Apple pie with meringue
I have made this cake several times, usually when I have apples that pile up on the table and I don't get to eat them raw. The recipe is old, well-known, the kind that always turns out the same if you follow the simple steps and don't rush. It's not a quick cake, but it doesn't require any special techniques. It has a tender dough, sautéed apples, and a thick meringue that completes the look. Quick info Total time: about 2.5 hours (including overnight cooling) Preparation time: about 40 minutes Baking time: 45 minutes at 180°C + 45 minutes at 150°C for meringue Servings: 12-16 slices, depending on how big you cut them Difficulty: medium Recipe type: homemade apple meringue cake, suitable for weekends or when you have guests Ingredients For the dough: - 400 g flour - 150 g butter (or margarine if you don't have butter) - 100 g yogurt - 10 g baking powder - 4 eggs - a pinch of salt - grated peel of one lemon - 50 g semolina (for sprinkling over the dough) Filling: - 1 kg grated apples (weighed after being peeled and drained) - 2-3 tablespoons sugar (to taste of the apples) - 1 tablespoon cinnamon For the meringue: - 4 egg whites - 200 g sugar - 1 teaspoon lemon juice - rum essence (optional, to taste) Preparation method 1. Preheat the oven to 180°C. Line the large baking tray with parchment paper. 2. For the dough, mix the soft butter with the sugar in a bowl until well combined, without turning it into foam. Add the yogurt, lemon zest, salt, and egg yolks, then mix. Incorporate the sifted flour with the baking powder. Do not knead, just mix until no dry flour is visible. 3. Pour the mixture into the prepared tray. Spread it with your hand to cover the bottom of the tray without pressing too hard. Prick the dough with a fork here and there. Sprinkle the semolina evenly over the entire surface to help prevent it from getting soggy from the apples. 4. Weigh the peeled, grated, and well-drained apples to have 1 kg. Place them in a pot, add the 2-3 tablespoons of sugar, and cook over medium heat, stirring occasionally, until they soften and the liquid reduces. Add the cinnamon at the end. 5. Spread the sautéed apple filling evenly over the dough in the tray. 6. Place the tray in the preheated oven at 180°C and bake the cake until it starts to form a light crust on top, about 45 minutes, so it is only half-baked. Do not open the oven during baking. 7. While the cake is in the oven, prepare the meringue: beat the egg whites until stiff. Gradually add the sugar, one tablespoon at a time, continuing to mix until the meringue becomes dense and shiny. Finally, add the lemon juice and rum essence (if using). The meringue should be firm, not runny when you turn the bowl upside down. 8. Remove the tray from the oven after it has baked halfway. Spread the meringue over the layer of apples, smoothing it with a spatula. 9. Reduce the temperature to 150°C and return the tray to the oven. Bake for another 45 minutes, until the meringue is dry on the surface and takes on a slightly golden hue. 10. When the cake is done, turn off the oven and let it cool slowly, ideally overnight, with the oven door slightly ajar. It cuts much better the next day, and the meringue won't stick to the knife. Why I make this recipe often A large tray is used, so a lot of cake comes out in one batch. It's not fussy, with ingredients at hand. The meringue holds up well, and the cake doesn't get soggy quickly. It remains tasty even after two days. Tips and variations Tips - Don't skip the semolina sprinkling, otherwise the apples can make the dough soggy. - Let the apples cool a bit before placing them over the dough. - Don't open the oven in the first 45 minutes, otherwise the dough will sink. - For meringue, ensure the bowl is perfectly clean, otherwise it won't whip well. Substitutions - If you don't have butter, you can use margarine; the texture will be slightly different, but the cake will still turn out. - Yogurt can be replaced with low-fat sour cream, but it should be of the same consistency. - Apples can be sweeter or more tart; adjust the sugar in the filling to taste. Variations - You can add chopped nuts to the apple filling for a bit of crunch. - If you don't want cinnamon, you can use vanilla. - For a thinner layer of meringue, reduce the amount of egg whites and sugar by half. Serving ideas - The cake is good cut into small squares to avoid crumbling. - A little powdered sugar can be sprinkled over the meringue after cooling, but it's not mandatory. - It's good both plain and with coffee or tea. Frequently asked questions 1. Can the cake be made with pears instead of apples? - Yes, you can use firm pears; just make sure to drain them well after grating. 2. How do I prevent the meringue from sticking to the knife when cutting? - Cut the cake only after it has completely cooled, ideally the next day, with a thin-bladed knife greased with a little oil or warm water. 3. If I don't have a large baking tray, can I use two smaller trays? - Yes, divide the mixture between two trays, but adjust the baking time slightly; check to ensure the edges don't dry out too much. 4. Can I use store-bought dough instead of homemade? - I don't recommend it for the texture and taste of this recipe, but technically you can try with a sheet of shortcrust pastry. 5. Can the cake be frozen? - I do not recommend it; the meringue changes texture when thawed and becomes sticky. Nutritional values Approximately, for one serving (out of 16): about 230 kcal, 6 g fat, 38 g carbohydrates, 4 g protein. With a lot of meringue and tender dough, the cake has enough sugar and fat, but also enough satiety. These are approximate values. Storage and reheating The cake can be stored at room temperature, covered with a towel or foil, for up to 3 days. It does not store well in the fridge, as the meringue becomes moist. There is no need to reheat it; it is served cold or at room temperature. If you want to transport it, wait until it is completely cooled.
Preparation
In a bowl, we cream the butter with the sugar until well combined, then add the yogurt, lemon zest, salt, and egg yolks. Mix well and then add the sifted flour along with the baking powder. The mixture is not kneaded, just mixed and poured into a baking tray lined with parchment paper, spreading it with your hand. Poke the sheet with a fork and sprinkle it with semolina. The peeled, grated apples, drained of juice and weighed, are placed with the sugar on the stove and sautéed until soft, then add cinnamon and place them in the tray over the dough sheet. We place the cake in an oven preheated to 180 degrees and let it bake for only half the time. Meanwhile, we beat the egg whites until foamy, gradually adding the sugar and lemon juice. It is important to mix well until the foam becomes dense, shiny, and does not run when we turn the bowl upside down. We take the tray out of the oven, spread the meringue over the cake, and return it to bake for another 45 minutes at a low heat of 150 degrees. The cake is ready when the meringue is dry on the surface and slightly browned. Let it cool in the oven until the next day when it can be cut. Enjoy your meal!
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