#2 – Apple meringue pie

This time, I tried my grandma’s Apple Meringue Pie—a quick and easy sheet pan dessert that’s meant to feed a crowd. The combination of a simple pie base, baked apples, and fluffy meringue sounded like a winner, but after testing it, I realized this recipe needs some adjustments.

The Recipe & A Few Adjustments

Grandma’s version is simple, but after baking, I found that the pie base was a bit too thick compared to the apple layer. Next time, I’ll roll it thinner and use at least three times more apples to get a better fruit-to-crust ratio. I also found the pie a little too sweet, so using more tart apples might help balance it out.

Another challenge was the meringue—it wept after baking. To prevent this, I’ll experiment with adding a bit of cornstarch and baking it at a lower temperature for longer. These small tweaks should help bring out the best in this classic recipe.

Serving Suggestions

This pie is delicious on its own, but I imagine it would pair wonderfully with a dusting of cinnamon. Since it’s baked in a sheet pan, it’s great for serving a crowd—perfect for gatherings or afternoon coffee breaks.

Final Thoughts

Baking this pie was another step in working through my grandma’s recipe book, and while it needs some refinements, it’s a nostalgic and promising bake. I’m excited to try it again with these modifications and see how it turns out!

If you give this recipe a try, I’d love to hear your thoughts—especially if you have any tips for improving meringue!