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

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Apple pie with meringue and crumble

Dough

1. Butter 120 gram

2. Sugar 50 gram

3. Egg yolk 3 PC.

4. Salt 1 pinch

5. Flour 200 gram

Filling

1. The apples 600 gram

2. Butter 30 gram

3. Sugar 3 tbsp

4. Cinnamon 1 tbsp

Meringue

1. Chicken Egg Protein 3 PC.

2. Powdered sugar 100 gram

3. Salt 1 pinch

4. Corn starch 1 tbsp

Crumble

1. Butter 40 gram

2. Flour 100 gram

3. 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.