Cooking description:
If your family loves apple pies, be sure to try baking this meringue apple pie. It turns out beautiful, big enough and has a lot of filling. The recipe is simple, see the step-by-step recipe and cook for your family with pleasure, the family will appreciate your efforts.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Fruit / Apples / Flour
Dish: Baking / Pies
Ingredients:
- Flour - 300 Grams (260 grams - in the dough, 40 grams - in the filling)
- Sour cream - 180 Grams (100 grams - in the dough, 80 grams - in the filling)
- Baking powder - 1 teaspoon
- Butter - 150 grams (melted)
- Apples - 1 Kilogram
- Ground cinnamon - 0.5 Teaspoons
- Egg - 1 Piece
- Egg whites - 2 Pieces
- Sugar - 60 Grams
- Vanilla sugar - 1 Piece (bag)
- Powdered sugar - 60 Grams
- Salt - 1 Pinch
Servings: 6-8
How to make Apple Meringue Pie

Prepare your ingredients.

Add baking powder to flour, mix.

Pour sour cream, melted butter into a bowl for kneading dough, add flour with baking powder.

Knead a soft and elastic dough.

Cover the split form with baking paper, for safety reasons, the form can be greased with oil and sprinkled with flour.

Distribute the dough according to the shape, make the sides about 3 cm high. Prick the dough with a fork, put it in the freezer while you are filling.

Peel the apples and seeds, cut into small pieces, add cinnamon to the apples, stir.

Whisk the egg and sugar to pour.

Add flour, sour cream and vanilla sugar to the egg mixture.

Stir well so that there are no lumps left.

Fill in the form with apples, flatten.

Put the filling on top of the apples, preheat the oven to 180 degrees. Place the pie in the oven for 50 minutes.

While the cake is baking, about 10 minutes before the end of baking, prepare the meringue, for this, beat 2 egg whites with a pinch of sugar, then, without stopping whisking, add the powdered sugar.

Remove the cake from the oven.

Apply meringue on top of the cake, make light peaks with a silicone spatula, send to the oven for another 7-10 minutes.

Gently remove the cake from the mold; serve it better cooled.

The pie turned out to be tender, with a lot of filling, very tasty!