This wonderful pie full of luscious ingredients is very simple to make and a real wow to look at; your family will be so impressed.
Apple Meringue Pie Recipe
This pie consists of freshly-cooked fruit, spread over a breadcrumb base; then covered with lots of lovely meringue. You don't just have to use apples, any seasonal fruit will do. I have made this pie using peaches, plums, even pears; also mixed fruits too: apple and raspberry is a particularly good combination.
Apples are wonderful fruits.
They come in many sizes and types, for different purposes;
and different colours.
For this recipe I would use an eating variety as you want the slices to stay whole.
Ingredients for an 8" (20 cm) Pie:
100g (1/2 cup/ 3 1/2 ozs) Sugar. (How much sugar you use to sweeten the fruit is up to your own taste, so bear this in mind when weighing the sugar).
60g (1/4 cup/2 ozs) Butter
zest of 1 Lemon (unwaxed)
450g (2 1/8 cups/17 fl oz) Milk
180g (2 1/4 cups/6 oz fresh Breadcrumbs
3 medium Eggs, separated
Sufficient fruit to fill your pie. (About 6 apples should do it)!.
2 tablespoon of Honey (or, Apple Jelly, or, Apricot Jam; whichever you prefer)
Method:
The Pastry:
Put 25g/1 oz of the sugar, half the butter, lemon zest and milk into a saucepan and bring to boiling point; stir in the fresh breadcrumbs,
and leave to stand for 10 minutes.
Stir in the egg yolks (Make sure the breadcrumb mixture is not too hot as you don't want to cook the yolks before they are mixed in).
Put the breadcrumb mixture into your flan ring and spread out evenly, pushing it up the sides of the ring; make sure everywhere is of the same thickness.
Pre heat the oven to 165ºC (325ºF/Gas Mark 3).
Bake the 'crust' for 30 minutes and leave on one side until required.
The Filling:
Peel and core the apples,
and cut each apple into eight sections. (Large slices of apple are so much nicer)!
Melt the other 25g (1 oz) butter in a pan,
add the apples and saute on a gentle heat until softened, but still holding shape.
Add 1 tablespoons of honey,
2 tablespoons of water, and a little sugar (to taste).
Stir gently to glaze the fruit.
Cover the breadcrumb mixture with the cooked fruit and any remaining liquid. (Scrape that pan out really well)!
The Meringue:
Whisk the egg whites until stiff.
Add the rest of the sugar 1 tablespoon at a time, whisking well between additions. (Careful with adding the sugar as too quickly and you will loose volume).
Pipe whirls of meringue over the fruit in an attractive pattern. (You can just spoon the meringue over the fruit and swirl it to decorate if your piping skills are not very proficient)!
Put the pie back into the oven for 20 minutes until the meringue is golden brown.
Cut big slices for everyone and serve warm with lashings of cream...Mmmmmm!
Please.......
I would love to hear what you think. Thank you for looking at my work. :)X