Apple pie with meringue
The first time I tried this cake, I forgot to whip the egg whites properly, and it sank awkwardly over the apples, looking like a melted cloud. After that, I made it about five or six times, especially when I had some slightly wrinkled apples on the counter that no one wanted to eat. It works perfectly with both firm and softer apples, as long as they aren’t completely mushy. Usually, I get started on this when I feel like throwing everything into a bowl without overthinking the details, because it’s hard to mess up, honestly.
The whole process takes about an hour, including baking and cleaning up the kitchen, of which you’re actually working for about 20-25 minutes. It yields around 12 regular servings if you don’t try to “straighten” the edges when cutting. Difficulty level... it’s nothing to be scared of. Anyone can make it, just as long as you have a mixer for the egg whites; otherwise, it gets pretty tedious.
For the base, you’ll need:
4 egg yolks – this is the foundation, binding everything together and adding color.
12 tablespoons of sugar – yes, it seems like a lot, but half stays in the meringue.
12 tablespoons of milk – to make the batter softer and airier.
12 tablespoons of oil – the oil helps keep the base fluffy and prevents it from drying out.
1 teaspoon of baking powder – classic, for rising.
Grated zest of one lemon – without the white part, it adds a nice flavor; otherwise, you hardly taste it.
18 tablespoons of flour – the flour binds everything together, so it doesn’t end up liquid.
2-3 apples, depending on their size – the apples are practically the “filling” and the fresh part of the cake.
For the meringue:
4 egg whites – what you have left from the yolks; don’t throw anything away.
8 tablespoons of sugar – this makes a firm, sweet foam.
1 packet of vanilla sugar – for flavor; it’s not mandatory, but it’s a shame to skip it.
The first step, I usually prepare the baking pan right from the start, so I don’t have to rush later. A medium-sized pan, about 25x35 cm, lined with parchment paper or greased with a bit of oil if you don’t have any. I also preheat the oven to 180 degrees Celsius, as everything goes faster.
1. Place the yolks in a bowl with the sugar (12 tablespoons, which is actually for the entire base). Whip them well with the mixer for 2-3 minutes until they lighten in color and the sugar dissolves as much as possible. If you have patience, it turns out even finer.
2. Then I pour in the milk, not all at once, but in 2-3 batches, so it doesn’t curdle. The same goes for the oil – I add it gradually while mixing, not all at once; I don’t know why, but if you pour it all in, the base comes out a bit heavy and oily.
3. Grate the zest of one lemon, just the yellow part, as the white part is bitter. Mix it in.
4. Next, I add the flour (the 18 tablespoons, but don’t pack them down with a ladle; just spoon them in, leveled off), mixed with the baking powder. I sift the flour, but I don’t stress if some spills on the counter. Still using the mixer, but at low speed, so I don’t make a mess.
5. When the batter is thick, almost like thick sour cream, I pour it into the pan without wasting time. I quickly level it out.
Now, for the apples. I wash them, peel them, cut them into quarters, and then slices, not too thin. Some people leave the skin on, but I usually take it off; the kids are picky if they find it. I arrange the apple slices directly on top of the batter, not bothering to stick or align them, just spreading them out enough so that each piece has some apple.
I put the pan in the oven, on the middle rack, and leave it there for about 20-25 minutes. During this time, I prepare the meringue: I place the egg whites in a clean bowl; otherwise, they won’t whip up properly, and I beat them with the mixer on high speed for about 3-4 minutes. When they start to hold peaks, I add the sugar, sprinkling it in, then the vanilla sugar, and beat a bit more until it’s stiff and glossy.
After 20-25 minutes, I take the pan out and spread the meringue on top with a spoon, then smooth it out with the back of the spoon or a spatula, being careful not to press too hard so I don’t mix it with the apples. I put the pan back in the oven but lower the temperature a bit to about 160 degrees Celsius; otherwise, the meringue burns too quickly and doesn’t cook through. I leave it for about 20 minutes until it’s lightly browned on top.
I let it cool completely in the pan; if I try to take it out while it’s still warm, it breaks and the meringue sticks everywhere.
I make this cake quite often because it doesn’t stress me out and it’s the only apple dessert my kids won’t refuse, even with meringue (usually they don’t like meringue, but here they accept it because it’s sweet and not dry like some tarts). It’s great because you can quickly whip up something sweet without much hassle, using what you already have in the fridge. It’s perfect for any family meal or when you have guests and don’t have time for complicated desserts. Plus, it saves the apples that are about to go bad.
Tips, variations, and serving ideas
Tips:
Don’t let the meringue sit too long after whipping; put it directly on the cake while it’s still stiff, or else it starts to weep.
If the egg whites have a bit of yolk or fat in them, they won’t whip up – wash the bowl and beaters well.
Be careful not to take the base out too early before the meringue – if you put it over raw batter, it mixes in, and you won’t get nice layers.
The apples shouldn’t be too watery; drain them a bit if they are too soft, or sprinkle them with a little lemon juice if you’re not using them immediately to prevent oxidation.
Substitutions:
Gluten-free – you can use a special gluten-free flour, still 18 tablespoons; it turns out fine, maybe just a bit crumblier.
Milk can be replaced with plant-based milk (soy, almond); no one will notice the difference.
Instead of apples, I’ve also made it with pears or plums, but don’t use too many or it will be too moist.
If you don’t want meringue, just leave the base with apples, but reduce the sugar a bit.
The oil can be replaced with melted butter if you want a richer taste, but don’t overdo it, or it will be too dense.
Variations:
You can add a bit of cinnamon or nutmeg to the batter.
The meringue can be combined with ground nuts at the end; sprinkle them on top before putting it in the oven – it changes the flavor completely.
For those who want less sugar, reduce the amount in the batter by half, but keep the meringue sweet; otherwise, it will turn out a bit bland.
Serving ideas:
Most often, I cut it into squares and serve it with coffee in the morning; it pairs perfectly with plain yogurt or unsweetened whipped cream.
If it’s warm, the meringue sticks to the knife, so let it cool down. You can dust it with a little sugar (though it doesn’t really need it).
For special occasions, I’ve also cut it into round shapes with a larger glass to make it look more special, but the meringue tends to lose its shape on the edges.
Frequently asked questions
1. Can I make the base with the whole egg, not just the yolks?
I don’t recommend it; it turns out denser and not as tender. The part with the whipped egg whites really makes a difference in the texture of the base. If you want to use them all, don’t whip the whites; just mix them in, and it will rise less.
2. Can I use another fruit instead of apples?
Yes, but not just any fruit. Plums, pears, or apricots work. With peaches or bananas, it turns out too soft and loses its “layers.” Don’t use very watery or frozen fruit without draining them.
3. Why does my meringue collapse after I take it out of the oven?
Either you didn’t whip it enough, or the oven was too hot, and it browned only on the surface while being raw underneath. Always let it cool slowly with the oven door slightly ajar if you have the patience.
4. Can I reduce the sugar in the recipe?
Yes, especially if you don’t want a very sweet dessert. You can use 8-10 tablespoons in the batter and 6 in the meringue, but below 6-7 tablespoons doesn’t work too well; the meringue won’t whip properly.
5. Does it work well if I double the quantities?
I’ve tried it, and it works, but be careful with the pan – it should be large enough and leave room for rising. It will bake a bit longer, so make sure not to burn the base or the meringue.
6. I have farm-fresh eggs; can I use them?
Yes, and I actually recommend it. Just know that the yolk will color the base more intensely, but it doesn’t affect the taste.
Nutritional values (approximate)
Let’s be honest, it’s not a diet dessert, but it’s not a calorie bomb like a cake made with butter and cream either. For a serving of 80-100g (a decent piece), there are about 210-240 kcal. The base has a bit more calories from the oil and sugar, while the meringue adds the rest. In terms of macronutrients, it’s roughly: 30-35g carbohydrates/serving, 6-7g fat, 3g protein, and the fiber depends on the apples. If you reduce the sugar and oil, the calories decrease, but not dramatically. It’s fine for a homemade dessert that you don’t eat every day. The apples provide a bit of vitamins and fiber, so you don’t have to feel guilty, even if you’re watching your diet.
How to store and reheat
This cake keeps well; in the fridge, it lasts 3-4 days without issues, but the meringue absorbs moisture and becomes chewier – it’s not as crunchy, but still good. I cover it with plastic wrap, not an airtight lid, so it doesn’t get too soggy. At room temperature, it lasts 1-2 days if it’s not hot outside, after which I recommend refrigerating it. Don’t try to reheat it in the oven or microwave with the meringue on top, as it will melt and turn into syrup. If you want it warm, cut a piece, remove the meringue, and heat the base separately, then put the meringue back on top or leave it cold – that’s how it works best for me.
Honestly, the day you make it is the best. After two days, the layers aren’t as distinct, but the taste remains.
Ingredients: 4 egg yolks, 12 tablespoons of sugar, 12 tablespoons of milk, 12 tablespoons of oil, 1 teaspoon of baking powder, grated lemon zest, 18 tablespoons of flour, 2-3 apples, meringue: 4 egg whites, 8 tablespoons of sugar, 1 packet of vanilla sugar.
