Apple Meringue Pie

• 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

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. Line a 9-in. pie plate with pastry; trim to 1/2 inches beyond edge of pie plate and flute edges.
3. Pour filling into crust; dot with butter. Cover edges loosely with foil.
4. Bake at 400u0b0 for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350u0b0F
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. Spread evenly over hot filling, sealing edges to crust.
7. Bake for 15 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

apples, lemon juice, sugar, flour, milk, egg yolks, pastry, butter, meringue, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/apple-meringue-pie-408587 (may not work)