Apple Custard Meringue Pie Recipe
Summary
Ingredients
Fruit Filling
2 firm medium baking apples, peeled, cored and cut into wedges
3 tablespoons boiling water
Artificial sweetener to equal 2 tablespoons sugar
1/4 teaspoon cinnamon
Dash each of nutmeg, cloves and ginger
Few drops lemon extract
Bread Layer (optional)
2 slices day-old bread, cut horizontally to make 4 slices
Custard
1 cup skim milk, scalded
2 egg yolks, beaten
Artificial sweetener to equal 2 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon imitation butter flavoring
Dash salt
Meringue
2 egg whites
1/8 teaspoon cream of tartar (to help stabilize the meringue)
Artificial sweetener to equal 2 teaspoons sugar
Pinch salt
Directions
Cut apples into quarters and cut each quarter into 4 wedges.
Combine apples and water in shallow pan and cook briefly until they are just tender, not soft.
Arrange in 8-inch or 9-inch pie plate.
Sprinkle with mixture of remaining fruit filling ingredients.
Spread bread slices on top of apples, if desired.
Preheat oven to 300° F.
To make custard: Combine scalded milk, egg yolks and remaining custard ingredients.
Pour over bread in pie plate.
Set pie plate in a pan of hot water.
Bake in preheated oven for 35-40 minutes.
Meanwhile prepare meringue topping: Beat egg whites, cream of tartar, sweetener and salt until mixture stands in stiff, glossy peaks.
When custard is firm on the outer edges, add a little cold water to pan holding pie plate, and carefully remove from oven.
Spread meringue on top of custard, piling it high in center.
Put back in oven (in pan with water), and bake about 15 minutes, or until meringue is golden.
Remove and let cool, then chill.
Combine apples and water in shallow pan and cook briefly until they are just tender, not soft.
Arrange in 8-inch or 9-inch pie plate.
Sprinkle with mixture of remaining fruit filling ingredients.
Spread bread slices on top of apples, if desired.
Preheat oven to 300° F.
To make custard: Combine scalded milk, egg yolks and remaining custard ingredients.
Pour over bread in pie plate.
Set pie plate in a pan of hot water.
Bake in preheated oven for 35-40 minutes.
Meanwhile prepare meringue topping: Beat egg whites, cream of tartar, sweetener and salt until mixture stands in stiff, glossy peaks.
When custard is firm on the outer edges, add a little cold water to pan holding pie plate, and carefully remove from oven.
Spread meringue on top of custard, piling it high in center.
Put back in oven (in pan with water), and bake about 15 minutes, or until meringue is golden.
Remove and let cool, then chill.
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