Change it Up!

I am a dessert freak! I wish I didn’t have the sweet tooth that I do but alas it is a battle I lost long ago.

Because I love desserts so much, I am always looking for ways to change up, old school desserts. Since we are approaching Thanksgiving, I was looking at how I can change up the desserts that my family will eat.  I love Pecan Pie and Sweet Potato Pie. I have one daughter that is allergic to nuts and generally my family doesn’t like the pumpkin pie genre. And they don’t love “hot fruit”. For them to eat an apple pie, it has to be extraordinary.

Once I made an apple pie and tucked dollops of peanut butter in between the apples. You can do that one easy with your favorite apple pie recipe. Today’s change up is an Apple Meringue Pie!

I made a classic apple pie. I wanted it to be pretty quick and easy, co I used a store bought pie crust. If you want to make your own that’s fine. I love a good butter pie crust. If you are looking for a recipe, go to my peach pie recipe. There is a great one there.

Once you decide on the dough, the apple pie recipe is fairly simple. Make your slice medium thickness. Too thick and they may not cook evenly, too thin and they may get mushy.

Then I made a classic Swiss meringue. Swiss meringue is one of this dishes that is really impressive and is super easy to make. It just takes bit of patience. I really hope you enjoy this recipe. As always send me your comments and pics and be sure to follow me on Instagram @whiskinthesouthern

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Apple Meringue Pie

new way to elevate apple pie. Add a Swiss meringue. Once you know how to make a great Swiss meringue you will want to add it to all your desserts!
Course: Endings
Cuisine: American
Keyword: Apple, Desserts, Meringue, Pie


Apple Pie FIlling

  • 10 cups Apples, mixed varieties, cored, peeld and sliced thin
  • 1/2 cup Granulated White Sugar
  • 1/2 tsp. Kosher Salt
  • 1 tsp. Ground Cinnamon
  • 2 Grates Fresh Nutmeg, or 1/2 tsp. ground
  • 1/2 tsp. Ground Allspice
  • 1 Tbs. Apple Cider Vinegar
  • 1/4 cup All-Purpose Flour

Swiss Meringue

  • 4 Lg. Egg Whites
  • 1 cup Granulated White Sugar
  • Pinch Kosher Salt
  • 2 tsp. Pure Vanilla Extract


Pie Filling

  • Preheat oven to 375°
    If using a frozen pie shell, remove from freezer, to thaw. If using homemade, make and refrigerate for an hour whle making filling. Ten take out to rest.
  • In a small bowl, whisk together sugar, salt, cinnamon, nutmeg, allspice and flour. Set aside.
    In large bowl, toss apples with apple cider vinegar.
    Sprinkle spice/flour mixture over top of apples and toss to coat, evenly.
  • Arrange Apples in pie dish, fitted with prepared dough, evenly.
    Bake at 375° for 25-35 minutes. You want the apples to hold their shape but be soft enough to pierce, easily, with a fork.

Swiss Meringue

  • In a heat proof bowl combine egg whites, sugar and kosher salt.
    Place bowl over a suacepan with simmering water. Make sure the bowl is not touching the water and that the water is just simmering, not boiling.
    Whisk until sugar is fully dissolved and is just warm to the touch. If you rub the mixture between your fingers there should be no grit.
  • Pour all egg mixture into the bowl of a stand mixer, fitted with whisk attachment.
    Whisk at low-medium speed until foamy and starting to cool off.
    Add vanilla and increase speed.
  • Whisk on high speed until stiff peaks form.
    Pile onto apple pie and smooth out.
    With a kitchen torch, lightly caramelize the top to a nice golden brown.
    Serve warm or at room temperature.
    If you don't hae a kitchen torch, you can place the wole pie under the broiler. Just be sure to watch it. Sugar burns very quickly!


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