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Apple Raisin Meringue Pie

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Submitted by robb43

Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

An old-fashioned apple pie variation that swaps the traditional double-crust for a single-crust shell topped with billowy meringue. The filling is closer to a soft apple custard than a chunky apple pie: tart apples and plump raisins get cooked down with sugar, egg yolks, and lemon, then the whole thing thickens into something halfway between a pie and a cobbler.

The meringue is doing more than decoration. The cool, creamy egg-white-and-sugar topping balances the rich custard filling underneath, the way meringue does on a lemon meringue pie. Sealing the meringue all the way to the crust edge is non-negotiable; gaps let the filling boil up around the edges and leak.

Get the meringue technique right. Stiff peaks but not dry, and beat at room temperature for the most volume. Cold whites won’t peak properly. Cream of tartar stabilizes the foam so it holds shape through the bake.

Pro Tips

  • Use tart firm apples like Granny Smith; sweet baking apples turn to mush.
  • Drain the cooked apples well before adding the egg yolk mixture or the filling will be runny.
  • Spread meringue while the filling is still warm; it adheres better and prevents weeping.
  • Bake just until the meringue is golden, about 12 to 15 minutes; longer overcooks the meringue.

Variations

  • Add 1 teaspoon ground cinnamon and ¼ teaspoon nutmeg for a spiced version.
  • Stir in ½ cup chopped walnuts for crunch in the apple layer.
  • Brush the meringue with a little water and sprinkle with sugar before baking for a crackling sugar crust.

Ingredients

6 1.4
CUPS L APPLES
tart, pared, cored *
½ 118
1 237
CUP ML SUGAR
1 15
TABLESPOON ML BUTTER
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
2 2
LARGE EACH EGG YOLK
well beaten
1
3 3
LARGE EACH EGG WHITE
¼ 1.3
TEASPOON ML CREAM OF TARTAR
½ 2.5
TEASPOON ML VANILLA EXTRACT
6 90
TABLESPOONS ML SUGAR

Directions

Cook apples and raisins with ¾ cup water for 15 minutes at medium heat until apples are tender.

Remove from heat; drain excess liquid.

Gently fold in sugar, butter, flour, 3 egg yolks, and rind and juice from lemon.

Return to heat. Cook for 5 minutes or until thickened.

Spoon into baked pastry shell.

Beat egg whites with cream of tartar and vanilla until soft peaks form.

Gradually add sugar and beat until stiff.

Spread meringue over filling, sealing to edge of pastry.

Bake at 350℉ (180℃) or until meringue is golden.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 374 25% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 181mg 8%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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