This delightful Apple Meringue Pie combines the sweet and tart flavors of fresh apples with the light, airy texture of meringue. The tender, buttery crust provides a perfect base for the warm apple filling, spiced with cinnamon and nutmeg. Topped with a cloud of golden-brown meringue, this pie is a show-stopping dessert that’s both comforting and elegant. It’s perfect for family gatherings or any occasion where you want to impress with a classic yet unique dessert.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the apple filling:
- 6 cups apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp recommended)
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons all-purpose flour
For the meringue:
- 4 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Make the crust:
- In a large bowl, combine flour, sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp them as desired.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is golden. Set aside to cool.
- Prepare the apple filling:
- In a large bowl, toss the sliced apples with lemon juice, sugar, cinnamon, nutmeg, allspice, and flour until evenly coated.
- Transfer the apple mixture to the pre-baked pie crust, spreading it out evenly.
- Bake the pie:
- Cover the pie loosely with aluminum foil and bake for 25-30 minutes, or until the apples are tender. Remove the pie from the oven.
- Make the meringue:
- In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in the vanilla extract.
- Spoon the meringue over the hot apple filling, spreading it to the edges of the crust to seal.
- Finish the pie:
- Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.
- Remove the pie from the oven and let it cool to room temperature before serving.
Enjoy your delicious Apple Meringue Pie!
