Apple Meringue Pie
- 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 you like)
- 1/2 tsp. cinnamon
- 1/8 tsp. cream of tartar
- 2 Tbs. sugar
- 1 eight-inch baked pie shell
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.
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.
Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff.
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.