Apple Meringue Pie

Directions

1. Preheat oven to 400°F and parbake the pie crust. Roll out the pie dough and transfer to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, crimp edges of the crust. Line the dough with parchment paper and fill with pie weights or dry bean. Bake until golden-brown, 10-15 minutes. Remove the parchment and pie weights, set the pie crust aside to cool while you make the filling.

2. Whisk the egg yolks in a medium bowl and set aside.

3. Combine the sugar, cornstarch, flour, water, grated apple, and juice, whisk until smooth. Place over medium heat and bring the mixture to a simmer and cook, stirring constantly with a spatula, Cook until the mixture turns from cloudy, slightly opaque, then remove from the heat.

4. Add the butter and stir to combine. Spoon about 1/2 cup of the mixture into the egg yolks and whisk, add about another 1/2-cup increments until half of the mixture is added to the egg yolks. Then the egg yolk mixture back to the saucepan and stir to combine.

5. Return the saucepan to medium heat and bring to a simmer, stirring constantly with spatula, until thick and glossy, about 2 minutes.

6. Pour the filling into the cooled pie crust and set aside while you make the meringue.

7. Using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy. Increase the speed to high and gradually add the sugar. Beat until medium-stiff peaks form, about 5 minutes.

8. Spoon the meringue onto the hot filling - try to make sure that all of the filling is covered with the meringue, touching the crust. Place the pie under the broiler and toast until the meringue is lightly golden-brown,. Make sure to keep a close eye on the Meringue so it doesn't burn.

9. Cool pie completely before slicing and serving.

10. Enjoy! Live, Love, Eat Sweets!