Apple Meringue Pie
- 1 round refrigerated pie dough (half of a 14-ounce package)
- 1/4 cup sliced blanched almonds
- 6 McIntosh or Braeburn apples, peeled and chopped
- 11 tablespoons sugar
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 3 large egg whites, at room temperature
- Pinch of salt
- Preheat the oven to 425 degrees F. Line a 9-inch pie plate with the dough; crimp the edges.
- Pierce the bottom all over with a fork, then refrigerate 15 minutes.
- Line the crust with foil and fill with pie weights or dried beans.
- Place on a baking sheet and bake until set, about 7 minutes.
- Remove the foil and weights; continue baking until golden, about 6 more minutes.
- Transfer to a rack to cool.
- Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes.
- 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.
- Uncover and cook, mashing and stirring with a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes.
- Transfer the apples to the pie crust and sprinkle with the toasted almonds.
- Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes.
- Gradually add the remaining 6 tablespoons sugar and beat until stiff, 2 to 3 more minutes.
- Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip.
- Pipe around the edge of the pie, then pipe in a lattice pattern.
- Bake until the meringue is golden, 15 to 20 minutes.
- Let cool completely.
- Photograph by Andrew Purcell