Apple Meringue Pie
new way to elevate apple pie. Add a Swiss meringue. Once you know how to make a great Swiss meringue you will want to add it to all your desserts!
Apple Pie FIlling
- 10 cups Apples, mixed varieties, cored, peeld and sliced thin
- 1/2 cup Granulated White Sugar
- 1/2 tsp. Kosher Salt
- 1 tsp. Ground Cinnamon
- 2 Grates Fresh Nutmeg, or 1/2 tsp. ground
- 1/2 tsp. Ground Allspice
- 1 Tbs. Apple Cider Vinegar
- 1/4 cup All-Purpose Flour
- 4 Lg. Egg Whites
- 1 cup Granulated White Sugar
- Pinch Kosher Salt
- 2 tsp. Pure Vanilla Extract
Preheat oven to 375°If using a frozen pie shell, remove from freezer, to thaw. If using homemade, make and refrigerate for an hour whle making filling. Ten take out to rest. In a small bowl, whisk together sugar, salt, cinnamon, nutmeg, allspice and flour. Set aside.In large bowl, toss apples with apple cider vinegar. Sprinkle spice/flour mixture over top of apples and toss to coat, evenly. Arrange Apples in pie dish, fitted with prepared dough, evenly.Bake at 375° for 25-35 minutes. You want the apples to hold their shape but be soft enough to pierce, easily, with a fork.
In a heat proof bowl combine egg whites, sugar and kosher salt.Place bowl over a suacepan with simmering water. Make sure the bowl is not touching the water and that the water is just simmering, not boiling.Whisk until sugar is fully dissolved and is just warm to the touch. If you rub the mixture between your fingers there should be no grit. Pour all egg mixture into the bowl of a stand mixer, fitted with whisk attachment.Whisk at low-medium speed until foamy and starting to cool off.Add vanilla and increase speed. Whisk on high speed until stiff peaks form.Pile onto apple pie and smooth out.With a kitchen torch, lightly caramelize the top to a nice golden brown.Serve warm or at room temperature.If you don't hae a kitchen torch, you can place the wole pie under the broiler. Just be sure to watch it. Sugar burns very quickly!