Recipe From The New Orleans Menu Daily

From A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris

Apple Meringue Pie

You see lemon meringue pie and chocolate meringue pie all the time, but I'll bet you never had this. It grew out of my mother's bread pudding recipe, which she made with meringue on top instead of a sauce. I thought that went so well with the cinnamon that there might be other possibilities. I was also looking for something to do with the bottle of Drambuie I've had for years. (You might try this with other leftover liqueurs.) This is what resulted.

1 lb. tart green apples, peeled and cored, thickly sliced
2 Tbs. honey
3 eggs, separated
3 Tbs. Drambuie (or any other assertively-flavored liqueur)
1/2 tsp. cinnamon
1/8 tsp. cream of tartar
2 Tbs. sugar
1 eight-inch baked pie shell

1. Cook apples with honey and 1 Tbs. water in a covered saucepan over medium-low heat until they're soft but still hold their shape.

2. In a bowl, beat egg yolks with Drambuie and cinnamon. Add a few hot apple slices to the mixture, stirring it around a bit. Then add the entire mixture to the remaining apples in the pan. Cook one or two minutes over medium-low heat until it thickens. Do not let it curdle. Cool.

3. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff.

4. Place cooled apples in pie shell. Cover completely with meringue. Bake in a preheated 450-degree oven until meringue browns (only a minute or two). Serve warm.

Serves six.

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