Apple pie with meringue and cinnamon
12 servings
90 minutes
Apple pie with meringue and cinnamon is a true masterpiece of French cuisine, embodying the harmony of flavors and textures. The delicate yeast dough infused with vanilla aroma serves as the base for the juicy apple filling, which gains a velvety consistency thanks to the pudding cream. The egg white mixture whipped with sugar and cinnamon forms an airy meringue, while crunchy nuts add a refined texture to the pie. Its light sweetness, subtle spiciness of cinnamon, and nutty note make it an exquisite dessert perfect for cozy home evenings and festive gatherings. This dish feels like it’s transported from an old French patisserie, offering a taste of warmth and nostalgia that turns every tea time into true delight.
1
Yeast dough: warm the milk (200 ml) and melt the butter or margarine in it. Mix the flour with the yeast thoroughly in a bowl. Add the remaining ingredients (sugar - 50 grams) and the warm milk and butter mixture, and mix with a mixer (using a hook attachment for stiff dough) for a while on low speed, then on high speed for about 5 minutes until a smooth homogeneous dough forms. Cover the dough and leave it in a warm place until it noticeably increases in size. Grease the baking tray with fat. Preheat the oven (top/bottom heat - about 180 degrees; air temperature - about 160 degrees).
- Milk: 450 ml
- Butter: 50 g
- Wheat flour: 375 g
- Active dry yeast: to taste
- Sugar: 170 g
- Vanilla sugar: to taste
- Salt: to taste
- Egg yolk: 3 pieces
2
Filling: peel the apples, cut them into four parts, and slice them thinly. Knead the dough a bit more on a floured surface and roll it out on a baking sheet. Prepare the pudding with 250 ml of milk according to the package instructions and spread it on the dough. Arrange the apple slices in a cascading manner on the pudding and bake for about 25 minutes.
- Apple: 1500 g
- Cream-flavoured pudding mix: 0.5 piece
- Milk: 450 ml
3
Egg white mass: mix sugar (100 grams) with cinnamon and sugar (20 grams). Whip the egg white until thick consistency and add the sugar with cinnamon. Place the mixture in a piping bag with a large star tip (10 mm diameter) and create stripes on the pie. Sprinkle with nuts and put back in the oven. Bake for another 15 minutes.
- Cinnamon sugar: 2 tablespoons
- Sugar: 170 g
- Egg white: 3 pieces
- Chopped hazelnuts: 50 g
4
Cool the pie on a kitchen rack.