Apple Meringue Pie

This is most certainly a pinkies-up, special occasion pie. This isn't just for shoving down your throat-- each bite is decadent and savory. The meringue quite literally melts away, leaving a pleasant and sweet flavor behind. You can use any type of baking apples, but I much prefer a mixture of three. Why bother? It varies the texture and adds some pizazz. Here, you will find Granny Smith, Cortland, and Jonagolds thrown together in ultimate compatibility. Today was a favorable day for meringue; the weather was absolutely perfect in every respect and there was no flattening, de-fluffing, or deflating. I wish I could hand you a slice at this moment, as the meringue is gorgeously formed and is the perfect compliment to the shredded apple.
Recipe from here, there & everywhere.
Ingredients
Crust
1 cup butter
1 tbsp dark brown sugar
2-1/2 cups all purpose flour
1 tsp salt
5-6 tbsp ice water
Filling
2 cups apples, grated (I use a combination of Granny Smith, Cortland & Jonagold)
1/2 cup sugar
3 tbsp butter
1 tbsp lemon juice
3 eggs, separated
1/2 tsp ground cinnamon
1/4 cup confectioners' sugar
1 tsp vanilla extract

Directions
Crust
Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes. Combine flour, salt, and sugar in a food processor and pulse to mix. Pour into bowl and cut butter in until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tbsp at a time, stirring until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water. Remove dough from bowl and place in a mound on a clean surface. Gently shape into a disc. Knead the dough just enough to form the disc, do not over-knead. You should be able to see little bits of butter in the dough. Wrap disc in plastic wrap and place in freeze 15 minutes. Remove dough from the freezer and roll out with a rolling pin on a lightly floured surface to desired size. Carefully place onto a pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the excess dough, or use your fingers o pinch the edges.
Filling
Grate apples and spread evenly in bottom of pie shell. In separate bowl, cream sugar and butter, then blend in lemon juice and beaten egg yolks and pour over apple.

Sprinkle with cinnamon and bake in 350 ⁰F oven for 40 to 45 minutes.

Beat egg whites until soft peaks are formed, then gradually add sugar and vanilla and beat until meringue is stiff. Spread over top of pie.

Return to oven; reduce heat to 325 ⁰F and bake 5 to 10 minutes longer,until meringue is lightly browned.