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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A sweet treat from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
5 apples, medium sized, peeled and cored (use a good flavored apple such as fuji, gala, granny smith, jonathan, cortland, empire or winesap) |
3 tablespoons butter, melted |
3 egg yolks (reserve whites for meringue) |
1 lemon, juice and rind of |
1 cup sugar |
1 cup heavy cream |
1 pie crust (either store bought or your own recipe) |
1 tablespoon cornstarch |
2 tablespoons cold water |
1/2 cup boiling water |
3 egg whites |
7 tablespoons sugar |
1 1/2 teaspoons vanilla |
1 pinch salt |
Directions:
1. Cook apples and mash to make a sauce.
2. Add butter; cool and add next three ingredients.
3. Stir in cream.
4. Pour into pie crust and bake in oven preheated to 425F for ten minutes.
5. Reduce temperature to 350F and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean.
6. Cool.
7. To make meringue: In a saucepan, blend the cornstarch with the water.
8. Add the boiling water, and cook, stirring until clear and thickened.
9. Let stand until COMPLETELY COLD ( I just put it in the fridge for an hour to speed up the cooling process, but by all means it can sit out at room temperature too).
10. With an electric mixer, at high speed, beat the egg whites until foamy.
11. Gradually add in the sugar; beat until stiff, but not dry.
12. Turn the mixer to low speed; add in the salt and vanilla.
13. Gradually beat in the cold cornstarch mixture.
14. Turn the mixer onto high again; beat well.
15. Spread the meringue over cooled pie filling sealing the meringue to the pie crust.
16. Bake at 350F degrees for 10 minutes, or until the meringue is lightly browned.
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