Title: Apple Meringue
Categories: Penn Fruit
Yield: 1 Servings
| 2 | c | Apple, stewed, hot |
| 3 | | Egg, separated |
| 1/2 | ts | Nutmeg |
| 1 | tb | Lemon juice |
| 1 | ts | Vanilla |
| 1/4 | c | Sugar |
| 2 | tb | Butter |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Powdered sugar |
Combine the stewed apples, sugar, butter, lemon juice and spices and mix
well. Beat the egg yolks and add to the apple mixture and beat until light.
Pour into a buttered baking dish and bake at 400-F about 15 minutes. Remove
from oven and cover with a meringue made by beating the egg whites stiff,
adding to them the powdered sugar and vanilla after partially beaten.
Return to oven and bake at 325-F to brown the meringue. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.