Delicate apple pie with meringue
12 servings
40 minutes
Tender apple pie with meringue is a true symphony of flavors and textures. Its roots lie in European baking traditions, where caramelized apples combine with airy puff pastry and the light sweetness of meringue. First, juicy apples undergo caramelization, gaining a rich aroma, then they are placed on delicate dough that becomes crispy during baking. The final touch is fluffy meringue baked to a golden hue. The result is a dessert with contrasting textures: soft apples, crunchy crust, and airy meringue. This pie is perfect for cozy family evenings, holidays, or simply enjoying refined taste.
1
Clean the apples (they should be firm), peel them, and cut into wedges or pieces, 3–5 mm thick.
- Apple: 1 kg
2
Pour a glass of water into the pan and add a glass of sugar. Cook the caramel without stirring. Once the sugar turns golden, add the apples and caramelize them for 5 minutes.
- Water: 1 glass
- Sugar: 300 g
- Apple: 1 kg
3
Remove from heat, take the apples out of the syrup.
4
Thaw the ready-made puff yeast dough. Roll it into a rectangle. Carefully, with the tip of a knife, make a cut around the perimeter, 2 cm from the edge of the dough, as if outlining the edge of a pie. It is important not to cut through the dough!
5
Place the apple filling (without juice) without exceeding the edges of the 'outlined' crust of the pie.
- Apple: 1 kg
6
Let it stand for 5-10 minutes, brush the edge of the pie with yolk, and bake until lightly browned. The temperature depends on your oven. I bake at 220 degrees.
- Egg yolk: 1 g
7
Meanwhile, beat 5 egg whites with a pinch of salt until soft peaks form, then add 100 g of sugar and beat until a thick, glossy mixture forms, like for meringue.
- Egg white: 5 g
- Sugar: 300 g
8
Take out the browned pie, spread the whipped egg white over the apples, and return to the oven for 10 minutes until the meringue is browned.
- Egg white: 5 g