CookEat Recipe
Apple Meringue Pie
Apple pie in folded butter pastry with a lightly browned vanilla meringue, served cold.
Method
Steps
Step 1
Heat the oven to 200°C. Roll out a quarter pound of prepared cold folded butter pie paste into a circle half an inch wider than the pie plate. Lightly butter the plate, line it with the paste, press down the edges and trim neatly. Keep unused raw trimmings refrigerated.
Step 2
Peel and core six good-sized apples, halve them and slice very finely. Mix all the slices gently with one ounce of sugar, half a teaspoon of ground cinnamon and one teaspoon of ready vanilla extract. Arrange all this fruit evenly in the pastry shell.
Step 3
Bake for about twenty minutes, continuing as needed until the apples are tender and the pastry base is fully baked. Protect the exposed rim if it browns before the filling is cooked. Remove the pie and lower the oven to 180°C.
Step 4
Separate two fresh shell eggs and reserve the yolks for another use. Beat the two actual whites to a froth. Add two ounces of sugar and half a teaspoon of ready vanilla extract, mixing gently with a skimmer for half a minute. Spread over the apples with a knife and sprinkle the separate tablespoon of fine sugar over the top.
Step 5
Return the pie to the oven for about ten minutes, continuing as needed until the topping is lightly golden, set through and reaches 74°C in its thickest part. Colour alone does not show that the egg-white layer is cooked through.
Step 6
Remove the pie and cool promptly. Place it in a refrigerator at 4°C or colder within two hours and chill until cold before serving.
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