Best Apple Meringue Pie Recipes

APPLE MERINGUE PIE

Steps:

• 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.

CRUSTLESS APPLE MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
• In a medium bowl, combine apples with lemon juice; use enough juice to cover all apple pieces. In a separate bowl, mix together flour,3/4 cup sugar and cinnamon. Divide flour mixture into four parts.
• Place 1/4 of apples onto the buttered baking pan, sprinkle some raisins and walnuts on top, then add 1/4 of the flour mixture. Repeat this step until all flour mixture is used. In a medium bowl, beat yolks with milk and pour evenly over apples. Bake in preheated oven for 35 minutes or until toothpick comes out clean.
• To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 3 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Put pie back in oven for a 6 or 7 minutes, or until meringue is slightly golden. Can be served warm or cold.

APPLE MERINGUE PIE

Steps:

• Preheat the oven to 425 degrees F. Line a 9-inch pie plate with the dough; crimp the edges. Pierce the bottom all over with a fork, then refrigerate 15 minutes. Line the crust with foil and fill with pie weights or dried beans. Place on a baking sheet and bake until set, about 7 minutes. Remove the foil and weights; continue baking until golden, about 6 more minutes. Transfer to a rack to cool.
• Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes. Combine the apples, 5 tablespoons sugar, the butter, lemon juice and vanilla in a saucepan; cover and cook over medium heat until the apples are tender, about 12 minutes. Uncover and cook, mashing and stirring with a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes. Transfer the apples to the pie crust and sprinkle with the toasted almonds.
• Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes. Gradually add the remaining 6 tablespoons sugar and beat until stiff, 2 to 3 more minutes. Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe around the edge of the pie, then pipe in a lattice pattern. Bake until the meringue is golden, 15 to 20 minutes. Let cool completely.

CRUSTLESS APPLE PIE WITH LEMON MERINGUE TOPPING

Steps:

• 1. Put apples in food processor and blend for about 5 seconds or until apples re coarsely chopped. Add remaining ingredients and blend until apples are finely chopped but not pureed. Place apple mixture in a buttered 9 inch pie plate and bake at 350 for 35 minute or until pie is almost set. Spread top with Lemon Meringue Topping (recipe follows) and return to oven. Continue baking for about 20 minutes or until top is golden brown. Allow to cool and cut into wedges to serve. Serves 8 Note: The only thing to watch is that the apples don't get pureed in blending. If you blend too long, apples with turn into a soupy sauce and pie will not bake properly Lemon Meringue Topping: 2 egg white 1/4 cup sugar 1 T. grated lemon peel Beat egg whites until foamy. Gradually add sugar and beat until meringue is stiff. This is not a light meringue, but a denser version. Beat in the lemon peel. Note: This is a delicious little dessert that is somewhat lower in calories than it's crusty cousin. It is a light dessert and nice to serve after a hardy meal. Source: Renny Darling

CARAMEL APPLE MERINGUE PIE

Steps:

• Preheat oven to 350 degrees. Mix up pie crust according to package directions. Use half the dough for another project (or double the caramel pudding and make two pies). Prepare two sheets of waxed paper with cooking spray, roll out half the dough between the sheets of wax paper into a 12" circle. Peel off top sheet of wax paper, carefully lay the crust into a 9" pie pan. Slowly peel off the second sheet of wax paper. Gently nudge the crust into the edges of the pie pan, trim any excess, flute the edge as desired. Cracks or holes can be patched and pressed together without trouble. Bake crust for 15 minutes, or until barely golden. Remove and cool. To make the caramel pudding, place cornstarch and salt in a medium bowl. Gradually whisk in ¼ cup half-n-half, whisking until cornstarch is dissolved. Whisk in egg yolks. Set the rest of the half-n-half to warm on the stove, but do not boil. Mix butter, brown sugar and corn syrup in a small saucepan off the heat until the sugar is moistened. Put on low heat, and bring to a boil, stirring constantly. Simmer, without stirring, for 5 minutes. Add warm half-n-half, and whisk until caramel bits dissolve completely. Slowly whisk caramel mixture into yolk mixture, then return to the hot pan. Whisk until pudding thickens and boils, about 2 min. Remove from heat, whisk in vanilla. Preheat oven to 375 degrees. Spread two cups of apple curd over crust. Pour the pudding over the curd. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Spread meringue over filling, taking care to seal it to the pie crust. Swirl decoratively. Bake for 10 to 12 minutes, until meringue is golden. Cool completely, and chill until cold. Keep chilled.

MARSHMALLOW MERINGUE APPLE PIE

Steps:

• Roll out pie crust and place into pie plate.
• Fold under edge and crimp.
• Drizzle apples with lemon juice.
• Toss with combined sugar, flour, cinnamon and nutmeg.
• Spoon into shell.
• Bake @ 450 degrees for 30-35 minutes or until apples are tender.
• Reduce oven temperature to 350 degrees.
• Meanwhile, beat egg whites until soft peaks form.
• Gradually, add marshmallow cream, beating until stiff peaks form.
• Spread over apples, sealing to edge.
• Bake 10 minutes or until meringue is slightly browned.
• Cool and serve.

APPLE MERINGUE PIE

Steps:

• Grate apples and spread evenly in bottom of pie shell.
• In separate bowl, cream sugar and butter, then blend in lemon juice and beaten egg yolks and pour over apple.
• Sprinkle with cinnamon and nutmeg and bake in 350 degree oven for 40 to 45 minutes.
• Beat egg whites until soft peaks are formed, then gradually add sugar and vanilla and beat until meringue is stiff.
• Spread over top of pie and return to oven; reduce heat to 325 degrees and bake 5 to 10 minutes longer,until meringue is lightly browned.

APPLE MERINGUE PIE

Steps:

• 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 inches 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°F
• 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.

MERINGUE APPLE PIE

Steps:

• Preheat oven to 200°C Butter a 24 cm pie pan.
• To make crust: Cream together butter and sugar.
• Add the egg yolks, mix to combine.
• Combine flour and baking powder, add to the butter mixture.
• Mix to combine.
• Press the dough on the bottom and up the sides of the pie pan.
• To make the filling: Soften the apple slices slightly by cooking them briefly in a pot with a drop of water (or steam them over a simmering pot).
• Combine sour cream, sugar and vanilla, pour the mixture on top of the dough.
• Arrange apple slices on top of the sour cream layer.
• Bake in the preheated oven for 20 minutes.
• While the pie is baking, prepare the meringue:.
• Beat the egg whites until stiff.
• Gradually beat in sugar.
• The mixture should be very stiff.
• When the pie has baked, increase oven temperature to 225°C Spread the meringue on top of the pie and bake for 5-15 minutes, or until the meringue begins to turn golden.