Meringue Apple Custard Pie

By luvmybuttonsnbows

Prep time: 45 minutes

MERINGUE: Beat 3 egg whites until foamy. Add ¼ tsp. cream of tartar and 1/8 tsp. salt. Beat until almost stiff. Gradually add 6 tbsp. brown sugar, packed, beating until stiff. Add ½ tsp. vanilla.

Ingredients

• 1 9-inch unbaked pie shell
• 2 tbsp. fine dry bread crumbs
• 3 medium tart apples, peeled, very thinly sliced (3 cups)
• 1/4 c. brown sugar, packed
• 1 tsp. each cinnamon and nutmeg
• 1 tbsp. butter or margarine
• Custard and Meringue

Preparation

Step 1

Prepare pie shell and flute edges. Sprinkle crumbs in bottom of crust. Mix apples, sugar and spices. Arrange in pie shell. Dot with butter. Cover with a double thickness of foil to prevent drying out. Bake at 450° for 10 min. Reduce heat to 350°. Bake 30 min. longer. Remove from oven. Pour hot custard over top of apples. Spread with meringue. Bake at 400° for 5 min. or until golden brown. Cool. CUSTARD: About 5 min. before pie is baked, mix in heavy saucepan ¼ c. sugar, 3 tbsp. cornstarch and 1/8 tsp. salt. Whisk in 3 egg yolks and 1½ cups milk. Cook over medium heat, stirring until smooth and thickened. Reduce heat. Cook slowly, stirring, for 5 min. Add 1 tsp. butter or margarine and 1 tsp. vanilla.