Stew and sweeten ripe, juicy apples, when you have pared and sliced
them. Mash smooth, and season with nutmeg. If you like the flavor, stew
some lemon-peel with the apple, and remove when cold. Fill your crust,
and bake until just done. Spread over the apple a thick méringue, made
by whipping to a stiff froth the whites of three eggs for each pie,
sweetening with a tablespoonful of powdered sugar for each egg. Flavor
this with rose-water or vanilla; beat until it will stand alone, and
cover the pie three-quarters of an inch thick. Set back in the oven
until the méringue is well “set.” Should it color too darkly, sift
powdered sugar over it when cold. Eat cold.
They are very fine.
Peach pies are even more delicious, made in this manner.