The next, but not the last apple recipe was to take those tart apples and make apple meringue pie. I did not bother to try to find an actual recipe for this, but instead looked for lemon meringue pie recipe. The one I used as a reference was from Allrecipes.com. I wanted it to be mostly like lemon meringue pie in that I did not want to have pieces of apple. Looking it up now, I saw a recipe for apple meringue pie with apple pieces, which is odd because it will clash with the soft meringue topping. Therefore I wanted to make a smooth apple filling for the inside.
I still wanted to get the acidity to the pie filling, so I ended up adding lime. The acidity from the apples tends to diminish as it cooks, so the added lime helped with that. The tough part was getting the apples fine enough so that the mix would not be grainy. To liquefy the mix, I put the chopped apples in the food processor for a good 5-10 minutes. Since they were still raw at this point, the cooking process would also smooth it out. It worked out quite well.