Best 7 Crustless Apple Pie With Lemon Meringue Topping Recipes

CRUSTLESS APPLE PIE

Steps:

• Preheat oven to 350.
• Butter pie tin.
• Put apples in pie tin.
• Cover with white sugar.
• Mix flour, brown sugar, butter and salt.
• Put this mixture over apples.
• Bake for 30 minute or until apples are tender and topping is brown.

APPLE MERINGUE PIE

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.

CRUSTLESS APPLE MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
• In a medium bowl, combine apples with lemon juice; use enough juice to cover all apple pieces. In a separate bowl, mix together flour,3/4 cup sugar and cinnamon. Divide flour mixture into four parts.
• Place 1/4 of apples onto the buttered baking pan, sprinkle some raisins and walnuts on top, then add 1/4 of the flour mixture. Repeat this step until all flour mixture is used. In a medium bowl, beat yolks with milk and pour evenly over apples. Bake in preheated oven for 35 minutes or until toothpick comes out clean.
• To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 3 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Put pie back in oven for a 6 or 7 minutes, or until meringue is slightly golden. Can be served warm or cold.

APPLE MERINGUE PIE

Steps:

• Make the crust: Grate the butter on the large holes of a box grater onto a sheet of wax paper and freeze until very hard, at least 20 minutes. Stir the flour and sugar in a medium bowl, then stir in the frozen butter with a fork. Stir in the ice water, then knead the dough into a shaggy ball. Turn out onto a floured surface and flatten into a disk with a rolling pin. Fold in half left to right and then top to bottom. Roll out into a 12-inch round, dusting with flour as needed. Transfer to a 9-inch pie plate and gently press into the pan. Crimp the edges, creating a tall rim to keep in all the apple juices. Refrigerate until firm, at least 2 hours and up to 1 day.
• Make the filling: Position racks in the middle and lower third of the oven and place a foil-lined baking sheet on the lower rack to catch any drips; preheat to 375 degrees F. Toss the apples, sugar, lemon zest and juice and pie spice in a large bowl. Sprinkle the flour on top and toss to combine. Spoon the filling into the pie shell and gently pack evenly with your hands; dot with the butter. Cover the top with a round of parchment paper and press to adhere.
• Bake the pie on the middle oven rack until the apples are tender and bubbling and the crust is browned, about 1 1/2 hours. Let stand while you make the meringue. (You want the pie to still be hot when you add the meringue.) Leave the oven on.
• Make the meringue: Whip the egg whites and cream of tartar with a mixer on medium speed until soft peaks are just forming, 1 to 2 minutes. Increase the speed to medium high; gradually beat in the sugar until the meringue is glossy and stiff peaks form, 4 to 5 minutes.
• Spread the meringue over the hot pie filling all the way to the crust; make swoops with the back of a spoon. Bake until the meringue is lightly browned in spots, 5 to 7 minutes (do not overbake). Transfer to a rack to cool completely.

CRUSTLESS FRENCH APPLE PIE

Steps:

• Coat a 10-in. pie plate with cooking spray. In a bowl, combine apples, cinnamon and nutmeg; place in pie plate. , In a bowl, beat the sugar, milk, baking mix and egg whites until smooth. Pour over apples. Combine topping ingredients in a bowl until crumbly. Sprinkle over pie. , Bake at 325° for 70-75 minutes or until a knife inserted in the center comes out clean. Cool.

DESPERATE HOUSEWIVES SECRET LEMON MERINGUE PIE

Steps:

• PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
• Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
• Cover the pan and allow to cook 10 minutes longer.
• Stir occasionally.
• Remove from heat.
• Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
• Stir this mixture back into the double boiler.
• Cook and stir over boiling water for 5-6 minutes.
• Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
• Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
• When cool, pour into the pie shell.
• MERINGUE: Preheat the oven to 350 degrees.
• Beat the egg whites with cream of tartar until they are stiff but not dry.
• Beat in the sugar slowly, followed by the vanilla.
• Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
• Bake for 10-15 minutes or until the meringue is delicately browned on top.
• Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!

CLASSIC LEMON MERINGUE PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
• Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
• Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
• Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
• Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.