Apple Meringue Pie Recipe

I did not technically create this recipe, just put it together sort of thing.

Anyway, here's the recipe ⬇️

Ingredients

Pie crust

- 1 1/4 cup all purpose flour

- 1 1/2 teaspoon granulate sugar

- 1/4 teaspoon salt (unnecessary if salted butter is used)

- 1 stick cold unsalted butter

- 3 1/2 to 4 tablespoons ice water

Apple Filling

- 4 medium (or 3 large) baking apples

- 1/3 cup granulated sugar

- 1 teaspoon cinnamon or apple pie spice

- 2 tablespoons unsalted butter

- 3 tablespoons water

- 1 table cornstarch (or all purpose flour)

Meringue Topping

- 3 large egg whites, room temperature

- 1/4 teaspoon cream of tartar

- 6 tablespoons granulated sugar

- 1/2 teaspoon vanilla extract

- cinnamon for dusting (optional)

Instructions

1) Place flour, sugar, and salt into food processor. Pulse until combined. Add cold butter and pulse until course crumbs and pea-sized pieces form. Pour in ice water and pulse until small balls form. Dough should stick together. If not, add more water a teaspoon at a time. Be careful not to make dough too sticky.

2) Transfer dough to clean surface and gather together into ball (no need to knead). Gently press into thick disk and cover with plastic wrap. Refrigerate for at least one hour.

3) Lightly dust work surface and rolling pin with flour. Roll about 1/8 inch thick. Carefully move dough into pie pan, making sure its entire interior surface is covered. Cut off any excess dough. Flute by gently pinching outer edge of dough over the tip of your pointer finger. Set aside.

4) Rinse, core, and skin apples. Cut into about 1/4 inch thick slices. Preheat oven to 375°F. In medium saucepan, melt butter and cinnamon over medium heat. Stir in apples, sugar, and 1 tablespoon water. Cover and cook, stirring occasionally, for about 5 minutes or until slightly softened.

5) Combine cornstarch and 2 tablespoons water in small bowl. Add to saucepan, stirring to mix. Continue to cook until apples are soft but not mushy, and mixture is thickened. Lightly simmer for one minute. Let cool completely before pouring and evenly spreading into pie pan. Bake for 1 - 1 1/2 hours or until crust is golden brown and filling is lightly bubbling. Do not turn off oven.

6) Over medium mixing bowl, crack each egg, transferring yolk from shell half to shell half, careful not to break the yolk, letting egg white drip into the bowl. Add in salt. Beat with electric mixer on meduim-low speed until throthy, about one minute.

7) Put in cream of tartar and beat on medium-low speed for an additional two minutes or until fuffy with large bubbles forming about the edges. While beating, add in sugar a few teaspoons at a time, mixing completely before adding more sugar. Continue until all sugar is incorporated. Pour in vanilla extract. Beat on medium speed until firm glossy peaks are formed, anywhere from five to ten minutes.

8) Spoon meringue onto filling and spread evenly. Fluff with back of spoon to create decorative peaks. Bake for 5 - 7 more minutes or until meringue tips are lightly browned.

9) Let cool to room temperature and lightly dust with cinnamon if desired. Store in fridge and, most importantly, please enjoy! ️