Apple Pie With Meringue Topping (Pareve)

Apple pie with meringue topping

The Spruce Eats / Teena Agnel

  • Total: 75 mins
  • Prep: 30 mins
  • Cook: 45 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
394 Calories
16g Fat
57g Carbs
8g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 394
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 17%
Cholesterol 113mg 38%
Sodium 450mg 20%
Total Carbohydrate 57g 21%
Dietary Fiber 2g 6%
Protein 8g
Calcium 66mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to seasonal fall desserts, apple pie is certainly a classic. This one gets dressed up with a lofty meringue topping, which makes it perfect for fall holidays such as Rosh Hashanah or Thanksgiving. It's also dairy free, which is a boon if you're serving a kosher meat meal, or if you're feeding a crowd and need to cater to food sensitivities or allergies.

Ingredients

  • For the Crust:
  • 6 ounces (1 1/2 sticks) pareve margarine (room temperature, preferably non-hydrogenated)
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • Optional: 1 to 3 tablespoons water (ice cold)
  • For the Apple Filling:
  • 1 tablespoon margarine (preferably non-hydrogenated)
  • 7 medium Granny Smith apples (peeled and sliced thinly)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • For the Meringue Topping:
  • 3 large egg whites
  • 1/2 cup sugar

Steps to Make It

Note: while there are multiple steps to this recipe, this apple pie with meringue topping is broken down into workable categories to help you better plan for preparation and baking.

Make the Crust

  1. Gather the ingredients. Preheat the oven to 350 F/180 C.

    Ingredients for crust
    The Spruce Eats / Teena Agnel
  2. Grease a 9-inch pie plate, or spray with non-stick spray.

    Grease pie plate
    The Spruce Eats / Teena Agnel
  3. Separate the eggs and set aside. 

    Separate eggs
    The Spruce Eats / Teena Agnel

    Tip

    • Allow the whites to stand at room temperature for about 30 minutes as you prepare the crust and apple filling. You'll have an easier time whipping the whites if they're not refrigerator-cold, and your meringue will be more voluminous. 
  4. In a large bowl, whisk together the flour, sugar, and baking powder.

    Whisk in flour and baking powder
    The Spruce Eats / Teena Agnel
  5. In another large bowl using electric beaters or in a stand mixer fitted with a with a paddle attachment, cream together the margarine, egg yolks, and vanilla until fluffy.

    Beat margarine and egg yolks
    The Spruce Eats / Teena Agnel
  6. Add the flour mixture and continue beating until the dough begins to pull together. If necessary, add water, 1 tablespoon at a time, until the dough pulls into a ball.  

    Add flour mixture
    The Spruce Eats / Teena Agnel
  7. Shape the dough into a disk. 

    Shape dough
    The Spruce Eats / Teena Agnel
  8. With a floured rolling pin, roll out the dough on a lightly floured surface. Transfer the dough to the pie plate, pressing gently into the bottom and up the sides of the pan. 

    Roll out dough
    The Spruce Eats / Teena Agnel
  9. Prick the bottom of the crust with all over with a fork.

    Prick bottom of crust
    The Spruce Eats / Teena Agnel
  10. Bake in the preheated oven for about 20 minutes, until the crust is golden. Remove the crust from the oven and set aside, but leave the oven on. 

    Bake crust
    The Spruce Eats / Teena Agnel

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling
    The Spruce Eats / Teena Agnel
  2. In a medium saucepan, melt the tablespoon of margarine. Add the apples, sugar, and cinnamon, stirring to coat. Cover and cook over medium heat until the apples are softened, but not mushy.

    Cinnamon and sugar on apples
    The Spruce Eats / Teena Agnel
  3. Using a slotted spoon, transfer the apples into the baked pie crust, discarding any juices left in the pan. 

    Transfer apples
    The Spruce Eats / Teena Agnel

Make the Meringue

  1. Gather the ingredients.

    Ingredients for meringue
    The Spruce Eats / Teena Agnel
  2. In a large, clean, dry bowl, use electric beaters or a stand mixer fitted with a whisk attachment to beat the egg whites until soft peaks form. Rub a tiny bit of the meringue between your fingers. If you feel sugar, keep beating.

    Beat
    The Spruce Eats / Teena Agnel
  3. Gently spread the meringue over the apple filling, extending it over the pie crust edges to seal in the filing. 

    Gently spread meringue
    The Spruce Eats / Teena Agnel
  4. Return the pie to the oven and bake for about 20 to 30 minutes, until the meringue is golden.

    Return the pie to the oven
    The Spruce Eats / Teena Agnel
  5. Cool on a wire rack.

    Cool on a wire rack
    The Spruce Eats / Teena Agnel
  6. Serve and enjoy!

    Serve
    The Spruce Eats / Teena Agnel

Tips

  • Need a time saver? Use a ready-made pie crust instead of making your own.
  • No need your dessert to be dairy-free? Swap the margarine for unsalted butter. 
  • Store any leftover pie in the refrigerator.