Monday, April 9, 2012

Apple Amber Tart Meringue Pie

Submitted by Marcia Van Camp
I made this for the St. Patrick's Day and I really liked it!

I cooked the apples but I didn't fully purée them b/c it sounded too time consuming

This is the crust I used, but I am sure many kinds would work.

Pastry dough for a single-crust pie (I made mine, I don't like the store kind)
4 cooking apples, totaling about 1 pound, cored and peeled (I picked 4 different random apples)
2 tablespoons water
Juice of one lemon, strained (I guessed and used probably 2 tbls lemon juice)
3 large eggs, separated
1/2 cup sugar, or to taste

1. First, prepare the pie crust in a suitable pie dish. Set aside.

2. Preheat the oven to 350° F.

3. Grate the apples on a coarse grater or cut them up tiny b/c sometimes graters are messy.

4. Add the 2 tablespoons of water to a small heavy pot, heat until steaming, add the apples, and cook over medium heat. The original directions want you to do this until the apples are pureed but I like to be able to bite into the apples, so I did not cook them that long.

5. Remove from heat and let it cool a little.

6. Beat the egg yolks slightly (this will help you not get a scrambled egg in your apples...not like I did that, ha ha ha)

7. Add the lemon and three-quarters of the sugar to the apple puree: then add the egg, and stir well.

8. Spoon the mixture into the pie shell and bake for twenty minutes.

9. Meanwhile, start beating the egg whites, adding the remaining sugar gradually as you continue beating. Whip until stiff peaks form.

10.When the pie has had its first twenty minutes in the oven, remove it and spread the meringue over the top of the pie, close to the edges

11. Return to the oven for another 10 minutes, or until nicely browned.

12. The direction say serve hot or cold, but I think cold is best

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