Apple pie with meringue
Description
Perfect for serving with tea and coffee. This cake stands out with its excellent combination of tender, soft apples, crumbly shortcrust pastry, and crisp meringue. These elements make this cake the best choice for a tea-time treat. If you don't have sweet-tart apples, I recommend adding a bit of lemon zest or lemon juice to the filling to give it a pleasant tanginess, which will better complement the sweet pastry and meringue. Moreover, I highly recommend adding cinnamon, as it greatly enhances the aroma and flavor of the apples. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Sift the flour together with baking powder and salt. Beat the soft butter with sugar and vanilla sugar for 1 minute. Add the egg yolks and sour cream, and continue beating until the sugar has completely dissolved.
- 2
Step 2
2. Combine with the flour mixture and knead the dough. Line a 40x25 cm pan with parchment paper and evenly spread the dough in it. Place the pan in the refrigerator for 30 minutes.
- 3
Step 3
3. Thinly slice the peeled sweet-sour apples, add lemon zest and cinnamon. Mix thoroughly. Using a mixer, beat the room-temperature egg whites until stiff peaks form, then gradually add sugar without stopping the beating, and continue until stiff peaks are achieved.
- 4
Step 4
4. Place a layer of apples on the chilled dough, then spread the whipped egg whites on top. Put the pan on the lower rack of a preheated oven at 170 degrees and bake for 40 minutes.
- 5
Step 5
5. Leave the pie in the pan for 10 minutes, then transfer it to a board and let it cool completely.