Making apple pie with meringue. Apple pie with meringue: the most delicious recipes Apple pie with grated apples and meringue

Ingredients

For the test:

flour - 220 g;
butter - 180 g;
yolks - 4 pcs.;
soda - 0.5 teaspoon spoons;
salt - a pinch;

For filling:

apples - 5-6 pcs.;
sugar - 100 g;
cinnamon - 0.5 teaspoon. spoon;

For the meringue:

squirrels - 4 pcs.;
sugar - 125 g.

Cooking time is about 2 hours.

Yield: 6 servings.

We present to your attention an original apple pie with meringue, step by step recipe with a photo of which is presented below. This pie is crumbly and tender at the same time. Its basis consists of shortcrust pastry, and inside there is a delicious and aromatic apple filling and airy meringue. Some cookbooks call this pie “Polish Apple Meringue Pie.” Its recipe is not very complicated and, if desired, even a less experienced cook can handle it.

How to make shortbread apple pie with meringue - recipe with photos step by step at home

First you need to prepare everything necessary ingredients. As you can see, to prepare apple pie on shortcrust pastry with meringue you need the most simple products. Apples should be of medium size, preferably of the sweet and sour variety.

The butter must be taken out of the refrigerator in advance so that it becomes soft. Separate the yolks from the whites. Grind the butter together with the yolks, and put the whites in the refrigerator for now.

Sift the flour and mix with baking soda and a pinch of salt. Add flour to the yolk-butter mixture and knead the dough. Divide it into 2 parts, separating about a third of the dough. Roll each piece of dough into a ball. Wrap the smaller piece in cling film and put it in freezer for about 20 minutes. Cover the larger piece with film and place in the refrigerator.

In the meantime, you can make the filling for the apple pie and shortcrust pastry meringue. To do this, you need to wash the apples, cut off the skin and cut out the core. Then the apples need to be grated coarse grater. Place them in a small saucepan, add sugar and cinnamon. Mix everything, pour 1-2 tablespoons. spoons of water (the amount of water depends on the juiciness of the apples) and put on low heat. Simmer the apples for about 10 minutes (with the lid closed). Then you can open the lid and, stirring, simmer the apples until almost all the liquid has evaporated.

To bake the pie you will need a springform pan. You need to place a larger piece of dough on its bottom and level it over the entire mold, making sides at least 3 cm high.

Cooled down apple filling Place in the mold and smooth out.

Take a smaller piece of dough out of the freezer and grate about half of this piece on a coarse grater, evenly distributing the pieces of dough over the layer of apples.

Remove the whites from the refrigerator and beat them with a mixer until they form thick foam. Then, gradually adding sugar, continue beating the whites until stiff peaks form. After this, put the whipped whites into the mold and distribute them evenly over the entire surface.

Grate the remaining dough onto the protein layer, making sure that the layer of dough evenly covers the protein layer.

Place the pan in the oven, preheated to 170 degrees, and bake the cake for 45 minutes. After this, turn off the heat, but do not remove the pie, but leave it in the oven for another 30 minutes. Then let the cake cool completely in the mold and only then carefully transfer it to a plate.

Now you know how to bake an apple pie with meringue on top. The recipe with photos at home demonstrated in detail how to do this. You can brew your favorite tea and treat your family delicious pie.

We wish everyone bon appetit!

step by step recipe with photos

Shortbread pie with meringue is so elegant that it creates a feeling of celebration on any day. His recipe is quite simple, but you need to know some subtleties. The dough should be kept in the refrigerator for about half an hour.

The meringue will come out voluminous only with the right approach to preparation. The whites should be cooled first, and sugar should be added after a stable foam appears. It is convenient to spread the protein mass using a syringe or pastry bag. The temperature regime must be chosen in such a way that baking occurs evenly, otherwise the hard top will settle when the middle is wet, and you won’t get a fluffy protein cap.

Ingredients

You will need for a 20 cm mold:

80 g butter or margarine
2 yolks
3 pinches of salt
50 g granulated sugar
1 tbsp. wheat flour
5-6 tbsp. l.
2 chicken whites (for meringue)
50 g granulated sugar

Preparation

1. The pie recipe is also notable for the fact that chicken eggs They are entirely included in both the dough and the meringue - without any residue. The butter must be melted in a container, placing it on water bath or microwave, but not to a boil. Then we will add chicken yolks to it, pouring the whites into a cup or directly into a whipping bowl.

2. Add it to the oil granulated sugar and salt, mix everything until a homogeneous mass is formed.

3. Add sifted through a sieve wheat flour and knead the plastic shortbread dough. Without letting it rest, spread the dough over the bottom of the pan, slightly turning it on the sides and place in the oven at 180C for 8-10 minutes. We will monitor the surface of the dough so that it does not swell. If this happens, we will pierce it with a toothpick or skewer.

4. At the same time, beat the whites with a pinch of salt for about 3 minutes, and then add sugar and continue beating for another 5 minutes until a smooth protein cream is formed.

5. Remove the sand base from the oven and coat it inside with red currant jelly, but be very careful not to burn yourself. You can replace jelly with any delicious jam or jam - go according to your taste.

For many years in a row, our family has developed such a tradition that I cook “Alyonushka” pie for my mother’s birthday. This is exactly the name he had in cookbook, according to which I prepared it for the first time, but on the Internet they didn’t give it any names. But in essence, whatever one may say, this is an apple pie made from shortcrust pastry with meringue. And this is my mother’s favorite pastry. Since I wasn’t able to bake it for my birthday this year, I had to - with great pleasure, I dare say - make up for lost time this weekend.

This pie is prepared quite simply and does not take much time, but in the end you get a magical treat, which is the right time to cook with delicious and aromatic apples.

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

Add half a glass of sugar to the softened margarine.

Separate the yolks from the whites. Immediately place the whites in a bowl convenient for further beating and put them in the refrigerator, and place the yolks in margarine and sugar.

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

To the already homogeneous mass you need to add salt at the tip of a knife.

Half a teaspoon of soda goes here.

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

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

Ready dough obedient, but you won’t be able to make any complex shapes out of it, because it will begin to crumble.

For greater convenience, I take a springform pan and grease it vegetable oil and spread the dough with my hands rather than rolling it out first. It's more comfortable for me.

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

Now the time has come for apples and here everyone decides for themselves how many they need. For me the ideal quantity 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 aromatic and with a slight sourness, others are crumbly, honey-like and very sweet.

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

I place the slices on the dough in the form, overlapping.

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

I add salt to the chilled whites of three eggs at the tip of a knife.

And then I remembered that my parents didn’t have a mixer. I beat the egg whites until they form “soft peaks” (thick white foam) by hand. With a mixer everything would be much faster, but, as my parents said, everything always tastes better by hand. In general, there are quite a few superstitions and rules when it comes to beating egg whites. Over the years of working with squirrels, I have learned only these lessons: eggs must be fresh, always chilled, and that’s it. Then, either with your hands or with a mixer, gradually increase the speed, but the whites will beat to the desired consistency. The main thing is to have patience and faith in your strength.

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

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

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

I spread the whites over the apples on the pie. You can use a spoon to give it some shape, but I like this chaos.

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

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

In cross section, the pie looks very appetizing: yellow, tall and crumbly dough, a layer of juicy and soft apples and meringue with a golden crispy crust.

Because of the apples, the dough is always very well saturated with fruit juice, which is clearly visible in the cross-section of the piece.

The meringue is very sweet and crunchy combined with a slightly salty and tender dough and fragrant apples - ideal for tea on a cool autumn day.

This pie, due to its bright taste and beautiful appearance It has been a favorite delicacy in our family for many years. It's easy and simple to prepare, and then it flies apart in a matter of minutes.

Bon appetit and Have a good mood on these autumn days!

Cooking time: PT01H10M 1 h. 10 min.

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

Using your hands, rub the butter and flour mixture into fine crumbs, then pour in the 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 place in an oven preheated to 180 degrees for 20-25 minutes.
While the pie base is baking, prepare the filling. To do this: peel and seed the apples and cut into arbitrary, but not large, pieces. Place apples in a frying pan with butter.

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

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

Place the apple filling on the prepared hot sand base.

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

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

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

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

This is a cut of the pie.

Bon appetit!

As a child, my mother often prepared us apple pie, which she coated with protein glaze on top, resulting in an airy delicacy with a crispy crust.
Shortbread pie with apples and whipped egg whites, the recipe for 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 the meringue:

Egg whites – 2 pcs.
Sugar – 100 g.

How to bake:

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

Add flour to the mixture and grind it into crumbs.

Pour 2 tbsp into the resulting mass. spoons of milk and knead soft elastic dough. Try to knead the dough quickly, since if you knead for a long time, gluten will begin to form in the dough and the crust will form. finished pie it will turn out hard.

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

Attention! Before placing the shortbread in a cold place, prick it with a knife or fork. This will help prevent the dough from swelling and deforming during baking.

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

Cut the apples into large pieces and sprinkle lemon juice to avoid darkening of the pulp. Sprinkle with sugar and set aside - we want the apples to become softer and release excess juice, which we will later add salt. You can soften the apples a little by heating them in a saucepan with a piece of butter. In this case, we reduce the possibility that the apples will “flow” during baking.

Beat 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 are whipping the meringue, otherwise the glaze may not whip up.

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

We take the cold shortbread out of the refrigerator, put the apples on the dough and put the apple pie in the oven, preheated to 180-200 C, for half an hour.

After this time, cover the cake with white glaze and put it back into the oven at 120 C, baking time - 1 hour.

To ensure that shortbread pie with apples always turns out:

1. The apples should not be too juicy, otherwise the cake will become soggy and the taste will taste raw dough. It’s good if these are apples that have been picked from the tree a long time ago and have become looser in structure.

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

3. Apple pie with meringue you have to eat it freshly baked! If you leave it on the counter overnight (or in the refrigerator, it doesn't matter), the meringue may become soggy and partially melt.

Here's what we get:

I will answer the questions that I most often receive regarding this recipe:

— What form is used to bake apple pie?

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

— Do I need to grease the mold?

There is no need to grease the apple pie pan 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 there is high humidity in the apartment.

— Is it possible to add nuts to meringue?

Adding nuts will make the meringue cap smaller in volume (since nuts absorb moisture well), but this will not make it any less tasty. I bake shortbread pie with apples according to this recipe with whipped egg whites without nuts, but I think it will be tastier with them.

— Is it possible to use sour apples instead of sweet ones?

I will be glad to see your feedback and photos of the result! Write how the apple pie with meringue turned out, did you and your family like it!?

Apple pie can be prepared using olive oil- for example, the way Yulia Vysotskaya does it. I offer this option for the collection of video recipes:

In contact with