They say apples are the taste of fall! As for me, apples taste good in the winter too. I remember when I was a child, my grandmother used to send us a parcel of apples in the winter. The apples were grown in their orchard. I have a recipe in my notebook that I wrote down a long time ago. A lot of time has passed since then. The recipe is time-tested and relevant because it's delicious! This time I've changed the presentation of apple pie with meringue a little bit.
For the tart
For the filling
Meringue
1. Add flour, baking powder, salt, and diced cold butter to the bowl of a food processor. Beat until crumbly.
Separate the eggs yolk and white.
2. Add the egg yolks and mix until combined.
3. Divide one-third of the dough and keep in the freezer for about 30 minutes. Put the rest of the dough in the refrigerator.
One kind of apples I grated on a grater. The other sort I cut into cubes.
Then I mixed them together and added lemon juice and 1 tablespoon of sugar.
Then I stewed them in a saucepan. I added 2 teaspoons of cornstarch. (This is optional.)
Let the apples cool down.
4. Then roll out the dough on a lightly floured surface, line the baking dish with it, forming an edge on all sides. I prefer to do it by hand. Put it in the refrigerator.
5. Whisk the egg whites, gradually adding the sugar. Beat until a firm, glossy froth forms.
Whites must be at room temperature for the sugar to dissolve into the meringue.
Meringue should be very thick and glossy.
6. On the pastry tart, add the apples.
7. Spread meringue on top of the apples.
8. On top of the meringue, grate coarse dough from the freezer
9. Bake the pie at 180° for about 50-60 minutes. When the pie is ready, turn off the oven, ajar the door, and leave the pie inside for another 30 minutes.
Original photos by 
The photos were taken by OLYMPUS E-M1
Lens M.Zuiko Digital ED 12-40mm 1:2.8 PRO
