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Categories:
pie shell apples raisins sugar butter flour egg yolks lemon zest egg whites cream of tartar vanilla sugar
Viewed: 32 - Published at: 2 years agoIngredients
- 1 each pie shell (9 inch) nine inch
- 6 cups apples tart, pared, cored
- 1/2 cup raisins, seedless
- 1 cup sugar
- 1 tablespoon butter
- 2 tablespoons flour, all-purpose
- 2 each egg yolks well beaten
- 1 x lemon zest
- 3 each egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 6 tablespoons sugar
Method
- Cook apples and raisins with 3/4 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 350F (180C) or until meringue is golden.
