Juicy, sweet and absolutely sure to succeed: This is how you bake the perfect apple pie with a meringue topping
Apple pie actually always works – especially when it’s baked simply and traditionally. You will make this recipe more than once.
Apple meringue cake
Fast, easy, down to earth! These are the words we would use to describe a good apple pie. With a meringue topping, the pastry becomes something special that you can bring to any good party.
90 minutes
30 minutes
30 minutes
30 minutes
Cake
Everyday
German
Tart pan (26 cm Ø), oven, foil, fork, pot
€ € € €
Ingredients
for 12 servings
-
3 eggs
-
125g cold butter
-
200 g wheat flour (Type 55)
-
40g powdered sugar
-
0.5 pack grated lemon peel
-
500g apples
-
2 tbsp lemon juice
-
80g sugar
-
2 tbsp breadcrumbs
-
Salt
-
for the shape
preparation
- Separate the eggs. Dice the butter, knead it with the flour, powdered sugar, lemon peel and egg yolks to form a shortcrust pastry, wrap in foil and chill for approx. 30 minutes.
- Preheat the oven to 180°C and grease the tin. Peel the apples, remove the core and cut the apples into small cubes. Mix in a pot with the lemon juice and 2 tablespoons of sugar, heat and simmer for approx. 5 minutes.
- Roll out the dough between foil to the size of the prepared baking tin, line it with it, prick it several times with a fork and pre-bake in the preheated oven for about 20 minutes until golden brown. Beat the egg whites with the remaining sugar and a pinch of salt until stiff.
- Sprinkle the pre-baked base with breadcrumbs. Spread the apple compote on top. Add the egg whites on top and bake for another 10-15 minutes until the tips of the egg whites turn golden brown. Let the apple pie cool, cut into pieces and serve.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 958 kJ 229 kcal |
| Fat | 11.0g |
| Carbohydrates | 27.0g |
| protein | 4.0g |
