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Preheat your oven to 350°F (175°C).
In a mixing bowl, combine 2 cups of flour, ¼ cup of sugar, and ¼ teaspoon of salt. Cut in 1 cup of cold butter until the mixture resembles coarse crumbs.
Press the shortbread dough evenly into a 9x13-inch pan and bake for 12 to 15 minutes, or until it turns lightly golden.
While the crust is baking, toss the shredded apples with ½ cup of sugar and 1 teaspoon of cinnamon in a large bowl.
Once the crust is done, remove it from the oven and spread the apple mixture evenly over the hot shortbread base.
In a clean bowl, beat 4 egg whites until soft peaks form. Gradually add 1 cup of sugar while continuing to beat until stiff, glossy peaks form.
Spread the meringue over the apple layer, ensuring to seal the edges to the crust.
For the crumble topping, mix ½ cup of flour, ¼ cup of brown sugar, and 2 tablespoons of melted butter until the mixture is crumbly.
Sprinkle the crumble evenly over the meringue.
Return the pie to the oven and bake for an additional 20 to 25 minutes, or until the meringue is lightly browned and the crumble is crisp.
Allow the pie to cool slightly before cutting and serving.