Apple Meringue Pie with its strawberry rhubarbe variation

Always looking for ways to use egg whites, and big fan of all meringue pies, I love combining an apple pie (like the recently posted vegan and gluten-free apple crumble pie) with an Italian meringue topping.

Apple Meringue Pie (rectangular mould 36 cm)

If you choose another mould you might find the conversion table cake tin that I have recently posted, helpful

Shortcrust pastry
250g of flour
175 g butter
5 g salt
10 g icing sugar
1 whole egg
For the compote
800 g apples
60 g of water
60 g caster sugar
1 vanilla pod, split and scraped
100 g butter
For the Italian Meringue
30 g of water
150 g caster sugar
3 egg whites

Ultra simple shortcrust pastry: put all the ingredients in your food processor and knead. Wrap it in clingfilm and let rest 1 hour in the refrigerator or 10 minutes in the freezer.

Spread the dough in your mould (personally I love my rectangular mould).

For the compote peel and cut the apples into pieces.

Put them in a saucepan with water, sugar and vanilla. Cook over medium heat for about 10 minutes.

Add the butter off the heat and mix. Place into a dish to let cool. Place cling film directly on top. Once cooled, garnish the bottom of the pie dish with applesauce.

Bake in the oven preheated to 170°C for 45 minutes.

Let cool, and make your Italian meringue.

Mix the water with the sugar in a saucepan. Put 3 egg whites in the food processor’ bowl.

Start cooking the syrup with a sugar thermometer (always useful in a kitchen). When it reaches 100 °C, start beating the egg whites at high speed. Cook the syrup up to 121 °C.

Slow down the speed of the food processor and then gradually pour the syrup over the semi-mounted whites. Turn the robot up, and whisk the meringue up to cool to room temperature.

Place a few minutes under the grill or for a more precise job use a culinary blowtorch.

Strawberry-rhubarb variant:

Same ingredients for the dough. Once cooked spread a little egg white on the blind baked pie and dry in the oven with low heat. It allows to “waterproof” the dough so that it remains crisp.

Then for the garnish quickly soften 300 g of strawberries and 300 g of rhubarb to make a compote. Let cool completely. Put the filling in the pie.

Make the Italian meringue as mentioned above and add either food coloring or more delicious freeze-dried strawberry powder. A killing according to the whole family tasting of cotton candy !!!

I have bought this delicious strawberry freeze dried powder (and others) here.

If you have enjoyed this post follow my Blog for more recipes.