---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple Meringue Tart
  Categories: Pies, Low-cal
       Yield: 10 Servings
  
     1/2 c  Sugar
     1/4 c  Water
       3    Apples, (about 1 lb.)
       1    Deep-dish 9 pie shell
            -prebaked
       3    Egg whites; at room temp
         pn Cream of tartar
       1 ts Vanilla
     1/2 oz Almonds; freshly ground
            -(about 2 1/2 tbsp.)
  
   Pour the sugar and water into a wide pot or skillet, put on medium heat,
   cover, and bring to a simmer. Meanwhile, peel the apples, cut into eighths
   lengthwise, and core. Add the apples to the boiling syrup, re-cover, and
   cook until the fruit is soft but not mushy, about 5 to 7 minutes. Once or
   twice during the cooking, carefully turn the apples, using two wooden
   spoons to prevent breaking them. With a slotted spoon, lift the cooked
   apples onto paper towels; let them drain thoroughly. If the pot is too
   large to pour from easily later on, transfer the syrup to a smaller pot.
   When the apples have cooled, arrange them in the bottom of the prebaked pie
   shell.
   
   Preheat the oven to 325.
   
   Place the reserved syrup on medium heat and bring to the boiling point
   while beating the egg whites sprinkled with cream of tartar. When the
   whites are quite firm and the syrup has boiled for about 5 minutes, pour
   the syrup has boiled for about 5 minutes, pour the syrup over the beaten
   whites while continuing to beat at medium speed. Then add the vanilla and
   beat at high speed until the meringue is completely cool. Carefully fold in
   the ground almonds.
   
   Spoon the beaten whites over the apples and use a rubber spatula to smooth
   them into a topping that reaches all the way to the crust rim. If desired,
   slash through the meringue in a few places to allow the apples to show
   through. Place in the oven for 15 to 20 minutes, or until the meringue is a
   nice golden color. Remove and cool.
   
   {151 calories per serving}
   
   SOURCE: Woman’s Day Low-Calorie Dessert Cookbook (pg. 143-144)
  
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