I had made a apple meringue pie previously, but there were a few small things that I wanted to improve upon. Tinkering is generally an iterative process, so here is the new and slightly improved version.
Here were the issues that I had with the original recipe:
First off, I put food colouring last time, but that was completely unnecessary, so this time I omitted it and got almost the same colour, so there was no point really.
Secondly, even with a long time in the food processor, the texture was still slightly grainy last time. As most of you probably suspected, if you cook all the apples first, and then purée them you then get a perfectly smooth texture, which was nicer than the first time.
Thirdly, I only had one lime left in the fridge, but I found this was not acidic enough. I put a splash of balsamic vinegar in it (though I am not sure that really had an effect), but I also had some citric acid. 1/2 tsp of citric acid increased the acidity to the desired level, about the equivalent of another lime.
Recipe – Apple-lime filling
- 3 apples (chopped)
- 1 cup water
- 1 tsp balsamic vinegar
- 1 c sugar (1/2 cup white, 1/2 cup brown)
- 1 lime
- 1/2 tsp citric acid
- 3 tbsp corn starch
- 2 tbsp flour
- 4 yolks
- 3 egg whites
- 4 tbsp icing sugar
Mix apples, water, vinegar, sugar, lime, citric acid in a medium sauce pan and bring to a boil. Cook until apples are soft and fall apart. Homogenize with an emulsion blender or food processor. Add corn starch, flour. Slowly add the yolks by first adding some of the hot mix to them, then transferring it to the rest. Return to heat and cook until it starts to thicken, mixing constantly. Transfer to pie shell.
Take the egg whites and whisk at high speed until soft peaks. Add the sugar, and continue to whisk at high speed until stiff peaks and a smooth consistency and appearance. Spoon the meringue mixture on top and shape it as you like. This time I gave it a few points. Put it in the oven at 350 F for about 10 minutes, until it reaches the desired colour.