avg —
Apple Pie with Meringue
Instructions
I prepare the ingredients for the dough. It is best to cut the butter into pieces so it warms up and softens faster.
Prepare the filling ingredients from the list.
Start with the dough, since it needs to chill for at least 2 hours. Sift the flour through a sieve to aerate it. Add the salt and baking powder.
In a separate container, combine the yolks with the fine sugar (powder).
Whip them until the mixture swells slightly and turns pale.
Rub the butter into the yolk mixture in 4 additions, adding each next portion only after the previous one has been blended in.
Add the dry ingredients in parts.
Mix them quickly with a spatula so that no dry flour or unblended chunks of butter remain.
Lay out cling film and turn the sticky dough out onto it.
Cover it with film on top and roll it out to 1 cm thick. Move the dough to the refrigerator, where the Breton dough needs to firm up, otherwise it is impossible to work with. It is better to leave the sheet there overnight, but if you are short on time, 2 hours will be enough.
Meanwhile, you can deal with the apples. Peel them, removing the core and skin. Then cut them into small cubes.
The cubes can be placed in the pie without any prior heat treatment. But it tastes better if you sauté the apples in butter until half-cooked. Do not add sugar here, since the dough and meringue are quite sweet and the pleasant tartness of the apples will balance the overall impression.
I set the oven to 180 degrees and turn it on. I transfer the chilled sheet of dough onto parchment. I cut out the required diameter.
I gather the excess dough and roll it into a rope, which I use to line the edges inside the ring. I flatten them, pressing them against the sides of the pan with my fingers. I prick the bottom with a fork. If the oven has not yet heated to the required temperature, I put the pan in the refrigerator; once it reaches the necessary degrees, I send it into the oven for 10 minutes.
During this time I make the meringue. I whip the egg whites to a light, soapy foam. Then I pour in the sugar, without stopping the mixer.
At the stage of soft, falling peaks, I add the powdered sugar.
I continue whipping at the highest speed until the meringue becomes stable and has a good density.
Once the shell has baked a little, I take it out and start assembling the pie. I place all of the filling inside.
I hide it under the meringue, but so that the fluffy cap does not touch the metal pan. I fluff up the surface with a spatula.
The pie should spend 20 minutes in the oven at the same temperature set initially. During this time the meringue develops a fragile crust that sounds hollow when tapped, while the remaining layers finish cooking.
The hot apple pie with meringue is ready. It is very fragile and must be handled with great care. It is better to let it cool, then transfer it to a dish and start tasting. All the layers are incredibly tender and really do melt instantly in the mouth, so do give it a try.Bon appétit!
Tips
- 1
Sauté the apples – the trick against a heavy pie. Raw apples release juice and the dough goes soggy. Half-cooked apples stay firm.
- 2
Two hours in the cold – the secret of Breton dough. Without chilling, the dough is sticky and you cannot shape the shell. Only once it has firmed up can you work with it.
- 3
Meringue clear of the pan – the trick against sticking. The cap must not touch the metal, or it will scorch and refuse to come away.
- 4
Soft peaks for the powder – the secret of stability. Add the powdered sugar exactly at the soft-peak stage and the meringue will be firm. The same principle works in other kinds of apple pies with meringue topping.
FAQ
Which apples should I choose? +
Tart-sweet varieties (such as Antonovka, Granny Smith or Semerenko) are ideal. Choose fresh, firm apples with no dents or spots. Overripe, soft apples are not suitable, as they will turn to mush, and neither are sweet dessert apples without any tartness. Apples around 7–10 cm are best; about 5–6 of them make up roughly 700 g. Peel them for a more tender texture.
What can I use instead of Breton dough? +
Possible alternatives are classic shortcrust pastry (140 g flour + 100 g butter + 1 egg, which is simpler) or ready-made puff pastry. Avoid yeast dough, which gives a different flavour, and sponge batter, which will not hold the filling. For a true taste of Brittany, though, use the Breton dough made with yolks.
How long does the pie keep? +
In the refrigerator under film it keeps for 2 days; any longer and the meringue settles and the dough goes stale. Take it out about 30 minutes before serving, as the cold dulls the flavours. At room temperature it keeps for 1 day in a container. Do not leave it in high humidity, or the meringue will weep. I do not recommend freezing it, as the meringue separates. It is best baked and eaten within the first day. Dust it with powdered sugar just before serving.
What should I serve the pie with? +
A classic dessert pairing: a scoop of vanilla ice cream, or with whipped cream. It also goes well with a cup of coffee with milk, hot cocoa or cappuccino, or black tea with lemon. It is a versatile, tender dessert for tea parties.
- Comment
or post as a guest
Be the first to comment.
