Apple pie with meringue and vanilla
8 servings
60 minutes
Apple pie with meringue and vanillin is an exquisite dessert embodying the sophistication of French cuisine. Its delicate dough infused with the aroma of vanillin harmoniously combines with tart-sweet apples, creating a balance of flavors. The sour cream filling gives the pie a special softness, while the airy meringue adds lightness and elegance. The history of such pies traces back to European baking traditions, where apples have always played an important role in creating homemade desserts. This pie is perfect for a cozy tea time or a special occasion when you want to delight your loved ones with something special. Each spoonful is a pleasure that combines simplicity and elegance.
1
Separate the eggs into whites and yolks
- Chicken egg: 4 pieces
2
Whip the egg whites with 1 cup of sugar and place in the refrigerator
- Sugar: 1.3 glass
3
Mix the yolks with a pack of margarine, 1/3 cup of sugar, baking soda, vanillin, and flour.
- Margarine: 200 g
- Sugar: 1.3 glass
- Slaked soda: 1 teaspoon
- Vanillin: 5 g
- Wheat flour: 2 glasss
4
Roll out the dough and place it on a floured baking sheet
- Wheat flour: 2 glasss
5
Slice the apples and evenly spread them over the dough
- Apple: 8 pieces
6
Pour sour cream on top and place in the oven for 30 minutes.
- Sour cream: 200 g
7
Take out the pie, cover it with whipped egg whites, and bake for another 5 minutes in a preheated oven at 200 degrees.
- Chicken egg: 4 pieces