Apple Meringue Pie

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 35 min
  • Cook: 1 hr 10 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.

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