Apple Fluff Pie
Submitted by daisyslilly
Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis old-fashioned pie is all about airy texture.
Applesauce gets cooked into a silky custard base with egg yolks and a whisper of lemon, then billowy beaten egg whites fold in to create a soufflé-like filling.
It bakes up puffy and tender in a hot oven, the crust browning while the filling sets into something between meringue and mousse.
Pro Tips
- Beat egg whites until stiff peaks form but stop before they turn dry and grainy
- Fold the whites in gently with a rubber spatula using broad strokes to keep maximum air
- Use well-sweetened applesauce or the filling will taste flat and one-dimensional
- Serve the same day for best texture since the filling deflates slightly as it cools
Ingredients
Directions
Combine apple sauce, lemon juice, salt, flour, and well-beaten egg yolks.
Cook over hot water until thick and smooth.
Fold in stiffly beaten egg whites.
Pour into pastry-lined pie pan.
Bake in hot oven (425 F) until crust is brown and filling is firm.
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