APPLE MERINGUE PIE
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
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
Provided by Florence Fabricant
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place the apples in a saucepan with water to cover, add the cup of sugar, bring to a simmer and cook until the apples are tender, about 25 minutes. This step may be done in advance but the apples should be reheated before continuing with the recipe.
- Preheat oven to 300 degrees.
- Drain the apples and place them in a round baking dish, mounding them into a pyramid.
- Beat the egg whites until they begin to peak, then gradually beat in the 2 tablespoons of sugar and the lemon peel. Continue beating until the egg whites hold firm peaks but are not dry.
- Cover the apples with the meringue, place in the oven and bake 15 minutes, until the meringue begins to brown. Serve at once.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Fiber 8 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 65 grams
APPLE MERINGUE
I make this almost every Rosh Hashana, it's a great dish for autumn. It's dairy-free, good for those who are lactose intolerant.
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Peel, core and slice apples, not too thin.
- Make a syrup with the water and the sugar.
- Add the spices, apples and raisins.
- Cook covered until tender, but still hold their shape.
- Add the liqueur and the honey.
- Place in a baking dish.
- Make Italian Meringue------------------.
- Stir sugar and water over heat until sugar is completely dissolved.
- Let cook until a thick syrup.
- Meanwhile, whip with an electric beater the whites until they form soft peaks.
- Slowly pour the hot syrup into the whites, beating all along until cool.
- Spread meringue on top of apples, bake in preheated 350 F oven until golden.
- Chill.
APPLE MERINGUE TART
For individual tarts, use 6 mini graham cracker crusts with pie filling, top with meringue and bake 8-10 minutes.
Provided by bugsbunnyfan
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450*. Fit pie crust firmly into bottom and up side of a 9 inch tart pan with removable bottom. Bake until light golden, 9-11 minutes. Remove from oven. Reduce oven temperature to 350*.
- Combine water, 2 tablespoons sugar and cornstarch in a small saucepan; mix well. Cook over medium-high heat, stirring constantly, until mixture becomes clear, 2-3 minutes. Remove from heat; set aside.
- Combine egg whites, cream of tartar and salt in a large bowl. Beat with an electric mixer at medium-high speed until frothy. Add remaining sugar gradually to egg whites; beating until soft peaks form and being careful not to let egg whites become dry, 2-3 minutes. Reduce speed to medium; gradually add cornstarch mixture, one spoonful at a time. Increase speed to high; beat until meringue is smooth and satiny, about 2 minutes.
- Spoon apple pie filling into baked crust. Spoon meringue into a pastry bag fitted with a large star tip. Pipe meringue on top of pie filling. Bake until meringue is golden, 12-15 minutes. Cool tart completely on a wire rack. Loosen crust from side of pan; remove side. Cut into wedges to serve.
APPLE MERINGUE PIE
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
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
APPLE MERINGUE PIE
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
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
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