Shortbread Apple Pie With Meringue. Step-by-step Recipe With Photo

The most delicious shortbread apple pie is biscuit with apples and meringue, which consists of unsweetened shortbread dough, baked apples and tender meringue with a golden brown crust. You will need time to prepare it, but basically this is, so to speak, passive time that does not require your direct long-term participation.

Cooking time: 1 hour 40 minutes
Servings: 4

Ingredients for shortcrust apple meringue pie

For filling:

600 g apples;
15 g of vegetable oil;
5 g ground cinnamon;
1/3 nutmeg.

For the test:

150 g wheat flour;
2/3 teaspoon baking powder;
75 g butter;
3 raw egg yolks;
a pinch of fine salt.

For the meringue:

3 raw egg whites;
120 g icing sugar.

Method of making shortcrust apple pie with meringue

For the filling, bake the apples - mine, remove the core, cut into slices about a centimeter thick.

Cover the baking sheet with a piece of parchment for baking, lay out the chopped apples, pour with refined vegetable oil (odorless). We bake on the middle shelf of the oven for 25 minutes at a temperature of 165 degrees Celsius.

While the apples are baking, make a biscuit dough. Cut the butter into small cubes.

Pour premium wheat flour mixed with baking powder and fine salt to the butter. Grind the ingredients until crumbs form.

Pour in flour with baking powder and stir

Break the raw eggs into a deep bowl, separate the yolks from the whites. Then mix the yolks with flour and butter crumbs, quickly knead the dough.

We separate about 50 g of dough, put it in the freezer. Roll out the remaining piece in a layer 4-5 millimeters thick, put it on a clean, dry baking sheet.

To transfer the shortcrust pastry to a baking sheet, roll it out between two sheets of parchment.

We form a round biscuit on a baking sheet, lightly crush it in a circle with a tablespoon to make a low side.

Roll out part of the dough into a round biscuit

Fan cooled baked apples onto the dough. You can put multiple layers.

Sprinkle apples with ground cinnamon and grated nutmeg. Place the baking sheet in a cool place while we cook the meringue.

Sprinkle apples with cinnamon and nutmeg

Whisk the raw proteins in a food processor for 2-3 minutes until a fluffy white mass is obtained. Then slowly add the icing sugar. Powder should be sprinkled in small portions, otherwise the whole kitchen will be covered with white dust.

Beat the protein with powder until stable peaks, put on apples.

Put egg whites whipped with powdered sugar on top of apples

We distribute the meringue over the apples in an even layer, the mass is thick, so there is no need to be afraid that it will spread.

Distribute the meringue over the entire surface of the apple filling

We take out the frozen dough from the freezer, rub it on a coarse grater, sprinkle the meringue evenly.

We send the baking sheet to an oven heated to 160 degrees for 40-45 minutes. Watch the baking, but do not open the door! The meringue is a very capricious thing: as soon as it settles, the cake will turn out to be completely flat. If necessary, after 20 minutes, the baking temperature can be lowered to 130 degrees.