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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
7 cups thinly sliced peeled tart apples |
2 tablespoons lemon juice |
2/3 cup sugar |
2 tablespoons king arthur unbleached 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 |
Directions:
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 in. beyond edge of pie plate and flute edges. Pour filling into crust; dot with butter. Cover edges loosely with foil.
3. Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°.
4. 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.
5. 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. Yield: 6-8 servings.
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