| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 35 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 round refrigerated pie dough (half of a 14-ounce package)
- 1/4 cup sliced blanched almonds
- 6 McIntosh or Braeburn apples, peeled and chopped
- 11 tablespoons sugar
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 3 large egg whites, at room temperature
- Pinch of salt
Instructions
- Preheat the oven to 425 degrees F. Line a 9-inch pie plate with the dough; crimp the edges. Pierce the bottom all over with a fork, then refrigerate 15 minutes. Line the crust with foil and fill with pie weights or dried beans. Place on a baking sheet and bake until set, about 7 minutes. Remove the foil and weights; continue baking until golden, about 6 more minutes. Transfer to a rack to cool.
- Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes. Combine the apples, 5 tablespoons sugar, the butter, lemon juice and vanilla in a saucepan; cover and cook over medium heat until the apples are tender, about 12 minutes. Uncover and cook, mashing and stirring with a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes. Transfer the apples to the pie crust and sprinkle with the toasted almonds.
- Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes. Gradually add the remaining 6 tablespoons sugar and beat until stiff, 2 to 3 more minutes. Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe around the edge of the pie, then pipe in a lattice pattern. Bake until the meringue is golden, 15 to 20 minutes. Let cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 240 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 32 g |
| Protein | 3 g |
| Cholesterol | 15 mg |
| Sodium | 57 mg |
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