Apple Meringue Pie was a special treat when I was growing up.  It’s a sweeter version of a standard apple pie, so might be best for young families, but it looks incredible and is great for celebrating the English apple season.

Recipe for apple meringue pie:


For the Pie Crust:

  • 250g all-purpose flour
  • 125g unsalted butter, cold and diced
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 60-80ml ice water

For the Apple Filling:

  • 600g apples (about 3 large bramley apples), peeled, cored, and thinly sliced
  • 100g granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons lemon juice
  • 15g cornstarch

For the Meringue Topping:

  • 4 large egg whites
  • 200g granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


1. Prepare the Pie Crust:

a. In a large mixing bowl, combine the flour, salt, and sugar.

b. Add the cold, diced butter to the flour mixture.

c. Use a pastry cutter or your fingers (cold hands) to work the butter into the flour until it resembles coarse crumbs.

d. Slowly add the ice water, a little at a time, and mix until the dough comes together. You may not need to use all of the water.

e. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

Preheat your oven to 180°C (350°F).

3. Roll Out the Pie Crust:

a. On a floured surface, roll out the chilled pie crust to fit a 9-inch (23 cm) pie dish.

b. Carefully transfer the pie crust to the pie dish and trim any excess dough.

4. Prepare the Apple Filling:

a. In a large bowl, combine the sliced apples, granulated sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Mix well to coat the apples evenly.

5. Assemble the Pie:

a. Pour the apple filling into the prepared pie crust.

6. Make the Meringue Topping:

a. In a clean, dry mixing bowl, beat the egg whites until they become foamy.

b. Add the cream of tartar and continue to beat until soft peaks form.

c. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.

d. Mix in the vanilla extract.

7. Top the Pie with Meringue:

a. Spoon the meringue over the apple filling in the pie crust, making sure to spread it to the edges to seal the pie.

8. Bake the Pie:

a. Place the pie in the preheated oven and bake for about 15-20 minutes or until the meringue is golden brown.

9. Cool and Serve:

a. Allow the pie to cool completely on a wire rack before serving.