This apple pie with vanilla meringue will not leave your friends and family indifferent! It is so juicy, delicious, easy to cook and aromatic that you will have a desire to cook it again and again!
- butter : 150 g
- yolk : 4 piece
- sugar : 180 g (120 g for the dough, 15 g for the topping and 45 g for the vanilla meringue)
- starch : 3 Tbsp
- whole-wheat flour : 250 g
- vanilla sugar : 1 tsp (0.5 tsp for the dough and 0.5 tsp for the meringue)
- baking powder : 0.5 tsp
- apple : 3 piece
- egg white : 4 piece
- citric acid : 0.25 tsp
- rusk flour : 0.5 tsp
Stages of cooking
Separate the yolks from the whites. Leave the whites in a fridge. Whip butter with sugar and vanilla sugar using a mixer
Add the yolks and starch, continue whipping
Gradually add flour, mix the dough carefully
Knead the dough, place it into the package and leave in a fridge for about 15-20 minutes
Wash and grate the apples
Take a loose-base cake tin, which should be around 24 cm in diameter, cover the bottom of it with baking paper and spread the dough with your fingers
Form the edges, which should be around 3-4 cm high. Use rusk flour to dredge the base of the pie
Put the apples on the base of the pie and dredge them with sugar. Bake in the pre-heated to 180 degrees oven for about 45-50 minutes
Add vanilla sugar and citric acid to the egg whites and start whipping them using your mixer at low speed. Add sugar, gradually increasing the speed. I do not specify the amount of sugar you should add to the meringue. This depends upon your preferences and tastes. Whip the egg whites for about 7-8 minutes at high speed.
Take the apple pie away from the oven in 50 minutes and spoon your meringue above it. The meringue should smoothly cover the surface of the pie.
Place it back into the oven for 10 minutes until the meringue becomes golden
That’s it! Your delicious apple pie with vanilla meringue is now ready! Take it away from the baking form and wait until it cools down a bit! Enjoy the dessert!