CARAMEL APPLE MERINGUE PIE

CARAMEL APPLE MERINGUE PIE image

Categories Dessert Bake Thanksgiving Wheat/Gluten-Free Apple Fall

Yield 8 slices

Number Of Ingredients 19

Ingredients

CRUST
1 bag Mama's Pie Crust Mix
3/4 cup butter, partially melted
1/3 cup shortening
1 egg white
6-8 tablespoons cold water
2 cups APPLE CURD (see my other recipe)
CARAMEL PUDDING
1 1/4 tablespoons cornstarch
1/8 teaspoon salt
1 cup plus 2 tablespoons half-n-half
2 egg yolks
1/4 cup butter, softened
1/2 cup brown sugar, packed
1 tablespoon light corn syrup (can use honey)
MERINGUE
4 egg whites, room temperature
1 pinch cream of tartar
2 tablespoons sugar

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.