Apple Raisin Meringue Pie
Apple Raisin Meringue Pie recipe
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
|
|
|
| 6 | cups |
apples
tart, pared, cored |
*
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | large |
egg yolks
well beaten |
|
|
lemon zest
|
*
|
||
| 3 | large |
egg whites
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 6 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 1.4 | l |
apples
tart, pared, cored |
*
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2 | each |
egg yolks
well beaten |
|
| 1 | x |
lemon zest
|
*
|
| 3 | each |
egg whites
|
|
| 1.3 | ml |
cream of tartar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 9E+1 | ml |
sugar
|
|
Directions
Cook apples and raisins with ¾ cup water for 15 minutes at medium heat until apples are tender.
Remove from heat; drain excess liquid.
Gently fold in sugar, butter, flour, 3 egg yolks, and rind and juice from lemon.
Return to heat. Cook for 5 minutes or until thickened.
Spoon into baked pastry shell.
Beat egg whites with cream of tartar and vanilla until soft peaks form.
Gradually add sugar and beat until stiff.
Spread meringue over filling, sealing to edge of pastry.
Bake at 350℉ (180℃) or until meringue is golden.
