Recipe: Old-Fashioned Apple Meringue Pie

OLD-FASHIONED APPLE MERINGUE PIE

One (9-inch) single flaky pie crust, rolled out, fitted into a pie plate, and edge trimmed and crimped
FOR THE FILLING:
2/3 cup sugar
3 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice
3 large egg yolks, beaten
2 1/2 cups peeled, cored, and coarsely grated apples
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
FOR THE MERINGUE:
3 large egg whites, at room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Prepare the pie crust and set aside.

TO MAKE THE FILLING:
In a medium-size bowl, cream together the sugar and butter. Blend in the lemon juice and egg yolks. Gently fold in the grated apples until well combined. Pour the filling into the pie crust and sprinkle the top evenly with the cinnamon and nutmeg.

Place in the oven and bake until the apples are nice and tender, 40 to 45 minutes.

MEANWHILE, MAKE THE MERINGUE:
In a medium-size bowl, using an electric mixer, beat the egg whites until foamy. Add in the sugar, 1 tablespoon at a time, beating well after each addition, and continue to beat until shiny, stiff peaks form. Briefly beat in the vanilla.

Take the pie out of the oven. Mound the meringue in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. Use a spoon to create a design of peaks and valleys all over the meringue.

Put the pie back in the oven and bake until the meringue is light golden, 8 to 10 minutes. Let cool on a wire rack. This pie can be served warm or cold.

Makes one (9-inch) pie
Source: Sweety Pies: An Uncommon Collection of Womanish Observations, with Pie by Patty Pinner