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
- 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 400u0b0 for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350u0b0F
- 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.
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)