Apple Raisin Meringue Pie

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.