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Apple Meringue Pie

A pie with baked apples topped with a sweet meringue crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Meringue Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the filling

  1. Cook the apples until soft, then pass them through a colander.

  2. Add sugar and flavor to taste, then fill the pie crust with the apple mixture.

  3. Bake the pie until done.

Make the meringue and finish

  1. In a bowl, beat the egg whites until stiff, then gradually add 3 tablespoons of sugar to make the meringue.

  2. Spread the meringue over the baked apple filling.

  3. Bake in a 400°F (200°C) oven until the meringue is set.

  4. Let it cool before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Apple + eggtop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tart and juicy apples
Provide the main filling body and a tart flavor that balances the sweetness.
Egg whites
Whipped into a foam that sets in the oven to form the meringue topping.
Sugar
Sweetens the apple filling and, whipped with the egg whites, stabilizes the meringue.

The step that matters

Beating the egg whites until stiff. Egg whites must be whipped to stiff peaks with sugar added gradually so the foam holds its shape and sets properly. Under-whipped or greasy whites will weep or collapse in the oven.

Swap the apple

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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