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Apple pie with meringue
The most incredible in taste sensations, melting in the mouth and bringing true enjoyment - that's what it is, apple pie with meringue on Breton dough. To prevent the filling from weighing down the pie during baking, it's better to lightly fry the apples before placing them in the shortcrust basket. And the protein meringue should be dense and stable, without sugar granules - otherwise, the airy cap will spread when heated, failing to perform its function.
Ingredients
Show ingredients
- flour (all-purpose) - 140 g;
- white sugar (better to grind it almost to powder) - 75 g;
- butter 82% (softened) - 100 g;
- baking powder - 7 g;
- fine salt - a third of a small spoon;
- egg yolks - 2 pcs.
Filling:
- tart-sweet apples - 700 g;
- butter 82% - 20 g;
- egg whites - 2 pcs;
- white sugar - 70 g;
- powdered sugar - 40 g.
Preparation
- Prepare the ingredients for the dough. It's better to cut the butter into pieces so that it warms up and softens faster.
- Prepare the products from the list for the filling.
- Start with the dough, as it needs to cool for at least two hours. Enrich the flour with oxygen by sifting it through a sieve. Add salt and baking powder.
- Place the yolks with fine sugar (powder) in a separate container.
- Whip them to a state where the mixture slightly swells and turns white.
- In 4 additions, rub the butter into it, adding each subsequent portion only after the previous one has been incorporated into the egg mixture.
- Gradually add the dry ingredients.
- Mix them quickly with a spatula to ensure no dry flour or unblended butter chunks remain.
- Lay out cling film and dump the sticky dough onto it.
- Cover it with film on top and roll it out to a centimeter thick. Transfer the preparation to the refrigerator, where the Breton dough needs to cool, otherwise, it will be impossible to work with. It's better to leave it there overnight, but if you're short on time, two hours will suffice.
- Meanwhile, you can deal with the apples. They should be peeled, and the core and skin removed. Then - diced into small cubes.
- The cubes can be placed in the pie without preliminary heat treatment. But it will taste better if the apples are sautéed in butter until half-cooked. Do not add sugar here, as the dough and meringue are quite sweet, and the pleasant acidity of the apples will balance the overall impression.
- Set the oven temperature to 180 degrees and turn it on. Transfer the chilled dough onto parchment paper. Cut out the required diameter.
- Gather the excess dough and roll it into a rope, which you will use to line the edges inside the ring. Flatten them by pressing with your fingers against the sides of the pan. Prick the bottom with a fork. If the oven has not yet reached the desired temperature, place the pan in the refrigerator. Once the required degrees are reached, put it in the oven for 10 minutes.
- During this time, make the meringue. Whip the egg whites until a light soapy foam forms. Then add the sugar while continuing to mix with the mixer.
- At the stage of soft peaks forming, add the powdered sugar.
- Continue whisking at the highest speed until the meringue achieves stability and good density.
- When the basket is slightly baked, take it out and start assembling the pie. Place all the filling inside.
- Hide it under the meringue, but make sure the fluffy cap does not touch the metal pan. Fluff the surface with a spatula.
- The preparation should stay in the oven for 20 minutes at the same temperature set initially. During this time, the meringue will acquire a fragile crust that makes a dull sound when tapped, while the remaining layers will finish cooking.
- The hot apple pie with meringue is ready, it is very fragile and needs to be handled extremely carefully. It's better to let it cool, then transfer it to a dish and begin tasting. All layers are incredibly delicate and truly dissolve instantly in the mouth, give it a try.
Enjoy your meal!
