Apple pie with meringue

Ingredients:

Cake

• 110 g chilled salted butter
• 1 cup flour + extra for work
• 1 tbsp. sugar
• 1/4 cup ice water

Filling

• 450 g Mackintosh apples, peeled and cut into chunks
• 450 g Fuji apples, peeled and cut into pieces
• 450 g Granny Smith apples, peeled and cut into pieces
• 0.5 cups of sugar
• Grated zest and juice of half a lemon
• 1 tsp apple pie seasoning
• 1/4 cup flour + extra for work
• 2 tablespoons salted butter, cut into small pieces

Meringue

• Whites of 4 large eggs, room temperature
• 1/4 tsp cream of tartar
• 1/3 cup sugar

Preparation:

1. Dough:

   
   Grate the butter onto a sheet of waxed paper using a coarse grater and freeze until very firm, at least 20 minutes. In a medium bowl, combine the flour and sugar, then fold in the frozen butter with a fork. Stir in the ice water and knead the dough until it forms a loose ball. Turn it out onto a floured surface and roll it out with a rolling pin into a disk. Fold it in half from left to right, then from top to bottom. Roll it out into a 12-inch (30 cm) circle, dusting it with flour as needed. Transfer the dough to a 9-inch (22 cm) pie pan and gently press it into the pan. Crimp the edges, creating a high rim to prevent the apple juices from leaking. Refrigerate for at least 2 hours or up to 1 day, until the dough is well-set.

2. Prepare the filling:

   
   Position oven racks in the middle and lower thirds of the oven and place a foil-lined baking sheet on the bottom rack to catch any juices; preheat oven to 375°F (190°C). Combine the apples, sugar, lemon zest, juice, and pie spice in a large bowl. Dust with flour and toss to combine. Spoon the filling into the pie crust and press gently with your hands; arrange pats of butter on top. Cover with a circle of parchment paper and press firmly to adhere.
3. Bake the pie on the middle rack of the oven until the apples are soft and have released their juices and the crust is golden brown, about 1.5 hours. Let the pie rest while you prepare the meringue, but it should be hot when you decorate it. Leave the oven on.

4. Prepare the meringue:

   
   Using a mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form, 1-2 minutes. Increase the mixer speed to medium-high; gradually beat in the sugar, and beat the meringue until stiff peaks form, 4-5 minutes.
5. Spread the meringue over the entire surface of the hot pie filling, spreading it right down to the crust; use the back of a spoon to create swirls in the meringue. Bake until the topping is lightly browned in spots, 5-7 minutes (do not overbake). Transfer the pie to a wire rack and let it cool completely.