Irish Apple Amber Pie

Celebrate this Saint Patrick's Day with this authentic Irish Apple Amber Pie! Unlike an American apple pie, this pie has more of an apple sauce filling and is topped with an airy meringue.

Combine apples and water in a medium saucepan over medium heat. Cook until the apples are tender, about 10 minutes.

Remove pan from heat and mix in egg yolks, sugar, lemon juice, and cinnamon. Fill a partially baked crust with the apple mixture, and bake for 30-35 minutes, or until the filling is set. Let cool completely on a wire rack.

In the top of a double broiler, combine egg whites, sugar, and cream of tartar. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from the heat and beat with an electric mixer until stiff peaks form.

Dollop the topping over the pie, swirling to make peaks. Toast the top with a butane torch or in the oven on broil for a minute or two.

Pie is best served the day the meringue has topped it. The apple pie can be stored in the refrigerator for up to 2 days.