Flipping through my old recipe book, I found a recipe for a Polish apple pie with meringue and crumbs. I haven't made it for a long time, I decided to remember. The pie is not difficult to prepare, but there are preliminary processes that need to be done in advance - this is the preparation of the apple filling and the preparation of the dough. We take about an hour for this business, so that the filling has time to cool, and the dough to rest.

Prepare the necessary ingredients from the list.

First of all, peel the apples, remove the cores.

Grate apples, put in a saucepan, add 50 g of sugar and cinnamon. You will also need a tablespoon of water so that the apples do not burn. Cover the pan with a lid, put on fire and cook for 10 minutes over low heat. Then open the lid and let the excess liquid evaporate. Focus on the variety of apples, some will give more juice, some less. After that, leave the filling to cool and start preparing the dough.

Separate the whites from the yolks and put them in the refrigerator for a while. Add soft butter to the yolks and beat the mass with a whisk.

Add a tablespoon of sugar, salt and flour sifted with soda to the mixture.

Knead the dough well, if the flour is not enough, you can add a little. Divide the dough into 2 parts: 2/3 and 1/3. Place the smaller portion in the freezer, wrap the larger portion in cling film and refrigerate for 30 minutes.

5 minutes before cooking, remove the proteins from the refrigerator, beat them until a fluffy white foam, then gradually add the remaining sugar, continuing to beat until the proteins become dense and stick to the walls of the blender bowl or on the whisk.

Prepare a form with a diameter of 22-24 cm, lay the bottom with parchment paper, you can snap the paper with a rim. Remove the dough from the refrigerator and form a basket with sides 3 cm high from it. Put the cooled apple filling on the bottom. From the dough, which is in the freezer, break off half and grate directly on top of the filling.

Then lay out the whipped proteins (meringue) and grate the remaining dough on top.

Preheat the oven to 170 degrees and bake the cake for 45 minutes, until the crumbs on top are browned. Then turn off the oven and leave the cake in it for another 30 minutes.

When the Polish apple pie with meringue and crumbs has cooled, cut it into portions and serve.

Enjoy your meal!

Apple meringue pie successfully combines three layers, different in taste and texture. A thin, crumbly sand base is filled with softened fruit slices with a slight sourness, hidden under a lush “cap” of a sweet souffle-like protein mass with a dried, brittle top. A wide layer of “soaring” meringue is prepared in style - the same soft inside, with a hardened thin crust on the outside, it perfectly complements the pastries both in appearance and in taste.

We knead the dough on three yolks at once, which is very convenient - you don’t have to decide where to attach them urgently, as is often the case with meringues and other desserts with egg whites. Soften apples slightly over high heat, adding spicy cinnamon and sprinkling with refreshing lemon juice. We prepare the meringue according to the well-known rules - diligently beat with powder until a fluffy and elastic snow-white mass. In one form, we combine the three prepared components of the pie and send it to the oven for the final result.

Ingredients:

For test:

• butter - 120 g;
• sugar - 50 g;
• egg yolks - 3 pcs.;
• salt - a pinch;
• flour - about 200 g.

For filling:

• apples - 700 g;
• butter - 30 g;
• lemon juice - 2 tbsp. spoons;
• sugar - 1-2 tbsp. spoons;
• ground cinnamon - ½ teaspoon.

For the meringue:

• egg whites - 3 pcs.;
• powdered sugar - 120 g;
• salt - a pinch;
• lemon juice - 2 teaspoons;
• corn starch - 1 tbsp. spoon without a slide.

apple pie with meringue recipe

1. Cooking dough. Soft butter, previously taken out of the refrigerator and having time to melt to a plastic state, is combined with sugar. Rub thoroughly with a fork.
   
2. Carefully separate the eggs into yolks and whites. The latter are placed in a clean, dry container and put in the refrigerator. Later, the protein mixture will be needed for whipping, so make sure that it does not get drops of yolk or pieces of shell that can disrupt the process. Add yolks to butter.
3. We throw a pinch of salt and mix the oil-yolk mass.
   
4. Gradually add flour and form a soft, supple flour ball. We do not knead for a long time - it is only necessary to combine all the components together until a homogeneous, non-stick dough is formed. If the mass is sticky, we introduce an additional portion of flour.
   
5. Using your fingers, stretch the dough into a detachable form (diameter 22 cm). We tamp an even layer along the bottom, form a board about 4 cm high. Densely pierce the base with a fork so that the cake does not swell during baking, and then put the form in the refrigerator for 30-40 minutes.
   

   Apple pie filling with meringue

6. Cut off a thin layer of peel from apples, remove the core. Cut the fruits into thin slices.
   
7. Pour lemon juice over sliced, add cinnamon and sugar. We mix. Apples with sourness are best suited for a pie. If the fruits are very sweet, sugar can be omitted.
   
8. Put the apple slices in a saucepan, add soft butter. We mix.
   
9. We keep on low heat under the lid for about 5-15 minutes (the time depends on the variety of apples). The pieces should soften slightly, but retain their shape.
   
10. We take out a container with chilled dough from the refrigerator. We put in an oven preheated to 180 degrees for 15-20 minutes. We fill the baked sand "basket" with apple filling.
    

    Meringue for apple pie

11. We take out the squirrels waiting for their turn from the refrigerator. Beat with a pinch of salt until a soft, completely whitened mass is formed.
    
12. With the mixer still running, gradually add the powdered sugar. We continue active whipping until an elastic, perfectly shaped composition is obtained. The meringue whites should hold firmly in place when tilting and turning the pan. At the end of whipping, add lemon juice and starch. Having achieved stable, dense peaks, we finish the process.
    
13. We spread the whipped squirrels on the cooled shortbread base with apples. We distribute evenly, hiding the fruit filling under the lush snow-white layer. We form careless whirlwinds, lifting the squirrels up with a fork.
    
14. We put the apple pie with meringue in the oven, preheated to 140 degrees. Maintaining the temperature, dry the proteins for about 40-60 minutes. The meringue should be browned on the outside to a cream color, covered with a fragile crust that does not stick to the fingers to the touch. Inside the protein layer remains soft.
    
15. We cool the finished cake, remove the detachable side. Cut the pastry into portions and enjoy!
    

Apple pie with meringue is ready! Happy tea!

When whipping proteins for meringue, you should follow simple rules: the proteins must be fresh, chilled, carefully separated from the yolk; the utensils in which the proteins are whipped must be absolutely clean and dry, non-metallic and not very voluminous. For meringue, it is better to use powdered sugar, not sugar. First beat the egg whites until stiff peaks form, then add the icing sugar one tablespoon at a time and continue beating until stiff peaks form.

Apples for the pie are better to take sour varieties. If there are none, a little lemon juice should be added to the filling. Cinnamon - optional. But where there are apples, there is cinnamon.

Total time: 1 hour 15 minutes | Cooking time: 45
Servings: 8 | Calories: 286.3

Ingredients

for the test:

• flour - 190 g
• butter - 80 g
• sugar - 90 g
• eggs (yolks) - 2 pcs.
• baking powder dough - 1 teaspoon

For filling:

• apples (large) - 450 g
• sugar - 2-3 tbsp. spoons
• butter - 15 g
• cinnamon - 2-3 pinches
• lemon juice - 1 tbsp. a spoon

for meringue:

• eggs (proteins) - 2 pcs.
• powdered sugar - 50 g

Cooking

Divide the eggs into yolks and whites. Remove the whites from the refrigerator.



Pour sugar into a bowl with yolks. Prepare the butter, it should be softened or slightly melted.



Beat egg yolks with sugar and butter until fluffy.



Mix flour with baking powder.

Gradually adding flour, knead a soft dough.



Place the dough in a bag and refrigerate for half an hour.



During this time, prepare the filling and beat the whites for the meringue.
Wash apples.



Peel the apples from the skin and cut them into cubes.

Melt the butter in a frying pan, put the chopped apples. Add sugar, cinnamon, pour lemon juice.



Saute apples in oil until soft, about 5-7 minutes.



Take the dough out of the refrigerator. Line a 20 cm baking dish with parchment paper and lightly grease with butter. Spread the dough evenly over the shape, make small sides.



To prevent the dough from rising too much in the oven, apply a weight. To do this, cover the dough with parchment and pour beans and peas on it. Put the mold in the oven and bake the pie base at 180 degrees for 15 minutes.



Beat egg whites with powdered sugar until stiff peaks form.



Remove the mold from the oven, remove the weight. Spread the apple filling over the pastry.



Place beaten egg whites on top of apples.



Smooth the protein mass over the surface of the filling, giving it a wavy shape.



Reduce oven temperature to 150 degrees. Return the pie to the oven and bake for another 30-40 minutes. Take the cake out of the oven and cool it in the mold.



Then carefully remove the mold. When cooling, delicate caramel drops appear on the surface of the meringue.

Delicious and fragrant apple pie with meringue is ready.

The number of recipes for apple pies is now very diverse. After all, apples are available throughout the year. If suddenly uninvited guests come, then an apple pie will come to the rescue. These pies are very easy to prepare and do not take long to prepare. You can decorate it from above with everything you can, which is enough for your ingenuity and imagination. To please yourself and your guests with some new dish, it is not at all necessary to look for complex expensive recipes for which you will not always find all the ingredients on your shelf. An apple pie with meringue can come to the rescue, which is sure to be a great addition to your holiday table.

Shortcake recipe with apples and meringue

A meringue pie with an unforgettable taste, airy and biting off a piece, you celebrate how it melts in your mouth. This effect can be achieved if you use shortcrust pastry with apple filling and meringue. In order to prepare this shortbread pie with apples and meringue, you need to familiarize yourself with the recipe.

Ingredients:

• butter - 200 g;
• wheat flour - 2 cups;
• eggs - 3 things;
• granulated sugar - 3/4 cup;
• powdered sugar - 3/4 cup
• large apples - 3 pieces;
• baking powder - 0.5 teaspoon;

How to make shortcrust pastry pie with apples and meringue:

1. We separate the yolks from the proteins, the proteins that are necessary for the meringue must be put in the refrigerator. Beat the yolks with sugar. Pour flour into another bowl and add chopped butter. Next, add the baking powder and combine everything with the yolks. After all that has been done, the dough will be wet, thick and viscous.
2. We clean the apples. Next, we rub them on a grater. We take a detachable form, grease it with butter and apply dough on it with our hands, forming large sides. Sverzhu impose the filling of apples and put in the oven (180 ° C), for 15 minutes.
3. Apple pie with meringue is being prepared, now we can start cooking meringue, which will give a unique taste. We take out the proteins from the refrigerator and mix them with a mixer, gradually add powdered sugar. In 10 minutes. will be the desired density. To check if the meringue is ready, you need to turn the dishes with it, and if not a single drop has fallen, then it means it is ready. But this method is not reliable, it is better to pay attention to how the mass behaves after mixing, whether sharp edges form.
4. We take out the pie with apples and meringue from the oven and put the meringue on it. We level it, and put it back in the oven without changing the temperature (15-20 minutes). If a brownish crust appears on top of the meringue, then it is ready. When you turn off the oven, leave the cake there so that the protein mass does not and so that the protein mass does not sleep. Carefully remove the cake from the mold, cut into pieces and you can drink tea.

Apple pie recipe with meringue on top and chocolate

Flawless filling of apples combined with chocolate. Such a pie with meringue apples on top can be a table decoration for any holiday. It will also be appreciated by children who are very fond of chocolate. She will please herself any day, because it will be nice to drink tea with a piece of such a magnificent apple dessert with meringue and chocolate.

Ingredients:

• butter - 250 g;
• wheat flour - 2 cups;
• sugar - 300 g;
• eggs - three pieces;
• soda - 0.5 teaspoon;
• salt - a pinch;
• black chocolate bar;

How to make an apple pie with meringue on top:

1. The yolks must be separated from the proteins, grind them with 200 g of slightly melted butter and 150 g of sugar sand, add salt and soda (do not quench). Sprinkle the flour little by little, mixing everything thoroughly. Remove a small piece from the dough and put it in the freezer for an hour. Proteins should also be in the refrigerator.
2. We clean the skin from apples, finely cut or three on a coarse grater. We take a mold or a baking sheet, grease it with butter and put the dough on it. If the baking dish is medium in size, then the meringue layer will be higher, and vice versa. Spread the apple filling on top of the pastry.
3. We take the chilled egg whites and shake them into a good foam along with 150 g of sugar. We apply the meringue to the apple filling. We take out the other part of the dough from the freezer and rub it on a coarse grater, sprinkling the pie with shavings. We put the dish in the oven (180 ° C). Cook 30-40 min. Ready for frosting.
4. We take a bar of dark chocolate, break it into pieces and melt it. Next, add 50 g of butter, to add shine to the glaze. Transfer the apple pie with meringue to a large plate. You can not turn it over, so as not to damage the beauty. Draw a chocolate grid on the surface or fill the cake with chocolate. On top, if desired, you can sprinkle almond shavings or crumble walnuts.

Jewish apple pie with meringue recipe

Any country in the world uses different techniques in cooking. This is especially true for sweet foods. If you like juicy pastries, then pay attention to the recipe of a confectioner from Israel. He recommends baking a shortbread meringue apple pie topped with chocolate and lemon. The peculiarity of this product is, Special, that you can feel the taste of each layer - both shortcrust pastry, and apple filling, and a layer of meringue as light as a fluff. And chocolate with lemon will unite everything together. Next, we will provide a recipe for apple pie with meringue for review.

Ingredients:

• sour cream 20% - 2 tablespoons;
• butter - 150 g + 20 g melted;
• eggs - 4 pieces;
• wheat flour - 2 cups;
• granulated sugar - 2/3 cups + 7 tablespoons;
• water - 0.5 cups;
• vanilla sugar - 1 g;
• green apples - 1 kg;
• lemon - 1 piece;
• citric acid;
• starch - 1 tablespoon;
• salt - a pinch;
• baking powder - 1 teaspoon;
• black chocolate bar;

Cooking method:

1. Separate the yolks from the proteins, combine with 2/3 cups of sugar, add sour cream, salt, vanilla sugar and baking powder. From 150 g of butter and flour, we prepare fatty crumbs, mix it with the yolk mixture and knead an elastic, smooth shortbread dough. Cover it with a towel and leave for 15-20 minutes. To let the dough rest. This method is performed by all confectioners.
2. We take a one-piece baking mold with large sides, grease it with butter. We divide the dough into two uneven parts, take the part that we apply more with our hands on the mold. To make beautiful sides, you need to take the remaining dough and make “sausages” out of it, spreading them along the edge, giving them the same width, connecting them to the base. We decorate the edges with a regular fork, lightly press it with cloves on the edges of the dough.
3. We take another smaller mold, grease its bottom with butter and apply the dough. We put in the oven (180 ° C) and cook for half an hour. We take out the apple pie with meringue, take it out of the mold. We cover the dough with beaten yolk, sprinkle with chopped chocolate and put it back in the oven for 3 minutes. So that the base does not get wet under the filling.
4. Washed apples, peeled, cut into large cubes, transfer to a saucepan. Pour water, pour 3 tablespoons of table sugar and the zest of one lemon. Cook the filling for 7-8 minutes, until transparent. Then pour into a colander to drain excess liquid. Squeeze out the lemon juice, mix it with melted butter and starch and combine with boiled apples. Put the prepared stuffing on the dough.
5. Chilled whites from three eggs, 4 tablespoons of sugar and citric acid on the tip of a knife, beat into a good foam and, using a special syringe or a culinary bag, apply snow-white “turrets” to the future meringue pie. We put the dish in the oven (180 ° C) and cook for ten minutes. It is simply impossible to resist such an extravagant cake, and if you sprinkle it on top with grated chocolate, then there will be no limits to admiration.

Naturally, there are a lot of recipes with apple filling, but for those who love the taste of lightness and tenderness, then the apple pie filled with meringue is just right, which can give these qualities to the taste. It all depends on you, what exactly you want to cook and what feeling to experience when using this product. Protein foam can give an ordinary homemade cake a slight touch of originality and airiness. It is not possible to pass by such an appetizing and fragrant piece of apple pie made from shortcrust pastry with meringue, so that dreams of a slender figure can be put aside for later and give a burst of desire to taste this intoxicating delicacy.

Add cold butter, cut into pieces or grated on a grater, to the flour mixture.

Using your hands, grind the butter with the flour mixture into fine crumbs, then pour in ice water.

Quickly knead the shortbread dough, which will be dense, but soft. Collect it to com.

Roll out the dough and place it in a mold with a diameter of 24-26 cm, forming sides. Prick the dough with a fork and send to the oven preheated to 180 degrees for 20-25 minutes.
While the base of the pie is baking, prepare the filling. To do this: peel the apples and seeds, cut into arbitrary, but not large pieces. Place apples in skillet with butter.

Let the butter melt over the fire, then add sugar and vanilla sugar.

Stew the apples, stirring constantly, for 10 minutes over low heat (the apples should become soft, but they should not turn into a puree).

Put the apple filling on the prepared hot shortbread base.

Beat the cold whites with a mixer with a pinch of salt until lush foam. Then gradually add sugar while continuing to beat with a mixer. Beat egg whites with sugar for about 5 minutes (until stiff peaks).

Place the whipped egg whites in a piping bag fitted with a star tip.

Place the meringue directly on the still hot or warm apples in the form of flowers, covering the entire surface of the pie.

Let the finished beautiful and very tasty shortbread pie with apples and meringue cool, then cut into pieces and serve.

This is a cut of the pie.

Enjoy your meal!