Apple Meringue Pie

I was at Claire's [number 28] for lunch on Sunday and she made an apple meringue pie for dessert.  She had slices of apples at the bottom of a large glass bowl with meringue on the top and she baked this at 135 C fan oven for an hour and then turned off the fan and baked for another hour and allowed the apple meringue pie to cool.  She added no sugar to the apples and the sweetness of the meringue was dissipated into the apples and the whole dessert tasted just wonderful.

Dr Marie has lots of egg whites in her freezer, leftovers from the Ceylon Christmas cakes which she has made over the years.  In the last few occasions, when we had made Pavlova, people did not eat the dessert because it was too sweet and full of cream. I think Claire's apple meringue pie would be a good way to use up the egg whites in Auntie Marie's freezer. 

Coincidentally, I have an agape [a shared meal] tonight with my community, and I will make this apple meringue pie.

Apple Meringue Pie

Ingredients 

1. 4 large cooking apples - I used Bramley apples - around 750 grams - peeled, cored and sliced
2. 200 ml egg whites - I used Auntie Marie's 2012 frozen egg whites from six large eggs. 
3. ¼ tsp cream of tartar and if you are unable to buy cream of tartar then use 1 tsp of salt instead
4. 9 ozs or 260 grams [> 1¼ cups] caster sugar also known as superfine sugar in the States
5. 1 tsp cornflour, also known as cornstarch
6. 1 tsp white vinegar

• Lay the sliced apples on the bottom of a tall oven proof glass dish about 10 by 8.5 inches.
• Whisk the egg whites with the cream of tartar or salt until foamy and then add the sugar one tablespoon at a time.
• When all the sugar has been added and the meringue is stiff, then add the cornflour and vinegar and continue to whisk until all the ingredients are incorporated.
• Pipe the meringue on top of the sliced apples and bake in a preheated 135 C fan oven.
• After 18 minutes, turn off the fan and continue baking for about 2 hours at 130 C or until you can see the apples are cooked through the glass container.

I can see the slices of apple are cooked through the glass container

 Evaluation: I served this dessert to some 20 brothers and sisters of my community with unsweetened whipped double cream [300 ml].  They all loved it. The dessert was not too sweet and has a very light texture. A total success, thanks be to God and to Claire from number 28 TTC. 

There is no need for any further alteration to this excellent recipe.