Three-layer fruit pie with meringue
Description
The recipe won't take much time. You can make this pie with almost any fruit or berries. Just keep in mind that softer fruits (such as bananas or kiwis) don't require pre-baking with the shortcrust base. In this case, only the base goes into the oven at the first stage, and after 25–30 minutes, the fruits are added together with the meringue.
Instructions
- 1
Step 1
First of all, prepare all the ingredients required for making the pie. Keep in mind that cinnamon is not a mandatory component of this dish, and as a fruit filling, you can use not only pears but also apples, quince, peaches, etc.
- 2
Step 2
Separate the egg whites from the yolks and lightly beat the yolks with part of the sugar (50 grams), then add the melted butter and mix until smooth.
- 3
Step 3
Combine the sifted flour with the baking powder and gradually add it to the dough, mixing the mixture with a spoon.
- 4
Step 4
Pour the milk into the resulting mixture. Combine the ingredients, mixing them thoroughly to obtain a thick dough.
- 5
Step 5
Remove stems and seed cores from pears, cut them first into wedges, then into slices or cubes.
- 6
Step 6
Place the dough on the bottom of the prepared pan, smooth it out with a spoon or spatula. Arrange the pears on top and sprinkle them with cinnamon. Bake the cake in a preheated oven at 180 degrees for 25-30 minutes.
- 7
Step 7
While the pie is baking, beat the egg whites with the remaining sugar (160 grams) into a stiff foam. After the indicated time, remove the fruit base from the oven and spread the beaten egg whites evenly over the entire surface of the pie. Reduce the baking temperature to 160 degrees and leave the pie in the oven for another 10–15 minutes.
- 8
Step 8
The top layer of the fruit pie (meringue) should rise and acquire a delicate caramel hue during baking. Remove the finished three-layer pie from the oven, let it cool slightly, then serve.