1. In a pan over medium heat add the apple, sugar, spices and 1 tablespoon of water. Saute for 15-20 minutes or until the apples become softer.
2. Take a potato masher and mash the apples.
3. In a cup, combine 1 tablespoon of water and the cornstarch. Mix until completely dissolved.
4. Add the cornstarch mixture to the apple mash and mix in.
5. Remove from heat and set aside.

1. In a bowl combine all the ingredients until a cookie dough consistency is achieved. Form into a ball.
2. Place the crust ball in the fridge for 30 minutes.
3. Remove the ball from the fridge and shred it with a cheese shredder.
4. Evenly press the shredded crust into an 8″ or 9″ square pan covered with parchment paper.
5. With a fork prick the crust in several places so as to prevent it from rising.
6. Bake in an oven at 360F until it starts to just turn golden color.
7. Remove from the oven and allow to cool on the counter for a few minutes.
8. While the crust is cooling whip the egg whites.

1. With an electric mixer, whip the egg whites until peaks form.
2. Add 3 tablespoons of sugar and continue to whip until incorporated.

1. Spread the apple pie filling onto the crust and then top with the meringue.
2. Reduce the heat in the oven to 240F(This is important!)
3. Bake the cake at 240F for 30-40 minutes or until the meringue turns a nice golden color.
4. Remove from the oven and allow to cool.
5. You can serve this cake topped with whip cream, ice cream, creme fraiche or just as it is!

source :costcodiva.com