Name: Apple pie with meringue and crumble
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Butter - 120 gram; Sugar - 50 gram; Egg yolk - 3 PC.; Salt - 1 pinch; Flour - 200 gram; The apples - 600 gram; Butter - 30 gram; Sugar - 3 tbsp; Cinnamon - 1 tbsp; Chicken Egg Protein - 3 PC.; Powdered sugar - 100 gram; Salt - 1 pinch; Corn starch - 1 tbsp; Butter - 40 gram; Flour - 100 gram; Sugar - 2 tbsp

Ingredients for - Apple pie with meringue and crumble

1. Dough Butter 120 gram

2. Dough Sugar 50 gram

3. Dough Egg yolk 3 PC.

4. Dough Salt 1 pinch

5. Dough Flour 200 gram

6. Filling The apples 600 gram

7. Filling Butter 30 gram

8. Filling Sugar 3 tbsp

9. Filling Cinnamon 1 tbsp

10. Meringue Chicken Egg Protein 3 PC.

11. Meringue Powdered sugar 100 gram

12. Meringue Salt 1 pinch

13. Meringue Corn starch 1 tbsp

14. Crumble Butter 40 gram

15. Crumble Flour 100 gram

16. Crumble Sugar 2 tbsp

How to cook deliciously - Apple pie with meringue and crumble

1 . Stage

Prepare the dough. The soft butter, taken out of the fridge in advance and had time to thaw to a malleable state, combine with the sugar. Rub thoroughly with a fork. We separate the eggs into yolks and whites. The egg whites go to the fridge. Add the yolks to the butter. Throw in a pinch of salt and mix the butter-yolk mixture.

2 . Stage

Gradually add flour and form a soft, pliable flour ball. Do not knead for a long time - you just need to combine all the components together until a homogeneous dough, not sticking to your hands. If the mass is sticky, add more flour.

1. Stage. Apple pie with meringue and crumble: Gradually add flour and form a soft, pliable flour ball. Do not knead for a long time - you just need to combine all the components together until a homogeneous dough, not sticking to your hands. If the mass is sticky, add more flour.

3 . Stage

Using your fingers, stretch the dough over the mold (24 cm in diameter). Tamp down an even layer on the bottom, forming a rim about 2 cm high. If the mold is smaller, you can form a 4 cm rim). Pierce the base densely with a fork, so that the cake does not puff up during baking, and then put the form in the refrigerator for 30-40 minutes.

1. Stage. Apple pie with meringue and crumble: Using your fingers, stretch the dough over the mold (24 cm in diameter). Tamp down an even layer on the bottom, forming a rim about 2 cm high. If the mold is smaller, you can form a 4 cm rim). Pierce the base densely with a fork, so that the cake does not puff up during baking, and then put the form in the refrigerator for 30-40 minutes.

4 . Stage

Let's proceed with the filling. Cut off a thin layer of skin from the apples, remove the core. Cut into thin slices, add cinnamon and sugar. Stir. Then we put apple slices into a saucepan, add soft butter and cinnamon and stir. Keep on a low heat under a lid for about 5-15 minutes (time depends on the type of apples). The slices should soften slightly, but retain their shape

1. Stage. Apple pie with meringue and crumble: Let's proceed with the filling. Cut off a thin layer of skin from the apples, remove the core. Cut into thin slices, add cinnamon and sugar. Stir. Then we put apple slices into a saucepan, add soft butter and cinnamon and stir. Keep on a low heat under a lid for about 5-15 minutes (time depends on the type of apples). The slices should soften slightly, but retain their shape

5 . Stage

Take the container with the cooled dough out of the fridge. Put it in an oven heated to 180 degrees for 15-20 minutes. Fill the baked sandy "basket" with the apple filling.

1. Stage. Apple pie with meringue and crumble: Take the container with the cooled dough out of the fridge. Put it in an oven heated to 180 degrees for 15-20 minutes. Fill the baked sandy

6 . Stage

Next we prepare the meringue. Whites are beaten with a pinch of salt until they form a soft, completely white mass, then gradually add the powdered sugar. Continue beating vigorously until stiff peaks and at the end of the beating add the starch.