Apple pie with meringue and crumble

Apple pie with meringue and crumble
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Delicious, crunchy, delicate apple pie on shortcrust pastry with apples and meringue. It is delicate, buttery, simply delicious.

SHORT CAKE

  • 450 g of flour
  • 1/3 cup sugar
  • vanilla bean paste
  • 1 teaspoon of baking powder
  • 250 g butter
  • 50 g of butter
  • 5 yolks
  1. Sift the flour into a bowl, add sugar, vanilla paste and baking powder. Add grated or finely chopped butter. Rub the ingredients with your fingers or chop the ingredients on the board until a fine crumble is formed.
  2. Add yolks and knead the dough, combining all the ingredients. Form a ball, flatten it, wrap it in foil and put it in the fridge for about 30 minutes.

APPLES

  • 1 kg of apples
  • vanilla bean paste
  • juice of 1/2 a lemon
  • 200 g of caster sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon of cornflour
  1. Wash, peel and grate apples. Put in a pot and fry for 20 minutes. Add sugar, fry until the sugar dissolves. Finally, add cinnamon, vanilla paste, cornflour and cook on low heat for 5 more minutes.
  2. Take the cake out of the fridge, put 1/3 of the cake back and put it back in the fridge. From 2/3 of the remaining dough, form a ball and cut it into thin slices, place them on the bottom of baking tray lined with baking paper. Put in the oven for 10 minutes.

MERINGUE

  • 5 egg whites
  • 350 g of caster sugar
  • 2 tablespoons of cornflour
  • icing sugar
  1. Beat the egg whites to a stiff foam with a pinch of salt, then gradually add sugar, whipping constantly. After you add all the sugar, beat for another 2-3 minutes. Add cornflour and mix.

Put apples on the baked bottom, meringue on top and grate the cake from the fridge on top of it. Bake for about 35 minutes until golden brown, sprinkle with powdered sugar.

ENJOY!

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