Apple Meringue Pie is a modern British recipe for a classic dessert of an apple pie on a shortcrust base with a meringue topping that makes an interesting alternate dessert for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Apple Meringue Pie.
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Ingredients:
225g plain flour
175g butter, diced
2 tbsp sugar
450g cooking apples, peeled, cored and roughly chopped
2 eggs, separated
sugar, or honey to taste
cold water, to bind
Method:
Sift the flour into a bowl, add the diced butter and rub into the flour until the mixture resembles coarse crumbs then stir in the sugar. Add just enough water to bring the mixture together as a dough then turn onto a lightly-floured work surface and roll out until large enough to cover the base and sides of a pie dish.
Press the dough into the sides of the dish and trim off any excess before pricking the base of the pastry with a fork. Cover with baking parchment and fill with baking beans then transfer to an oven pre-heated to 180°C. Bake blind for about 20 minutes then remove from the oven and take out the paper and beans.
In the meantime, place the apple pieces in a saucepan with about 2 tbsp water and a little sugar or honey, to taste. Bring to a simmer, cover and cook until the apples can be beaten into a pulp. Take off the heat and set aside to cool until just warm then beat in the egg yolks. Pour this mixture into the pastry shell and smooth with a knife.
Now whisk the egg whites until stiff and pile these on top of the apple mixture. Transfer to the oven and brown for about 15 minutes. Serve warm or cold.
