reduce heat to 350°. In a mixing bowl, beat the egg whites n cram of tartar on med speed until foamy. Gradually beat in sugar, 1 T at a time, on high just until stiff peaks form n sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

Bake for 15~min’s or until golden brown. Cool on rack. Store in refrigerator.

Yield 6~8 servings