Apple pie with meringue
8 servings
40 minutes
Apple pie with meringue is an exquisite dessert embodying the warmth of home baking and the sophistication of French cuisine. In Russian cuisine, apples have always held a special place, and the combination of a light protein layer with tender shortcrust pastry makes this pie true gastronomic poetry. Apples give the dessert a natural tartness that complements the sweetness of the meringue, while the crispy crust harmoniously completes the flavor composition. This pie is perfect for cozy family tea gatherings as well as festive occasions. It is best served slightly warm to keep the layers tender and fully release the aroma of apples. With each bite, you can feel a play of textures – crumbly pastry, juicy apples, and airy meringue – turning every treat into pure delight.
1
Separate the egg white and yolk. Set the yolk aside. Whisk the yolk, gradually adding sugar (1/4 cup, set the rest aside). Whisk until a thick consistency is achieved.
- Chicken egg: 3 pieces
- Sugar: 2 glasss
2
Add 1 yolk, 200 grams of butter, 1 cup of sugar, half a teaspoon of baking powder, and 2 cups of flour to the bowl. Whisk until crumbs form (if it seems like a uniform mass, add a little flour to prevent sticking). Set aside a portion of the dough (about 1/4).
- Chicken egg: 3 pieces
- Butter: 200 g
- Sugar: 2 glasss
- Baking powder: 0.5 teaspoon
- Wheat flour: 2 glasss
3
Clean the apples and grate them on a coarse grater. Squeeze some juice from the resulting mass.
- Apple: 4 pieces
4
Spread the dough on the baking sheet, but do not press it, as it should be airy, and do not leave holes. Then place the apple. Sprinkle with the remaining sugar. Top with the egg whites and then sprinkle with the remaining dough.
- Wheat flour: 2 glasss
- Apple: 4 pieces
- Sugar: 2 glasss
- Chicken egg: 3 pieces
- Wheat flour: 2 glasss
5
Preheat the oven to 160–170 degrees and bake the pie for about 35–40 minutes until caramel colored.