Apple Custard Meringue Pie
|Firm baking apples||2 Medium, peeled, cored and cut into wedges|
|Boiling water||3 Tablespoon|
|Lemon extract||2 Drop|
|Bread slice||2 , cut horizontally to make 4 slices (A Day Old Bread)|
|Skim milk||1 Cup (16 tbs), scalded|
|Egg yolks||2 , beaten|
|Vanilla extract||1⁄4 Teaspoon|
|Imitation butter flavoring||1⁄4 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon (To Help Stabilize The Meringue)|
|Artificial sweetener||2 Teaspoon (To Equal 2 Teaspoons Sugar)|
Cut apples into quarters and cut each quarter into 4 wedges.
Combine apples and water in shallow pan and cook briefly until they are just tender, not soft.
Arrange in 8-inch or 9-inch pie plate.
Sprinkle with mixture of remaining fruit filling ingredients.
Spread bread slices on top of apples, if desired.
Preheat oven to 300Â° F.
To make custard: Combine scalded milk, egg yolks and remaining custard ingredients.
Pour over bread in pie plate.
Set pie plate in a pan of hot water.
Bake in preheated oven for 35-40 minutes.
Meanwhile prepare meringue topping: Beat egg whites, cream of tartar, sweetener and salt until mixture stands in stiff, glossy peaks.
When custard is firm on the outer edges, add a little cold water to pan holding pie plate, and carefully remove from oven.
Spread meringue on top of custard, piling it high in center.
Put back in oven (in pan with water), and bake about 15 minutes, or until meringue is golden.
Remove and let cool, then chill.