Apple Pie with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For covering:
- 800 g apples (Boskoop)
- 30 g lemon juice
- 30 grams sugar
For the dough:
- 2 egg (s)
- 3 egg yolks
- 125 g mararine
- 100 g suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 175 g flour
- 5 g bakin powder
- 30 g rum
- Fat, for the shape
- Flour, for the mold
For the meringue topping:
- 3 egg whites
- 1 pinch (s) salt
- 150 grams sugar
Print Recipe
Pin Recipe Instructions
- Grease and flour a springform pan.
- Peel, quarter and roughly dice the apples. Mix with lemon juice and sugar.
- Preheat the oven to 175 ° C or 150 ° C fan oven. Gas level 2.
- Dough:
- Mix the margarine, sugar, vanilla sugar and salt until creamy. Mix in eggs and yolks one at a time. Mix flour and baking powder and mix in briefly in portions alternating with rum. Brush into the form. Spread the apples on top, pressing something into the batter. Bake for 30 minutes.
- Meringue hood:
- Beat the egg whites and a pinch of salt until stiff. Drizzle in the sugar and keep beating until it has completely dissolved. Spread the mixture on the cake.
- Bake for another 20-25 minutes at the same heat and with the door ajar. The meringue should be lightly browned.
- A simple, very good cake that is popular with my whole family and is always eaten right away. Certainly also tastes good with other fruits.
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