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1
Preheat the oven to 425 degrees F. Line a 9-inch pie plate with the dough; crimp the edges.
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2
Pierce the bottom all over with a fork, then refrigerate 15 minutes.
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3
Line the crust with foil and fill with pie weights or dried beans.
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4
Place on a baking sheet and bake until set, about 7 minutes.
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5
Remove the foil and weights; continue baking until golden, about 6 more minutes.
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6
Transfer to a rack to cool.
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7
Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes.
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8
Combine the apples, 5 tablespoons sugar, the butter, lemon juice and vanilla in a saucepan; cover and cook over medium heat until the apples are tender, about 12 minutes.
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9
Uncover and cook, mashing and stirring with a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes.
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10
Transfer the apples to the pie crust and sprinkle with the toasted almonds.
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11
Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes.
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12
Gradually add the remaining 6 tablespoons sugar and beat until stiff, 2 to 3 more minutes.
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13
Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip.
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14
Pipe around the edge of the pie, then pipe in a lattice pattern.
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15
Bake until the meringue is golden, 15 to 20 minutes.
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16
Let cool completely.
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17
Photograph by Andrew Purcell
