CookEat Recipe
French Apple and Currant Meringue Pie
Finely chopped apple and currants baked with yolks in a butter crust, then browned under meringue.
Method
Steps
Step 1
For the proposed sweet crust, rub cold butter into flour, sugar and salt to coarse crumbs. Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes. Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 2
Heat oven to 180 °C and line a deep 23 cm dish with chilled pastry. Mix apples, currants, sugar, cinnamon and lemon with beaten yolks and fill the shell.
Step 3
Bake about 35–40 minutes until pastry is golden, apples tender and yolk filling set.
Step 4
Beat pasteurized whites with powdered sugar to firm peaks, spread over the hot pie and return to oven until lightly browned and heated through. Rest before slicing.
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