Apple meringue pie layers a buttery, flaky crust with a spiced apple filling and a billowy, golden-brown meringue topping. It’s a comforting dessert that combines the tartness of apples with the sweetness of a soft, cloud-like meringue. This recipe is straightforward and yields a pie that looks impressive yet is simple enough for a home baker.
Ingredients
- 1 double-crust pie dough (homemade or store-bought, about 14 oz / 400 g)
- 6 cups (about 2 lb / 900 g) peeled, cored, and sliced apples (such as Granny Smith, Honeycrisp, or a mix)
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (15 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 large egg whites (reserve the yolks for another use)
- 1/2 cup (100 g) granulated sugar (for the meringue)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 375°F (190°C). Roll out half of the pie dough and fit it into a 9-inch (23 cm) pie dish. Trim the edges, leaving a 1-inch overhang. Place the crust in the refrigerator while you prepare the filling.
- In a large bowl, combine the sliced apples, 1/2 cup (100 g) sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss well to coat the apples evenly.
- Pour the apple mixture into the chilled crust, spreading it evenly. Roll out the remaining dough and place it over the filling. Trim, fold, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake the pie for 25 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 20–25 minutes, until the crust is golden and the filling is bubbling. Remove the pie from the oven and let it cool on a wire rack for 10 minutes.
- While the pie cools, prepare the meringue: In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the 1/2 cup (100 g) sugar, beating continuously, until stiff, glossy peaks form.
- Spoon the meringue over the hot pie filling, spreading it to the edges to seal. Use a spatula to create decorative peaks.
- Return the pie to the oven and bake at 350°F (175°C) for 10–12 minutes, until the meringue is golden brown. Let the pie cool on a wire rack for at least 1 hour before slicing. Serve warm or at room temperature.
Tips
- For the best texture, use a mix of tart and sweet apples. Granny Smith holds its shape well, while Honeycrisp adds natural sweetness.
- Make sure the meringue is spread all the way to the edges of the crust to prevent weeping.
- If the meringue starts to brown too quickly, tent the pie loosely with foil.
- Let the pie cool completely before slicing to allow the filling to set; this prevents a runny pie.
Serving Suggestions
Serve this apple meringue pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a cup of coffee or spiced tea. For a festive touch, dust with a little ground cinnamon before serving.
Variations
- Add 1/2 cup (60 g) chopped walnuts or pecans to the apple filling for extra crunch.
- Replace the cinnamon and nutmeg with 1 teaspoon of apple pie spice for a different flavor profile.
- For a caramel twist, drizzle 1/4 cup of caramel sauce over the apples before adding the top crust.
- Use a lattice top crust instead of a full top crust for a more rustic look.
Storage and Reheating
Store leftover pie in the refrigerator, covered, for up to 3 days. The meringue may soften, but the pie will still taste delicious. To reheat, place slices in a 350°F (175°C) oven for 5–7 minutes, or microwave individual slices for 20–30 seconds. Avoid reheating in the microwave for too long, as the meringue may become rubbery.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, store-bought crust works well. If using a refrigerated crust, let it come to room temperature for easier rolling.
Why is my meringue weeping? Weeping occurs when the meringue is undercooked or spread too thinly. Make sure to bake the meringue until it’s golden, and spread it to the edges to seal.
Can I make this pie ahead of time? You can prepare the pie fully and refrigerate it for up to a day, but the meringue is best when served fresh. Alternatively, bake the pie without the meringue and add the meringue just before serving.
How do I know when the pie is done? The crust should be golden brown and the filling should be bubbling. If the crust edges brown too quickly, cover them with foil.
Can I freeze apple meringue pie? Freezing is not recommended because the meringue will deflate and become watery. If you must freeze, freeze the baked pie without the meringue, then thaw and add fresh meringue before serving.
What type of apples are best? Tart apples like Granny Smith or Braeburn hold their shape and balance the sweetness of the meringue. A mix of tart and sweet apples also works well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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