Apple pie with meringue.

Category: Bakery products
Apple pie with meringue.

Ingredients

Margarine or spread (butter) 200 g
Yolks 4 things.
Sugar 1/4 Art.
Flour 2.5 tbsp.
Baking powder 2 tsp
Vanilla
Apples, nuts, plums can be added.
Protein 4 things.
Sugar 1/2 tbsp.
Cinnamon

Cooking method

  • Knead the dough, as usual mix baking powder with flour.
  • While the dough is "resting", prepare the apples. Mine, clean, cut into thin slices.
  • Roll out the dough into a layer and use a rolling pin to transfer to a baking sheet. Arrange apples, sprinkle with a little cinnamon, because apples love cinnamon.
  • If there are walnuts (they are even tastier with them), then put them on the dough under the apples. You can add thin plum wedges.
  • Put the whipped whites with sugar on top of the apples. Sprinkle with cinnamon.
  • Place the baking sheet in a well-preheated oven and immediately reduce the temperature to minimum.
  • Apple pie with meringue.


kava
Zhivchik, such an appetizing photo, salivating already flowed! Tell me, do the proteins turn out to be dried (like on meringues) or soft, tender (like a soufflé)? Roll out the dough how thin (or what size shape)? And the minimum is how much? I have 50 * (but I'm afraid it's too low) And in time to bake for 40-60 minutes or ...?
Tatjanka_1
Place the baking sheet in a well-preheated oven and immediately reduce the temperature to minimum.
I also have a question about the temperature: which one do we set and how much do we reduce?
Zhivchik
Quote: kava

Zhivchik, such an appetizing photo, salivating already flowed! Tell me, do the proteins turn out to be dried (like on meringues) or soft, tender (like a soufflé)? Roll out the dough how thin (or what size shape)? And the minimum is how much? I have 50 * (but I'm afraid it's too low) And in time to bake for 40-60 minutes or ...?

Proteins are obtained as in meringues. Yeah, meringue. In any case, I like it better. You can, of course, do as in a souffle. Then increase the baking temperature.
The dough can be rolled out thinner, but I have a small baking sheet. So it turned out to be a thick cake (namely the dough).
The baking temperature is not higher than 100 degrees.
You need to watch in time. I touch the squirrels. If they are hard (and inside too), then I pull the baking sheet out of the oven and immediately cut the pie into pieces while still hot.
I try to completely dry the proteins, because over time (the next day) the apples will give up their moisture and the meringue will look like a soufflé. Which is also very tasty.
Zhivchik
Quote: Ku-Ku

What kind of beauty And on top is it sprinkled with cinnamon so thickly? And I kept thinking, thinking where else to attach apples - tomorrow I will definitely do

Yeah, Nut, oh ... Ku-ku (not habitually somehow) cinnamon densely sprinkled through a strainer on top.
In general, I try to bake a little, because soon we won't fit in the door (with my husband), but I bake such a cake every autumn because there are a lot of apples, and they love cinnamon.
kava
In short, I am reporting. I cooked this pie today, but without clear temperature-time instructions, the desired result was not obtained. After the maximum (I immediately subtracted 250 * to a minimum (set 70 * because the recipe contained no more than 100 *). Baking for an hour. The proteins did not dry out, but were soft, left for another half an hour. Then she spat and increased temperature up to 150 * ... in short, what should have become a meringue became a burnt pancake, which I cut off and disposed of. Despite all the manipulations, half of the pie is gone.

Zinger, please, describe the popular baking technology in minute-degrees! I really want a bezeshka from above !!!
Zhivchik
Quote: kava

Despite all the manipulations, half of the pie is gone.



Kavochka, well, I don't have a temperature regime in my oven.
Gas oven pre-revolutionary (11 years old).
Bake for at least 2 hours. But I still know the temperature. Now I'll put the thermometer (they gave it to me) into an empty oven and turn it on to a minimum.

And further, have you ever baked meringue for a shortcake cake?

Lika
We do not suffer with a thermometer, but together we all go to the topic about Meringue, there exactly should be written where, how and how much to bake.
Zhivchik
Quote: Lika

We do not suffer with a thermometer, but together we all go to the topic about Meringue, there exactly should be written where, how and how much to bake.

Lika, yes I have already measured this temperature.
I have an oven for MIN. this is 110 degrees. And bake for 1.5 - 2 hours.

This temperature is normal for this cake. But I dry or bake meringues in a slightly open oven. I do not like it when its color is off-white.
sweeta
Girls, take another enthusiast ... Here I run, to replace the one to rest near the TV set with my husband under the barrel, to the kitchen, I change the degrees, I also bake this yummy for the night ... I could not resist, the pie flashed before my eyes all day, now I'm trying to make friends with him ...
Zhivchik
Quote: sweeta

I could not resist, all day the pie flickered in front of my eyes, now I'm trying to make friends with him ...


Make friends, he won't go anywhere this pie.
Sveta, only if you bake it for the night, then be prepared for the fact that tomorrow the meringue will become a little damp due to the moisture that will stretch from the apples.
kava
Previously, baking in a gas oven was normal. And for the last 3 years, I have almost always got souffles with an electric stove and bezeshless layers. I probably baked for about 2 hours. The dough and apples were baked well, only with occasional proteins. : '(Zhivik, and if you bake at 110 * 2 hours, will the bottom cake and apples be baked at this temperature?
Zhivchik
Quote: kava

(Zhivchik, and if you bake at 110 * 2 hours, will the bottom cake and apples be baked at that temperature?

Of course bake. Where do they go.
You just need to touch the meringue to make it hard. Maybe 2 hours and it won't be enough. You need to watch.

Quote: kava

I probably baked for about 2 hours. The dough and apples were baked well, only with occasional proteins.

Only the temperature was low at first, and then high.
Rita
kava,
I bake a similar cake (not this one specifically) in an electric convection oven at a temperature of 160C for about 1 hour 40 minutes + - 10 minutes. The meringue always turns out great, and nothing burns.
kava
Quote: Zhivchik

Only the temperature was low at first, and then high.

Nooo, at first, as you said, I boiled it to the maximum (250 *), then stuffed the cake, and immediately twisted it up to 70 * (and it turns out I had to be 100-110 *). I'll try it next time.

Quote: Rita

I bake a similar cake (not this one specifically) in an electric convection oven at a temperature of 160C for about 1 hour 40 minutes + - 10 minutes.

That is, put it in an oven already heated to 160 * and don't change anything?
sweeta
She just looked, and the bezeshka was already hard, white-GOOD! And the aromasyyyy !!! I poured a handful of cranberries into the filling, here it is, dear, and it smells ... Maybe someone will come in handy ... I baked the cake for half an hour at an average temperature (150-160 degrees), then the filling on the cake, at the same temperature for minutes 15, and only then meringue, well, until it comes ...
Zhivchik
Quote: kava

After the maximum (I immediately subtracted 250 * to a minimum (set 70 * since the recipe contained no more than 100 *). Baking for an hour. The proteins did not dry out, but were soft, left for another half an hour. Then she spat and increased temperature up to 150 * ...

Yes, I meant this quote:

Quote: kava

Nooo, at first, as you said, I boiled it to the maximum (250 *), then stuffed the cake, and immediately twisted it up to 70 * (and it turns out I had to be 100-110 *). I'll try it next time.

Quote: sweeta

She just looked, and the bezeshka was already hard, white-GOOD!

So I'm talking about this. You need to touch it.

Quote: sweeta

I poured a handful of cranberries into the filling, here it is, dear and smells ... Maybe someone will come in handy ...

Sveta, where do you (niche, what on "you"?) take cranberries?
Zhivchik
Quote: kava

This is the third baking option

And in my first post it is written that it is very good to add plums to this cake.
In general, the main thing is that there are apples, cinnamon and meringues. And then what will be at hand ...
sweeta
Apple pie with meringue.

Girls, do not judge strictly, the night is in the yard, the little eyes are blind ... In short, we made friends with a pie (I think we will bake more than once !!!) And we took a cranberry in Fozzie, and I saw it on the market more than once ...
Zhivchik
Sveta, the pie is handsome!
Won't you cut it into pieces today?
And when sprinkled with cinnamon, before baking or after?
sweeta
Apple pie with meringue.

The pie is "insanely delicious" (words of my daughter), I confirm ... I advise everyone to cranberries, because it greatly complements the meringue .... Sprinkled with cinnamon after taking it out of the oven ... The meringue on top was with a crispy crust, but inside - the most delicate soufflé ... This is a combination of shortcrust pastry, filling and super meringue !!! And yet, before applying the filling, I applied starch to the almost baked base so that the dough would not get wet ...
Zhivchik
Sweeta, and cut into a pie, and even more beautiful with red cranberries!

Quote: sweeta

Sprinkled with cinnamon after taking it out of the oven!

I noticed that you crumbled with cinnamon after baking, so I asked.
It is better to sprinkle cinnamon on the meringue right away before baking, then they "make friends"
and the cinnamon powder then does not crumble. It impregnates wet whipped whites, dissolving in them.

Quote: sweeta

I recommend cranberries to everyone, because they very much complement meringues

Cranberries most likely give more acidity and a beautiful color.
Sveta, but did you put the nuts? They also give their own unique flavor.

Quote: sweeta

And yet, before applying the filling, I applied starch to the almost baked base so that the dough would not get wet ...

My dough doesn't get wet anyway. True, it may depend on the variety of apples, or rather their juiciness. But every autumn I bake with different varieties of apples and never got wet dough.
Most likely it is dried in the oven along with the meringue.
Rita
Quote: kava

That is, put it in an oven already heated to 160 * and don't change anything?
Yes . This is how I bake the Gashin Swabian pie with red currants, deviating slightly from her technology, because I wanted meringues on top, not cream. And you always get a wonderful meringue on top. And Gasha herself bakes using the technology proposed by Sweeta, only adding starch to the proteins so that they do not bake in the meringue.

Maybe, of course, my good result is also influenced by the fact that I have a powerful Kenwood combine, which whips the whites to a state of almost foam.

By the way, my dough always gets wet from currants, but this makes the pie even juicier and tastier, in my opinion, of course.
sweeta
Zhivchik , thanks for the advice, which I will definitely take into account, I did not add nuts, but now I will experiment, since the pie is wonderful and sooo tasty !!!
Miracle777
Girls, and how many apples to take?
Zhivchik
Quote: Miracle777

Girls, and how many apples to take?

Miracle777, I cut the apples into slices and put them on the dough so that these slices overlap each other a little (in overlap).
Miracle777
Zhivchik , thanks, I want to try one of these days, we love apples all year round
Zhivchik
Quote: Miracle777

Zhivchik , thanks, I want to try one of these days, we love apples all year round

Good luck!
Nagira
Tanyusha
Well, I went into Temka by accident - thank you for congratulating me on winning the competition, and here is such a recipe At 100 degrees and 2 hours I haven’t baked yet, but the fact that apple is definitely asking for a bookmark! As soon as the apples for the pie appear I will bake!
aola
Zhivchik, thanks for the apple meringue pie recipe !! Just sooooo delicious !! Both simple and fast !! baked in the evening, in the morning I did not find anything on the table. And apples such as I like a little hard, and droplets on the meringue, and how long have I been eating such a delicious shortbread dough! Thank you
SchuMakher
And I, and I baked such (but not such) cake! I'll do it soon and put it up!
Gasha
Rita, Ritul, I add starch only in the case of baking in a multicooker, because.The meringue will not work there, and I rarely bake it in a cartoon, when the circumstances are screwed up, because such a pie loses much to taste ... otherwise I also bake in the oven - whipped whites with sugar on top to make meringue ... ( I wrote this to make it clear that I'm not quite cuckoo ...)
Nagira
Tanyusha, "not even three years have passed" and I came with a report

Apple pie with meringue. Apple pie with meringue.

Forgive me for the "arrangement", I always have something over-the-counter
This time I played with the dough, or rather - I had a chestnut cream left over from the dessert (already with eggs and chocolate) - I mixed the dough on it (hence the color ...), and all this time I was thinking about your pie, but I was strong I had something all October - "the cat cried" it's good that the vacation, I slept several times during the day ... And then there are contests ... all of October I was barely out of myself, then preparing-photographing, then describing by line in a day....
Vobochem, accept the report and gratitude that finally we too ask about tasted your yummy
We really liked it, but after reading all the comments and not being a fan of solid meringue, I baked to a souffle state: a thin hard crust on top, and a delicate soufflé under it, and on the second day everything became even softer and tastier, yeah, yeah
and one more thing - I had 5 proteins, but the layer turned out to be not as thick as in the girls ... You, in my opinion, too?
Thank you for another version of the apple pie in the piggy bank !!!
Zhivchik
Wow ... what pretty cakes turned out.
Irochka, you are, as always, clever!

Quote: Nagira

We liked it sooo much, but after reading all the comments and not being a fan of solid meringue, I baked to a souffle state

I also always succeed in different ways. But mostly soufflé.

Quote: Nagira

the layer turned out to be not as thick as the girls' ... You, in my opinion, too?

Of course, I would not have gotten such a thick layer of meringue. I bake on a baking sheet, and the girls are round.

Nagira
Tanyusha,
I also baked on a baking sheet, so the cakes are like yours, and the meringue layer is the same
Eh, it's over quickly! but repeat for now .... all on the run (collecting pieces of paper in the sanatorium)
Thanks again!
Slastena
Tanya thank you very much for the pie, I did it yesterday, it’s just delicious. True, I don’t really adjust the oven to an old temperature, I made a high temperature, as soon as I put the cake, I probably reduced it to 100 degrees, but something in an hour the top was soft, the temperature started from impatience twist up here and it turned out like crème brulee, but still very boring, I will soon do more with the temperature I will not indulge, I will bear it. By the way, I sprinkled the apples with cinnamon and ginger soooooooo very aromatic
Apple pie with meringue.
Apple pie with meringue.
Slastena
Oh, something is wrong with the pictures
🔗
Zhivchik
Slastena, all with your photos.
And the cake turned out beautiful!
fronya40
awesome recipe! just saw him :-)
yara
And who tried it in a slow cooker? What do you think will work?
Crochet
Quote: yara

And who tried it in a slow cooker? What do you think will work?

Yarochka, it was this one that did not bake in the cartoon, but did bake Swabian, tama in business whipped proteins also appear, tohonestly - in the oven luhhe, and at times ... although from the multi is also quite edible, but ... he is different - something ... but it will turn out unequivocallya ...
yara
Quote: Krosh

Yarochka, it was this one that did not bake in the cartoon, but did bake Swabian, tama in business whipped proteins also appear, tohonestly - in the oven luhhe, and at times ... although from the multi is also quite edible, but ... he is different - something ... but it will turn out unequivocallya ...
While I waited for an answer, the heat came, what kind of oven is there! (and the apples ran out), but I will definitely do it!
Crochet
Quote: yara

but I will definitely do it!

Her own eyes onput , he was very interested in the temperature regime and the baking time, I have never baked such a plan like this !!! But the loss is a reason to try !!!

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