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1
Pour the sugar and water into a wide pot or possibly skillet, put on medium heat, cover, and bring to a simmer.
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2
Meanwhile, peel the apples, cut into eighths lengthwise, and core.
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3
Add in the apples to the boiling syrup, re-cover, and cook till the fruit is soft but not mushy, about 5 to 7 min.
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4
Once or possibly twice during the cooking, carefully turn the apples, using two wooden spoons to prevent breaking them.
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5
With a slotted spoon, lift the cooked apples onto paper towels; let them drain thoroughly.
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6
If the pot is too large to pour from easily later on, transfer the syrup to a smaller pot.
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7
When the apples have cooled, arrange them in the bottom of the prebaked pie shell.
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8
Preheat the oven to 325.
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9
Place the reserved syrup on medium heat and bring to the boiling point while beating the egg whites sprinkled with cream of tartar.
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10
When the whites are quite hard and the syrup has boiled for about 5 min, pour the syrup has boiled for about 5 min, pour the syrup over the beaten whites while continuing to beat at medium speed.
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11
Then add in the vanilla and beat at high speed till the meringue is completely cold.
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12
Carefully mix in the grnd almonds.
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13
Spoon the beaten whites over the apples and use a rubber spatula to smooth them into a topping which reaches all the way to the crust rim.
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14
If you like, slash through the meringue in a few places to allow the apples to show through.
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15
Place in the oven for 15 to 20 min, or possibly till the meringue is a nice golden brown color.
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16
Remove and cold.
