Apple Meringue Pie



  1. 1 round refrigerated pie dough (half of a 14-ounce package)
  2. 1/4 cup sliced blanched almonds
  3. 6 McIntosh or Braeburn apples, peeled and chopped
  4. 11 tablespoons sugar
  5. 4 tablespoons unsalted butter
  6. 2 tablespoons fresh lemon juice
  7. 2 teaspoons pure vanilla extract
  8. 3 large egg whites, at room temperature
  9. Pinch of salt


  1. Preheat the oven to 425 degrees F. Line a 9-inch pie plate with the dough; crimp the edges.
  2. Pierce the bottom all over with a fork, then refrigerate 15 minutes.
  3. Line the crust with foil and fill with pie weights or dried beans.
  4. Place on a baking sheet and bake until set, about 7 minutes.
  5. Remove the foil and weights; continue baking until golden, about 6 more minutes.
  6. Transfer to a rack to cool.
  7. Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes.
  8. Combine the apples, 5 tablespoons sugar, the butter, lemon juice and vanilla in a saucepan; cover and cook over medium heat until the apples are tender, about 12 minutes.
  9. Uncover and cook, mashing and stirring with a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes.
  10. Transfer the apples to the pie crust and sprinkle with the toasted almonds.
  11. Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes.
  12. Gradually add the remaining 6 tablespoons sugar and beat until stiff, 2 to 3 more minutes.
  13. Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip.
  14. Pipe around the edge of the pie, then pipe in a lattice pattern.
  15. Bake until the meringue is golden, 15 to 20 minutes.
  16. Let cool completely.
  17. Photograph by Andrew Purcell