Meringue-Topped Apple Pie Delight

Incredibly fragrant, with a fluffy meringue top! Apple pie with meringue is actually simple and quite quick. Sweet and sour apple filling with cinnamon goes well with neutral soft shortcrust pastry and slightly sweet airy meringue. Suitable for dessert on the holiday table!
cook time: 2h
Ava Prescott
Meringue-Topped Apple Pie Delight

Nutrition Facts (per serving)

160
Calories
3g
Fat
28g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) 1 g
Sugar 2 tbsp
Apples 800 g
Lemon juice 1 tbsp
Cinnamon 0.5 tsp
Wheat flour 200 g
Butter 30 g
Corn starch 1 tbsp
Egg yolks 3 pc
Powdered sugar 120 g
Egg whites 3 pc

Recipe instructions

Step 1

Step 1
How to bake a wonderful apple pie with meringue? Following the recipe is not that difficult. To begin, prepare the necessary ingredients according to the list. Start cooking with the dough. Take the highest grade flour. The butter should be at room temperature, so remove it from the refrigerator in advance.

Step 2

Step 2
Mash the yolks thoroughly with sugar and salt.

Step 3

Step 3
Add soft butter and mix everything again.

Step 4

Step 4
Gradually add sifted flour and quickly knead into a soft, pliable dough.

Step 5

Step 5
The shortbread dough is not kneaded for a long time; as soon as it begins to form a lump and move away from the bowl, it is ready.

Step 6

Step 6
Spread the dough over the bottom and sides of the baking dish (Ø 18-20 cm). Form high sides. Prick the bottom with a fork to prevent it from puffing up during baking. If the dough is difficult to work with, you can first put it in the freezer for 10 minutes.

Step 7

Step 7
Place the form with the dough in the refrigerator for 30-40 minutes. Then place in an oven preheated to 180°C for 15-20 minutes.

Step 8

Step 8
Now prepare everything for the filling. Take apples that are juicy, sweet and sour. Depending on the sweetness of the apples, adjust the amount of sugar so that the filling does not turn out too cloying. The sweeter the apples, the less sugar.

Step 9

Step 9
Peel the apples and remove seeds. Cut into small pieces. I have seasonal sweet and sour apples with green skin.

Step 10

Step 10
Place the apples in a saucepan, add butter, lemon juice, sugar and cinnamon.

Step 11

Step 11
Place the saucepan over low heat. Stirring, simmer covered for 5-15 minutes until the apples are soft. At the same time, the fruit should retain its shape.

Step 12

Step 12
Place the apples in the pan with the baked dough and smooth out. It is better to leave the apple syrup in the saucepan so that the cake does not soften.

Step 13

Step 13
Now prepare the meringue. You can use store-bought powdered sugar or grind it yourself from sugar in a coffee grinder. When you separate the eggs into whites and yolks, make sure that not a drop of yolk gets into the whites. Otherwise, the mass will not rise into foam.

Step 14

Step 14
Beat the chilled egg whites with salt into a light foam. Gradually add powdered sugar and beat until strong, stable foam. At the end of whipping, add lemon juice and starch.

Step 15

Step 15
Continue beating until the egg white mixture becomes so dense that it will not fall out when you turn the bowl over.

Step 16

Step 16
Place the beaten egg whites over the apple filling. Return the pie to the oven and dry the meringue for about 30-40 minutes at 140°C. The exact time depends on your oven. The whites should be covered with a fragile golden crust, but remain soft inside.

Step 17

Step 17
Remove the finished pie with meringue and apples from the oven, cool slightly and serve. If you wish, you can cover the hot pie with a lid (without touching the meringue layer) and let it stand in the cold for 2 hours. Then caramel tears, characteristic of the “Tears of Angels” cake, will appear on the surface of the meringue. Bon appetit!

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