Prep 20 mins
Cook 50 mins
A sweet treat from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 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
- Cook apples and mash to make a sauce.
- Add butter; cool and add next three ingredients.
- Stir in cream.
- Pour into pie crust and bake in oven preheated to 425F for ten minutes.
- 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.
- To make meringue: In a saucepan, blend the cornstarch with the water.
- Add the boiling water, and cook, stirring until clear and thickened.
- 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).
- With an electric mixer, at high speed, beat the egg whites until foamy.
- Gradually add in the sugar; beat until stiff, but not dry.
- Turn the mixer to low speed; add in the salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn the mixer onto high again; beat well.
- Spread the meringue over cooled pie filling sealing the meringue to the pie crust.
- Bake at 350F degrees for 10 minutes, or until the meringue is lightly browned.