Apple pie with meringue
12 servings
110 minutes
Apple pie with meringue is an exquisite dessert of European cuisine that harmoniously combines a crispy base, tender fruit filling, and airy sweet meringue. The roots of this pie trace back to traditional recipes where apples were used as a versatile ingredient and meringue added a festive lightness to the pastry. A thin layer of dough is infused with the aroma of apples, wine, and citrus, creating a rich flavor with a slight tartness. The meringue baked to golden peaks adds a sweet, delicate texture that contrasts with the density of the base. This dessert is perfect for tea parties and festive dinners, highlighting the coziness and sophistication of European gastronomy.
1
Knead a smooth dough from flour, salt, 75 g of sugar, eggs, and butter. Wrap it in plastic wrap and place it in the refrigerator for 30 minutes.
- Wheat flour: 200 g
- Salt: pinch
- Brown sugar: 135 g
- Butter: 100 g
2
Preheat the oven to 180 degrees. Roll out the dough thinly and line a greased fluted pan with it. Cover the dough with baking paper, add a weight (you can use peas or beans), and bake for 15 minutes.
- Butter: 100 g
3
Wash and peel the apples, slice the flesh into thin pieces. Place in a pot, add wine, lemon juice, remaining sugar, and vanilla sugar. Simmer the apples over low heat for 5-8 minutes. First spread the orange jam and then the apple filling on the dough base after removing the filler and paper, and bake for 25 minutes.
- Apple: 5 piece
- Dry white wine: 4 tablespoons
- Lemon juice: 1 tablespoon
- Brown sugar: 135 g
- Vanilla sugar: 1 tablespoon
- Orange marmalade: 5 tablespoon
4
Whip the egg whites with powdered sugar to a strong foam, cover the pie with the mixture, and bake for another 10-15 minutes.
- Egg white: 5 piece
- Icing sugar: 5 tablespoon
