English Apple Pie

"A sweet treat from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
1hr 10mins
Ingredients:
14
Serves:
6-8
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ingredients

  • 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)
  • Meringue

  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 12 cup boiling water
  • 3 egg whites
  • 7 tablespoons sugar
  • 1 12 teaspoons vanilla
  • 1 pinch salt
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directions

  • 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.
  • Cool.
  • 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.

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