Caramel Apple Meringue Pie Recipes

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APPLE MERINGUE PIE



Apple Meringue Pie image

I received this recipe from my mother-in-law, and it's one of my husband's favorites. It's a nice variation on traditional apple pie.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

7 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup whole milk
2 large egg yolks, beaten
1 teaspoon grated lemon zest
Pastry for single-crust pie (9 inches)
1 tablespoon butter
MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In a large bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks and lemon zest until smooth. Pour over apples and toss to coat. , Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of pie plate and flute edges. Pour filling into crust; dot with butter. Cover edges loosely with foil. , Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°., In a bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 324 calories, Fat 10g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 142mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE MERINGUE PIE



Apple Meringue Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 9

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

Steps:

  • 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.

CHEF JOHN'S CARAMEL APPLE PIE



Chef John's Caramel Apple Pie image

To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.

Provided by Chef John

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

6 tablespoons unsalted butter
½ cup white sugar
½ cup brown sugar
¼ cup water
¼ teaspoon cinnamon
1 pinch salt
5 apples - peeled, cored and sliced
1 pastry for double-crust pie (see footnote for recipe link)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
  • Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
  • Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
  • Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
  • Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g

CARAMEL APPLE MERINGUE PIE



CARAMEL APPLE MERINGUE PIE image

Categories     Dessert     Bake     Thanksgiving     Wheat/Gluten-Free     Apple     Fall

Yield 8 slices

Number Of Ingredients 19

CRUST
1 bag Mama's Pie Crust Mix
3/4 cup butter, partially melted
1/3 cup shortening
1 egg white
6-8 tablespoons cold water
2 cups APPLE CURD (see my other recipe)
CARAMEL PUDDING
1 1/4 tablespoons cornstarch
1/8 teaspoon salt
1 cup plus 2 tablespoons half-n-half
2 egg yolks
1/4 cup butter, softened
1/2 cup brown sugar, packed
1 tablespoon light corn syrup (can use honey)
MERINGUE
4 egg whites, room temperature
1 pinch cream of tartar
2 tablespoons sugar

Steps:

  • Preheat oven to 350 degrees. Mix up pie crust according to package directions. Use half the dough for another project (or double the caramel pudding and make two pies). Prepare two sheets of waxed paper with cooking spray, roll out half the dough between the sheets of wax paper into a 12" circle. Peel off top sheet of wax paper, carefully lay the crust into a 9" pie pan. Slowly peel off the second sheet of wax paper. Gently nudge the crust into the edges of the pie pan, trim any excess, flute the edge as desired. Cracks or holes can be patched and pressed together without trouble. Bake crust for 15 minutes, or until barely golden. Remove and cool. To make the caramel pudding, place cornstarch and salt in a medium bowl. Gradually whisk in ¼ cup half-n-half, whisking until cornstarch is dissolved. Whisk in egg yolks. Set the rest of the half-n-half to warm on the stove, but do not boil. Mix butter, brown sugar and corn syrup in a small saucepan off the heat until the sugar is moistened. Put on low heat, and bring to a boil, stirring constantly. Simmer, without stirring, for 5 minutes. Add warm half-n-half, and whisk until caramel bits dissolve completely. Slowly whisk caramel mixture into yolk mixture, then return to the hot pan. Whisk until pudding thickens and boils, about 2 min. Remove from heat, whisk in vanilla. Preheat oven to 375 degrees. Spread two cups of apple curd over crust. Pour the pudding over the curd. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Spread meringue over filling, taking care to seal it to the pie crust. Swirl decoratively. Bake for 10 to 12 minutes, until meringue is golden. Cool completely, and chill until cold. Keep chilled.

TOFFEE MERINGUE PIE



Toffee meringue pie image

If you've only thought of meringue pie as the lemon kind, then think again. This version with toffee is spectacular

Provided by Gregg Wallace

Categories     Dessert

Time 2h

Number Of Ingredients 10

400g plain flour , plus extra for rolling
200g cold butter , cut into small pieces
1 egg white , for brushing
85g butter
175g light muscovado sugar
300ml milk
3 tbsp cornflour
4 egg yolks
4 egg whites
200g caster sugar

Steps:

  • For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.
  • For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you've only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee - it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan - it must be hot when topped with the meringue.
  • For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.

Nutrition Facts : Calories 529 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

CARAMEL PIE WITH MERINGUE TOPPING



Caramel Pie With Meringue Topping image

A southern favorite from You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time, Patsy Caldwell and Amy Lyles Wilson.

Provided by gailanng

Categories     Pie

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups sugar, divided
1/2 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
4 large egg yolks, beaten (save the whites for meringue)
2 tablespoons butter
1 (9 inch) pie crusts, baked
4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • To make the caramel pie:.
  • Preheat the oven to 350 degrees. Caramelize 1 cup of sugar by placing it in a medium iron skillet (or heavy bottomed skillet) over medium heat. Begin stirring with a wooden spoon. The sugar will come together in pieces the size of almonds. Continue to stir until the sugar becomes like syrup and is the color of caramel. Take your time with this step; don't rush it. While the sugar is heating up, put the remaining 1 cup of sugar, flour and salt in a large saucepan. Mix well, and gradually add the milk. Add the beaten eggs. Cook over low to medium heat until hot, stirring constantly.
  • Add the caramelized sugar to the milk, stirring quickly. Cook until thick, continuing to stir. Add the butter, and pour into the pie shell. Top with the meringue and bake for 8 to 10 minutes.
  • To make the Meringue Topping: Beat the egg whites and cream of tartar in the bowl of an electric mixer until soft peaks form. Gradually add the sugar, and continue beating until stiff. Spread the meringue on top of the pie and bake.

CARAMEL APPLE PIE



Caramel Apple Pie image

Pouring the caramel over the top of this pie gives it a sweet, crunchy glaze. I have always wanted to make it with a full top crust but everyone always requests the lattice top! Prep time includes preparing the apple slices. Feel free to use refrigerated pie crusts. NOTE: I used a full top crust (see pictures) and it is still delicious and easy, just not very pretty. It would be prettier without using the caramel as a glaze on the top, simply mix it all in with the apple slices.

Provided by MommyMakes

Categories     Pie

Time 1h15m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 12

2 (9 inch) prepared pie crusts
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1 cup white sugar
1 cup packed brown sugar
8 granny smith apples
1 teaspoon cinnamon
1 tablespoon vanilla
1 teaspoon allspice
1/2 teaspoon nutmeg
lemon juice

Steps:

  • Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed.
  • Preheat Oven to 425°F.
  • Melt the butter in a sauce pan.
  • Stir in flour to make a paste.
  • Add water, vanilla, sugars and spices and bring mixture to a boil.
  • Reduce temperature and simmer, stirring constantly.
  • Remove from heat and pour approximately 3/4 of caramel mixture over apples and toss to coat.
  • Place bottom crust in a deep dish pie pan.
  • Fill with apple slices (there will be a lot, create a mound).
  • Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust.
  • Place on a cookie sheet (for runoff) and bake for 15 minutes.
  • Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft.

Nutrition Facts : Calories 618.5, Fat 26.8, SaturatedFat 11.1, Cholesterol 30.5, Sodium 248.1, Carbohydrate 94.2, Fiber 5.3, Sugar 66.1, Protein 3.6

CARAMEL MERINGUE PIE



Caramel Meringue Pie image

This is one of those desserts that is likely to kill you, and is well worth it! Totally comfort food, something your mother would only let you have one small piece of, but as an adult you can inhale the entire pie!

Provided by Mirj2338

Categories     Pie

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar, divided
1 1/2 cups evaporated milk, scalded
3 tablespoons flour
3 eggs, separated
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla extract
salt
9 inches pie shells, baked
1/4 cup sugar
2 tablespoons sugar

Steps:

  • Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet and place over medium heat.
  • Caramelize sugar by constantly stirring with a wooden spoon.
  • Remove sugar from heat, gradually add the milk, stirring constantly.
  • Combine 3/4 cup sugar and flour.
  • Add to caramelized sugar mixture.
  • Beat egg yolks.
  • Gradually stir about one-fourth of hot mixture into the yolks, add to remaining hot mixture, stirring constantly.
  • Return to low heat, cook, stirring constantly, until smooth and thickened.
  • Add butter, vanilla, and pinch of salt, stirring well.
  • Spoon custard into pie crust, and set aside.
  • Add a pinch of salt to egg whites, and beat (at room temperature) until foamy.
  • Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Spread meringue over custard, sealing to edges.
  • Bake at 425°F for 10 minutes or until meringue is golden brown.
  • Cool pie completely before serving.

SALTED CARAMEL APPLE PIE



Salted Caramel Apple Pie image

This pie has everything you'd want out of an apple pie. The buttery, flaky crust, spiced apple filling, and sweet, salty caramel sauce are a perfect combination of flavors and textures in every bite. Serve a la mode with a side of vanilla bean ice cream.

Provided by John Somerall

Time 5h25m

Yield 12

Number Of Ingredients 19

2 ⅓ cups all-purpose flour
2 ¼ teaspoons kosher salt
1 ½ cups cold unsalted butter, cut into 1/2-inch cubes
½ cup ice cold water, divided
1 cup white sugar
6 tablespoons salted butter, cut into 1/2-inch pieces, at room temperature
½ cup heavy cream, at room temperature
1 ½ teaspoons sea salt
10 medium Granny Smith apples - peeled, cored, and sliced
½ cup white sugar
¼ cup all-purpose flour
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
¼ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 large egg, beaten
1 tablespoon turbinado sugar

Steps:

  • Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
  • Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.
  • While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
  • Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
  • Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
  • Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.
  • Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.
  • Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
  • Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
  • Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.
  • Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 64.4 g, Cholesterol 105.4 mg, Fat 33.2 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 20.7 g, Sodium 676.4 mg, Sugar 39.8 g

APPLE MERINGUE PIE



Apple Meringue Pie image

This is for apple pie lovers! This turns out so high and beautiful! A change from the standard apple pie recipes. Lots of apples! It really is delicious! This is from Taste of Home.

Provided by FLUFFSTER

Categories     Pie

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

7 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup milk
2 egg yolks, beaten
1 teaspoon grated lemon peel
pastry for single-crust pie (9 inches)
1 tablespoon butter
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In a large bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks and lemon peel until smooth. Pour over apples and toss to coat.
  • Line a 9-in. pie plate with pastry; trim to 1/2 inches beyond edge of pie plate and flute edges.
  • Pour filling into crust; dot with butter. Cover edges loosely with foil.
  • Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°F
  • In a bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.
  • Spread evenly over hot filling, sealing edges to crust.
  • Bake for 15 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 272.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 69.9, Sodium 51.8, Carbohydrate 58.4, Fiber 3.6, Sugar 50.2, Protein 3.7

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