Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough and crimp the edges. (You can make your own homemade pie crust or buy a store bought crust.)

Blind bake the crust: Place a piece of parchment paper or aluminum foil over the crust, and fill with pie weights or dried beans to prevent the crust from puffing up.

Bake the crust for about 15-20 minutes. Then, remove the parchment and weights, and bake for another 5 minutes to allow the crust to fully crisp up. Set aside to cool slightly.

In a saucepan over medium heat, add the grated apples. Cook, stirring occasionally, for about 5-7 minutes until the apples soften and release their juices, if they get too dry, add the water. Remove from heat and set aside to cool slightly.

In a bowl, whisk together the egg yolks, granulated sugar, lemon juice, and vanilla extract until smooth and well combined.

Slowly mix into the warm apple mixture, stirring continuously to prevent the eggs from scrambling.

Once the pie crust has cooled slightly, pour the apple-custard mixture into the prepared crust and spread it evenly.

Bake the pie for 25-30 minutes, or until the filling is set and slightly golden. Remove from the oven and let it cool while preparing the meringue topping.

In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form.

Gradually add the granulated sugar, a little at a time, and continue beating until stiff, glossy peaks form.

Spread or pipe the meringue evenly over the cooled apple filling, making sure to seal the edges to prevent shrinking.

Return the pie to the oven and bake at 250°F (175°C) for 15-20 minutes, or until the meringue is golden brown.

Remove from the oven and let the pie cool for at least 30 minutes before slicing.

Serve warm or at room temperature, and enjoy your Irish Apple Pie!