Apple Meringue Pie Recipes

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APPLE MERINGUE PIE



Apple Meringue Pie image

I received this recipe from my mother-in-law, and it's one of my husband's favorites. It's a nice variation on traditional apple pie.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

7 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup whole milk
2 large egg yolks, beaten
1 teaspoon grated lemon zest
Pastry for single-crust pie (9 inches)
1 tablespoon butter
MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

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.

Nutrition Facts : Calories 324 calories, Fat 10g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 142mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE MERINGUE PIE



Apple Meringue Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 round refrigerated pie dough (half of a 14-ounce package)
1/4 cup sliced blanched almonds
6 McIntosh or Braeburn apples, peeled and chopped
11 tablespoons sugar
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
3 large egg whites, at room temperature
Pinch of salt

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.

CLASSIC LEMON MERINGUE PIE



Classic Lemon Meringue Pie image

Want to know what sunshine tastes like? Then try this lemon meringue pie. It's bursting with fresh citrus flavor and a sweet, creamy meringue topping. If you're pressed for time, substitute Betty Crocker™ pie crust mix for the from-scratch pie crust. Never made a lemon meringue pie recipe before? We've got your back with easy steps to help you master this dessert classic.

Categories     Dessert

Time 7h10m

Yield 8

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter
2 teaspoons grated lemon zest
1/2 cup lemon juice
3 egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
  • Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
  • Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
  • Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
  • In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
  • Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 65 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 47 g, TransFat 0 g

APPLE MERINGUE



Apple Meringue image

A great Autumn recipe to use some of those cooking apples!!

Provided by carolinegraceb

Time 1h5m

Yield Serves 6

Number Of Ingredients 11

Base
====
170g Butter
170g Caster Sugar
255g Self-Raising Flour
3 Egg Yolks
Meringue
======
3 Egg Whites
170g Caster Sugar
2-3 Cooking Apples

Steps:

  • Preheat the oven to 180C/fan 160/gas 4.
  • Grease the base of a 28cm, 3.5cm deep Flan tin.
  • Melt the butter with the caster sugar in a Medium sized pot.
  • Add the flour and the egg yolks, mix well with a wooden spoon.
  • Spread the mixture in to the tin.
  • Beat the egg white with an electric beater until stiff, add the caster sugar and beat again briefly.
  • Peel the apples and grate them. Spread them over the base mixture.
  • Cover the apples with the meringue.
  • Put in the preheated oven for approx 45 minutes, turning the oven down after 20 mins if getting too brown.
  • Cool a little and serve with whipped cream.

APPLE MERINGUE PIE



Apple Meringue Pie image

Make and share this Apple Meringue Pie recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 unbaked 9-inch pie shell
2 cups apples, grated
1/2 cup sugar
3 tablespoons butter
1 tablespoon lemon juice
3 eggs, separated
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup confectioners' sugar (10X)
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 261.8, Fat 13.8, SaturatedFat 5.2, Cholesterol 90.8, Sodium 174.3, Carbohydrate 31.4, Fiber 1.7, Sugar 19.8, Protein 3.9

APPLE MERINGUE PIE



Apple Meringue Pie image

The meringue topping on this chef-level pie requires an extra step --but you won't regret it!

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 15

1 stick cold salted butter
1 cup all-purpose flour, plus more for dusting
1 tablespoon sugar
1/4 cup ice water
1 pound McIntosh apples, peeled and chopped
1 pound Fuji apples, peeled and chopped
1 pound Granny Smith apples, peeled and chopped
1/2 cup sugar
Grated zest and juice of 1/2 lemon
1 teaspoon apple pie spice
1/4 cup all-purpose flour, plus more for dusting
2 tablespoons salted butter, cut into small pieces
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • Make the crust: Grate the butter on the large holes of a box grater onto a sheet of wax paper and freeze until very hard, at least 20 minutes. Stir the flour and sugar in a medium bowl, then stir in the frozen butter with a fork. Stir in the ice water, then knead the dough into a shaggy ball. Turn out onto a floured surface and flatten into a disk with a rolling pin. Fold in half left to right and then top to bottom. Roll out into a 12-inch round, dusting with flour as needed. Transfer to a 9-inch pie plate and gently press into the pan. Crimp the edges, creating a tall rim to keep in all the apple juices. Refrigerate until firm, at least 2 hours and up to 1 day.
  • Make the filling: Position racks in the middle and lower third of the oven and place a foil-lined baking sheet on the lower rack to catch any drips; preheat to 375 degrees F. Toss the apples, sugar, lemon zest and juice and pie spice in a large bowl. Sprinkle the flour on top and toss to combine. Spoon the filling into the pie shell and gently pack evenly with your hands; dot with the butter. Cover the top with a round of parchment paper and press to adhere.
  • Bake the pie on the middle oven rack until the apples are tender and bubbling and the crust is browned, about 1 1/2 hours. Let stand while you make the meringue. (You want the pie to still be hot when you add the meringue.) Leave the oven on.
  • Make the meringue: Whip the egg whites and cream of tartar with a mixer on medium speed until soft peaks are just forming, 1 to 2 minutes. Increase the speed to medium high; gradually beat in the sugar until the meringue is glossy and stiff peaks form, 4 to 5 minutes.
  • Spread the meringue over the hot pie filling all the way to the crust; make swoops with the back of a spoon. Bake until the meringue is lightly browned in spots, 5 to 7 minutes (do not overbake). Transfer to a rack to cool completely.

APPLE MERINGUE PIE



Apple Meringue Pie image

This is for apple pie lovers! This turns out so high and beautiful! A change from the standard apple pie recipes. Lots of apples! It really is delicious! This is from Taste of Home.

Provided by FLUFFSTER

Categories     Pie

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

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
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

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.

Nutrition Facts : Calories 272.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 69.9, Sodium 51.8, Carbohydrate 58.4, Fiber 3.6, Sugar 50.2, Protein 3.7

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