Lithuanian Apples in Meringue

Debbie R.'s Note:

This is from the "Art of Lithuanian Cooking". It's excellent and surely has to be less caloric than apple pie. I don't know if the meringue is suppose to be spread over the whole or used to "cap" the apples, leaving them whole. I chose to quarter my apples and apply the meringue as a solid layer. Granny Smith apples worked great. No additional sugar beyond that in the meringue in necessary. .

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 8 medium apples , peeled and cored
• 6 egg whites
• ½ cup sugar
• ¼ teaspoon cinnamon

Directions:

1. Steam the apples in a little water until they are soft, but not mushy.Drain them; place in a greased casserole dish.
2. Beat egg whites, slowly adding sugar and cinnamon to taste. They should form stiff peaks, but not look dry. Arrange mixture on top of the apples.
3. Bake at 325 for 20 - 25 minutes or until the meringue gains a little color. Serve warm.