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 3 cm high sides 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.

Bon appetit!

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.

Bon appetit!

For tea drinking, an apple pie with meringue is often prepared, requiring a minimum amount of ingredients. There are several dessert recipes that the hostess should know about.

Pie with apples and meringue.

Apple pie with meringue on sand tart

A shortbread delicacy with meringue has a pleasant taste. To prepare the base, the following components are needed:

• flour - 250 g;
• butter - 200 g;
• yolks - 4 pcs.;
• soda - 1/2 tsp;
• salt - a pinch.

The filling is prepared from:

• apples - 5 pcs.;
• granulated sugar - 100 g;
• cinnamon - 1/2 tsp

For the meringue you will need:

• egg whites - 4 pcs.;
• sugar - 130 g.

The butter is prepared in advance so that it becomes soft before cooking. Then proceed to the preparation of shortcrust pastry. Proteins are separated from the yolks, which are ground with butter, and the proteins are placed in the refrigerator. The flour is combined with salt and soda and mixed with butter and yolks. Thoroughly knead the dough for shortbread apple pie with meringue, which is further divided into 2 parts, one of which is 2 times larger than the other.

Meringue pie on shortcrust pastry tart.

Form 2 balls from the dough. The small one is wrapped in cling film and put in the freezer for 20 minutes. The remaining dough is covered with a film and cleaned in a cold place for a while.

Apples are washed, peeled and peeled and chopped on a coarse grater. The mass is placed in a small container and mixed with sugar and cinnamon.

The mass is put on fire, adding to it 1-2 tbsp. l. water, the amount of which is determined by the juiciness of the fruit. The container is closed with a lid and the fruit mixture is stewed for about 10 minutes. Then the lid is removed and the apples are simmered until all the liquid has evaporated. After that, the pan is removed from the heat and the filling is allowed to cool.

A large piece of the base is laid out on a baking sheet, the sides are made and the filling is laid out, leveling the layer of fruit with a spatula. A small ball is taken out of the freezer and divided into 2 halves. One is ground on a grater and the resulting crumbs are laid out on top of the apples. Then the whites are whipped with sugar until a thick foam is formed.

Protein mass can be poured over dough chips, which are sprinkled on top with crumbs obtained from 2 pieces of dough. The baking sheet is placed in the oven and the cake is baked for 45 minutes at +170°C. When the baking time is up, the dessert is not removed. The cake should stand warm for another 30 minutes. After it cools down on the table. Then the dish is removed from the mold and cut into small portions.

Quick Apple Meringue Pie Recipe

To prepare an apple pie with meringue, a puff base without yeast is used in a short time, otherwise the cake will rise and voids will form in it.

For dessert you will need:

• puff pastry - 200 g;
• apples - 3 pcs.;
• squirrels - 3 pcs.;
• sugar - 140 g;
• cinnamon - 1 tsp

The dough is rolled out to the required size and punctured with a fork so that bubbles do not form. Spread the base on a baking sheet. Fruits are washed, peeled, cut into small pieces and spread on the dough. Sprinkle sugar and cinnamon on top. The baking sheet is placed in an oven heated to + 200 ° C and baked for 9 minutes. At this time, whip the proteins with sugar until a dense foam is formed. The pastry is taken out, covered with meringue and baked for another 15 minutes at +180°C.

Apple pie with sour cream meringue

Apple meringue pie dough can be prepared in a different way. For dessert you need:

• flour - 130 g;
• sour cream - 190 g;
• eggs - 3 pcs.;
• soda - 8 g;
• apples - 3 pcs.;
• sugar - 200 g;
• lemon - 1/3.

First, the yolks are separated and mixed with 100 g of sugar in a separate container. Add sour cream and soda to the mixture and mix thoroughly. If the product is not acidic, then the soda is quenched with vinegar and added after. In the future, flour is introduced, mixed and poured into a baking dish. The base is leveled with a spoon.

Apples are washed, peeled, cut into thin slices, poured with lemon juice on top and spread in an even layer on the base. Proteins are whipped with the remaining granulated sugar until a thick foam appears, which covers the apples. Meringue baking lasts about 30 minutes at +190°C.

Pie with meringue and sour cream.

Apple pie with meringue and cottage cheese

Cottage cheese will give a special taste to apple pie with meringue. To prepare the dough, you will need the following products:

• 400 g flour;
• 150 g margarine or butter;
• 100 g of sugar;
• 3 yolks;
• 100 g sour cream;
• 1 st. l. baking powder;
• vanillin.

For the filling you need:

• 5 apples;
• 500 g of cottage cheese;
• 100 g of granulated sugar;
• 1 yolk;
• 4 tbsp. l. sour cream.

To prepare meringue, you will need:

First, the proteins are separated from the yolks and the proteins are removed in the refrigerator. Then knead the base. To do this, the yolks are mixed with sugar, softened little, sour cream, vanillin and flour with baking powder are added.

The base is kneaded, a ball is formed from it, wrapped in cling film and placed in the cold for half an hour.

At this time, for the filler, grind the cottage cheese with sugar, sour cream and yolk using a blender. Fruits are washed, peeled, core removed and cut into thin slices. After the dough is rolled out with a rolling pin and spread on a baking sheet, making small sides. Spread the curd filler on the base and a layer of apples on top. The mold is placed in the oven and baked for about 30 minutes at +180°C.

Proteins are combined with granulated sugar and beat until a dense consistency is formed. The cake is taken out of the oven, covered with protein foam and baked again for 7 minutes. Baking is recommended to be cut into pieces after cooling completely, so as not to damage its shape.

Apple pie with meringue and grated crumbs on top

An option for creating an apple pie with meringue is grated pastries, but under a crispy layer, instead of apple jam, there will be tender meringue and juicy fruit. This will require:

• eggs - 3 pcs.;
• soda - 5 g;
• oil - 200 g;
• flour - 260 g;
• apples - 4 pcs.;
• sugar - 200 g.

First, the yolks are separated and ground with 120 g of granulated sugar. The flour is mixed with butter and the mass is cut into pieces. Then they are combined with the yolks, kneading shortbread dough. Form a ball from 1/4 and put it in the freezer. The remaining dough is rolled out or stretched into shape and punctured with a fork.

Fruits are washed, peeled, cut into slices and spread on the base. The baking sheet is placed in the oven and baked for 15 minutes at +190°C. Meringue is prepared from proteins and sugar residues, which is used to cover apples on a tart. After they take out the frozen dough and rub it on top of the proteins. The pie is put back in the oven and baked for 15 minutes until the crumbs on top are browned.

For many years in a row, our family has developed such a tradition that I cook Alyonushka pie for my mother's birthday. It was this name that he had in the cookbook, according to which I cooked it for the first time, but on the Internet, they didn’t give him any names. But in fact, whatever one may say, but this is an apple pie made from shortcrust pastry with meringue. And this is my mother's favorite pastry. Since I didn’t manage to bake it for my birthday this year, I had to - with great pleasure, I dare say - to catch up this weekend.

This pie is quite simple to prepare and does not take much time, but in the end you get a magical treat, which is the time to cook with delicious and fragrant apples.

First you need to take 250 grams of softened margarine (it is better to get it out of the refrigerator in advance). Butter is also ideal here and the taste will turn out even more delicate.

Pour half a glass of sugar into the softened margarine.

Separate the yolks from the whites. We immediately put the proteins in a bowl convenient for further whipping and put them in the refrigerator, and put the yolks to the margarine with sugar.

Now all these components need to be thoroughly rubbed. I arm myself with a fork for this, since the whisk will be of little use here.

To the already homogeneous mass, you need to add salt on the tip of the knife.

Half a teaspoon of soda goes here.

And vanillin, vanilla sugar or anything to do with vanilla. You don't need much. Just a little bit to give our future pie a pleasant aroma, but not drown out the taste of apples with vanilla. We don't need this!

Mix all the ingredients, add two cups of sifted flour and start kneading the dough. It should turn out soft, tender and a little crumbly, but not sticky to your hands. Therefore, flour may need even a little more than two glasses. How many times have I cooked this cake, and flour always needs a different amount. From 1.5 cups to 3.5.

The finished dough is obedient, but it will not work to make some complex shapes out of it, because it will begin to crumble.

For greater convenience, I take a detachable form, grease it with vegetable oil and distribute the dough with my hands, and do not roll it out first. It's more comfortable for me.

I make the sides 1.5-2 centimeters high. They are not needed above.

Now it's time for apples, and here everyone decides for himself how many they need. For me, the ideal amount is 3 pieces. But, if you really like apples, then feel free to take more. I have late apples grown by my parents. I deliberately took two varieties: some are very fragrant and with a little sourness, others are crumbly, honey and very sweet.

I peel the apples from the skin and cut into small slices about 0.5 cm thick.

I spread the slices on the dough in an overlapped form.

I generously sprinkle the apples on top with three tablespoons of powdered sugar.

In the cooled proteins from three eggs, I add salt on the tip of a knife.

And then I remembered the absence of a mixer from my parents. I beat egg whites until "soft peaks" (thick white foam) were formed by hand. With a mixer, everything would be much faster, but, as my parents said, everything by hand always tastes better. With whipping proteins in general, there are quite a few superstitions and rules. Over the years of working with proteins, I have learned only these lessons: eggs must be fresh, always chilled, and that’s it. Then, even with your hands, even with a mixer, gradually increasing the speed, but the proteins will beat to the desired consistency. The main thing is to have patience and faith in yourself.

Then I ground the powdered sugar. We need a little more than half a glass.

I add powdered sugar to the proteins in small portions and immediately mix well.

After I poured more than half a glass of powdered sugar, the whites became glossy, but still remained very thick. Now eat this yummy at least with a spoon =)

I distribute the proteins on top of the apples on the pie. You can use a spoon to give some form, but I like this particular chaos.

I send the pie to the oven preheated to 180 degrees for 40-50 minutes. After the set time, the dough will increase in volume and rise, the apples will cook, and the meringue will brown well and become crispy.

But the aroma from this cake comes from such that no one will refuse a cup of tea with such a delicious treat.

In the cut, the cake looks very appetizing: a yellowish high and crumbly dough, a layer of juicy and soft apples and meringue with a golden crispy crust.

Due to apples, the dough is always very well saturated with fruit juice, which is clearly visible on a piece in the section.

Meringue is very sweet and crunchy in combination with slightly salty and tender dough and fragrant apples - ideal for tea drinking on a cool autumn day.

This cake has been a favorite treat in our family for many years because of its bright taste and beautiful appearance. It is easy and simple to prepare, and then it flies apart in a matter of minutes.

Bon appetit and good mood in these autumn days!

Time for preparing: PT01H10M 1 hour 10 minutes

As a child, my mother often cooked us an apple one, which she smeared with protein glaze on top, as a result, we got an airy treat with a crispy crust.
Shortcake with apples and whipped egg whites, the recipe of which I will tell you today, is a variation on this theme.

Recipe for shortbread pie with apples:

• Egg yolks - 2 pcs.
• Butter - 100 g (you can use margarine instead of butter or make a mixture of butter and margarine)
• Powdered sugar - 50 g.
• Apples - 2 pcs.
• Flour - 200 g (about 1.5 cups with a volume of 250 ml)
• Milk - 2 tbsp. spoons

For meringue:

• Egg whites - 2 pcs.
• Sugar - 100 g.

How to bake:

Rub the softened butter with powdered sugar and yolks, you should get a homogeneous mass, similar to a smooth cream.

Add flour to the mixture and grind it into crumbs.

In the resulting mass, pour 2 tbsp. spoons of milk and knead a soft elastic dough. Try to knead the dough quickly, because, with a long kneading, gluten will begin to form in the dough and the cake in the finished pie will turn out to be hard.

Roll out the cake, put it in a baking dish and refrigerate for 30 minutes. Take note.

Attention! Before putting the sand cake in a cold place, prick it with a knife or fork. This will help to avoid swelling and deformation of the dough during baking.

The next step in making apple meringue pie is preparing the filling.

Cut the apples into large pieces, sprinkle with lemon juice to prevent darkening of the pulp. Sprinkle with sugar and set aside - we need the apples to become softer and give off excess juice, which we will later drain. You can soften the apples a little by heating them in a saucepan with a piece of butter. In this case, the possibility that the apples "flow" during baking, we nullify.

Whip the whites into a dense mass, adding 100 grams of sugar, achieve a shiny snow-white glaze.

Note: Avoid getting fat particles into the container in which you whip the meringue, otherwise, the icing may not whip.

What other features and rules exist for whipping proteins with sugar can be found in a specially created article on my blog:

We take out the cold shortbread cake from the refrigerator, put the apples on the dough and send the apple pie to the oven, heated to 180-200 C, for half an hour.

After this time, cover the cake with white icing and send it back to the oven at 120 C, baking time - 1 hour.

To always make a shortbread pie with apples:

1. Apples should not be too juicy, otherwise the cake will get wet and taste like raw dough. It’s good if these are apples that have long been plucked from the tree and have become looser in structure.

2. The sand cake will be tender and crumbly if you put the butter out of the refrigerator and let it lie at room temperature. If you use cold butter (such dough recipes also exist), the dough will be firmer.

3. Apple meringue pie should be eaten freshly baked! If you leave it on the counter overnight (or in the fridge, it doesn't matter), the meringue may get soggy and partially melt.

Here's what we get:

Here are some of the most frequently asked questions about this recipe:

What form is used to bake an apple pie?

For this recipe, I use a regular 25 cm metal mold. You can use a larger or smaller diameter pan, but in this case you need to increase or decrease the amount of ingredients proportionally.

- Do I need to grease the mold?

You do not need to grease the apple pie mold for this recipe, as the dough contains a large amount of butter.

- Why is the meringue crust not crispy?

This may be due to the fact that the apples are very juicy, or the apartment has high humidity.

- Can I add nuts to the meringue?

Adding nuts will make the meringue hat smaller in volume (since nuts absorb moisture very well), but this will not make it less tasty. I am making this apple shortbread pie with whipped egg whites without nuts, but I think it will taste better with them.

- Is it possible to use not sweet, but sour varieties of apples?

I'd love to hear your feedback and photos! Write if the apple pie with meringue turned out, did you and your family like it!?

Apple pie can be made on the basis of olive oil - for example, the way Yulia Vysotskaya does it. In the piggy bank of video recipes, I offer this option:

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