Alice's Apple Meringue Pie

Grated apples instead of sliced is what makes Alice’s pie different from every other apple pie on the holiday table. As they bake, the apples melt into the egg-yolk and butter custard around them, creating a soft, almost pudding-like base that catches every bit of cinnamon and nutmeg.

The meringue is the showstopper. Three whipped egg whites and powdered sugar pile on top during the last stretch in the oven, where the temperature drops to coax it into a glossy, lightly browned cap without weeping or beading off the surface later.

Pro Tips

• Grate the apples on the large holes of a box grater right before assembling. They oxidize fast, so toss them with the lemon juice the moment they’re shredded.
• Powdered sugar in the meringue is what keeps it stable. Don’t substitute granulated, which won’t dissolve fully and gives you grainy meringue.
• Bake the meringue at the lower temperature only. High heat browns the peaks before the inside sets, which causes weeping as it cools.
• Cut with a hot knife wiped between slices. The meringue catches on a cold blade and tears.

Variations

• Use half pears and half apples for a softer, slightly floral filling.
• Swap the cinnamon and nutmeg for cardamom and a pinch of cloves for a darker spice profile.
• Add a tablespoon of bourbon or apple brandy to the yolk mixture for grown-up depth.