Apple Meringue Pie

7 C thinly sliced peeled tart apples
2 T lemon juice
2/3 C Sugar
2 T Flour
1/3 C milk
2 egg yolks, beaten
1 tsp grated lemon peel
Pastry for single~crust pie (9~inch)
1 T butter margarine cubed

Meringue:
Egg whites
tsp cream of tartar
6 T sugar


In a large bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks and lemon peel until smooth. Pour over apples and toss to coat. Line a 9-in pie pan with pastry; trim to inch beyond edge of pan & flute edges. Pour filling into crust; dot w/butter. Cover edges loosely with foil. Bake at 400 for 20minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Remove pie from oven. Reduce heat to 350. In a mixing bowl, beat the egg whites n cram of tartar on medium speed until foamy. Gradually beat in sugar, 1 T at a time, on high just until stiff peaks form n sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake for 15~min's or until golden brown. Cool on rack. Store in refrigerator.