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 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 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
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
CRUSTLESS APPLE MERINGUE PIE
Tastes just like strudel, but can be made in a jiffy!
Provided by Maria Reyes
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
- In a medium bowl, combine apples with lemon juice; use enough juice to cover all apple pieces. In a separate bowl, mix together flour,3/4 cup sugar and cinnamon. Divide flour mixture into four parts.
- Place 1/4 of apples onto the buttered baking pan, sprinkle some raisins and walnuts on top, then add 1/4 of the flour mixture. Repeat this step until all flour mixture is used. In a medium bowl, beat yolks with milk and pour evenly over apples. Bake in preheated oven for 35 minutes or until toothpick comes out clean.
- To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 3 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Put pie back in oven for a 6 or 7 minutes, or until meringue is slightly golden. Can be served warm or cold.
Nutrition Facts : Calories 92.7 calories, Carbohydrate 18.2 g, Cholesterol 26.2 mg, Fat 1.7 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 13.7 mg, Sugar 12.5 g
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
MERINGUE APPLE PIE
Make and share this Meringue Apple Pie recipe from Food.com.
Provided by stormylee
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C Butter a 24 cm pie pan.
- To make crust: Cream together butter and sugar.
- Add the egg yolks, mix to combine.
- Combine flour and baking powder, add to the butter mixture.
- Mix to combine.
- Press the dough on the bottom and up the sides of the pie pan.
- To make the filling: Soften the apple slices slightly by cooking them briefly in a pot with a drop of water (or steam them over a simmering pot).
- Combine sour cream, sugar and vanilla, pour the mixture on top of the dough.
- Arrange apple slices on top of the sour cream layer.
- Bake in the preheated oven for 20 minutes.
- While the pie is baking, prepare the meringue:.
- Beat the egg whites until stiff.
- Gradually beat in sugar.
- The mixture should be very stiff.
- When the pie has baked, increase oven temperature to 225°C Spread the meringue on top of the pie and bake for 5-15 minutes, or until the meringue begins to turn golden.
Nutrition Facts : Calories 248.6, Fat 17.6, SaturatedFat 10.7, Cholesterol 87.1, Sodium 155.8, Carbohydrate 18, Fiber 0.9, Sugar 2.5, Protein 4.9
APPLE MERINGUE
A great Autumn recipe to use some of those cooking apples!!
Provided by carolinegraceb
Time 1h5m
Yield Serves 6
Number Of Ingredients 11
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
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
APPLE MERINGUE PIE
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
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
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
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- Separate the eggs into egg yolks and egg whites. Egg yolks will be needed for the shortcrust pastry and the egg whites for the meringue. Weight the egg whites - we add sugar based on their weight (as much sugar as egg whites). Place the egg whites in a clean and dry bowl and place the bowl in the fridge (we'll be making the meringue at the end).
- Take the dough out of the fridge, place it on a sheet of baking paper and cover with a piece of plastic foil. Roll out into a circle larger than the diameter of the tart pan (with at least 2-inch / 5 cm rim).
- Add a pinch of salt to the egg whites and beat at high speed until the soft peaks are formed - the meringue will be fluffy and if you lift the beater upwards, peaks will form, but they will move sideways when moving the beater.
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