Place the apple skins and cores in a saucepan.
Add enough water to just cover and boil until the skins are soft and all the liquid has evaporated. Remove the hard cores and pips.
Place the skins in a food processor and process to form a smooth purée.
Add sugar and lemon juice to taste, mixing well.
Add a few drops vanilla essence. Spoon the purée into two small pie shells.
Prepare a meringue using 1 stiffly beaten egg white to which 40-50 ml castor sugar has been added.
Spoon onto the purée and bake for 15 minutes or until golden brown.
Makes 250 ml purée - enough for two small pie shells.