Chinese Latticed Apple Pie with Ginger-Walnut Meringue
Submitted by: p.a.harmon
This unusual lattice-crust pie has Chinese five-spice powder instead of the usual spices, plus honey & marmalade, and a meringue topper, too.
Ingredients
- Pie:
- 1 - 15-oz Box Refrigerated Pie Crust
- 6 cups Cortland or Other Cooking Apples, peeled, cored and sliced
- 1 tsp Chinese Five-Spice Seasoning
- 1/3 cup Orange Marmalade
- 1/3 cup Honey
- 1 Tbsp Flour
- 1 Tbsp Lemon Juice
- 1 Tbsp Butter
- Meringue Topping:
- 1/2 cups Walnuts, finely chopped
- 1 tsp Ground Ginger
- 3 Egg Whites
- 1/4 tsp Cream of Tartar
- 6 Tbsp Granulated Sugar
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Method
For Pie: Heat oven to 425 degrees F. Prepare first pie crust according to package directions for a two-crust pie, using a 9-inch pie plate or pan. In a large bowl, mix together sliced apples, five-spice seasoning, orange marmalade, honey, flour and lemon juice. Place apple mixture in pastry-lined pan. Dot with butter. To make lattice top, cut second crust into 1/2-inch strips. Arrange strips in lattice design over apple mixture. Bake in 425 degree oven about 50 minutes, or until filling is bubbly, covering edges with foil the last 10-15 minutes to prevent overbrowning, if necessary. Reduce oven temperature to 400 degrees F. Cool pie 20 minutes before preparing meringue. For Meringue: In a small bowl, mix together walnuts and ginger; set aside. In a mixing bowl with electric mixer, beat egg whites with cream of tartar until frothy. Gradually beat in sugar. Continue beating to stiff and glossy peaks. Fold in walnut-ginger mixture. Spread over top of pie, swirling or pulling up points for a decorative top. Bake at 400 degrees about 10 minutes or until delicately browned. Cool, then refrigerate for several hours before serving.
Notes: This is an interesting twist on apple pie incorporating Chinese flavors. This would be an ideal dessert for an Asian meal.
Number of Servings: 8
Submitted by: p.a.harmon ( See all of p.a.harmon Recipes )
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