Apple pie with meringue. Crumbly dough, sour apples and sweet meringue

Today I have for you a recipe for a traditional very tasty apple pie with meringue.

Apple pie with meringue

Dough kneading

1. I mix wheat flour with baking powder and salt.
2. Beat egg yolks with sugar until light. I add soft butter there in 4 doses.
3. Add dry ingredients and mix quickly.

I roll out the dough to a thickness of about 1 cm and put it in the refrigerator for 2 hours.

COOKING APPLES

1. I put the chopped apples in a bowl and immediately pour over the lemon juice.
2. I heat about 15 g of butter in a pan and spread the apples. I keep the heat strong so that the liquid evaporates.
3. When the apples are ready and there is no excess liquid, the heating can be turned off.

Preheat the oven to 180°C and take out the dough.

I roll out the dough and put it in a ring. I roll out the rest of the dough into a tourniquet and make a side.

I put the base in the oven for 10 minutes.

PREPARING THE MERENGUE

1. Whisk the remaining 2 egg whites. When foam appears, I gradually introduce sugar into the rain and beat until a dense, stable mass.
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2. At the stage of "soft peaks" I add 40 g of powdered sugar and beat the meringue until stable.

PIE ASSEMBLY

1. I spread the apples on the base in an even layer.
2. Spread whipped meringue on top. It is advisable not to lean against the sides.

I put the cake in the oven for about 20 minutes.

Apple meringue pie recipe:

Breton pastry:

140 g wheat flour

75 g sugar

100 g butter

7 g baking powder

1/3 tsp salt

2 egg yolks (32-34 g)

Filling:

600-700 g apples

15 g butter

2 egg whites (~70 g)

70 g sugar

40 g powdered sugar