Apple meringue dessert cake
Today I made the apple meringue pie again because I had a few older apples in the pantry. I realized that this recipe is one of the simplest ways to turn "not-so-perfect" apples into a dessert that gets eaten quickly. I've come to make it quite often because it doesn't require complicated ingredients, and the actual time spent in the kitchen is reasonable.
Quick Info
Total time: 1 hour and 15 minutes (including cooling)
Servings: 12
Difficulty: easy, with attention to meringue baking
Ingredients
Dough:
4 egg yolks
10 tablespoons sugar (approx. 120 g)
10 tablespoons oil (approx. 80 ml)
12 tablespoons milk (approx. 120 ml)
12 tablespoons flour (approx. 170 g)
1 packet baking powder (10 g)
Filling:
1 kg apples (preferably a tart variety)
2-4 tablespoons sugar (to taste and depending on how sweet the apples are)
Meringue:
4 egg whites (from the yolks)
8 tablespoons sugar (approx. 100 g)
Instructions
1. Preheat the oven to 170°C (340°F), heat from above and below, no fan.
2. Prepare a medium-sized baking pan, about 24x34 cm. You can line it with parchment paper or grease it with a little oil and sprinkle flour.
3. In a bowl, whisk the egg yolks with the 10 tablespoons of sugar using a whisk or mixer until they lighten in color and the sugar starts to dissolve. It doesn't need to be completely dissolved, just create a thicker cream.
4. Gradually add the oil, similar to making mayonnaise. Continue mixing to incorporate well. It shouldn't be too thick, just not separated.
5. Gradually incorporate the milk and flour mixed with baking powder, alternating: one tablespoon of milk, then a little flour. Mix after each addition to avoid lumps. You will achieve a semi-fluid batter, slightly thicker than a cake batter.
6. Pour the batter into the pan and level it with a spatula. Bake for 15-20 minutes. It shouldn't be fully baked, just enough to form a slight crust and hold together, as there will be two more layers.
7. In the meantime, prepare the apples. Peel and coarsely grate them. You can lightly squeeze them if they are very juicy, but it's not necessary.
8. Place the apples in a pan or pot, add 2-4 tablespoons of sugar, and sauté for 10-15 minutes over medium heat until most of the liquid evaporates. Stir occasionally to prevent sticking. Once done, let them cool for 5 minutes.
9. Remove the base from the oven (after 15-20 minutes) and spread the apple filling evenly. Set the pan aside while you prepare the meringue.
10. For the meringue, beat the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, continuing to mix. When you have a glossy and firm meringue, it's ready.
11. Spread the meringue over the apple layer using a spatula or the back of a spoon. Don't press too hard.
12. Place the pan back in the oven at 170°C (340°F) for another 15-20 minutes. It's done when the meringue forms a light golden crust. Don't leave it too long, or it will dry out too much.
13. Let the pie cool completely before cutting it so that it slices cleanly.
Why I make this recipe often
I use apples that are about to spoil, and it doesn't require expensive ingredients. The batter is ready in just a few minutes, and it doesn't require much technique or patience. It's a dessert that holds up well the next day, and kids eat it without complaints. It can also be made when you don't have much time, and the taste is balanced – neither too sweet nor dry.
Tips and Variations
Tips
- Use tarter apples if you want a contrast with the meringue.
- If you notice that the apples release a lot of juice while sautéing, you can drain some to prevent the base from getting too soggy.
- The meringue works best with eggs at room temperature.
- Cut the pie after it has cooled to prevent the meringue or apples from leaking.
- For a more uniform appearance, you can lightly smooth the meringue with the blade of a wet knife.
Substitutions
- Milk can be replaced with plant-based milk (like soy or almond) without significantly changing the texture.
- Oil can be replaced with melted butter for a richer flavor.
- For a gluten-free version, use a gluten-free flour suitable for baking.
Variations
- You can add cinnamon (about a teaspoon) or some raisins to the filling.
- The base can be flavored with a little grated lemon zest.
- If you want a taller pie, use a smaller pan (for example, 20x30 cm), but adjust the baking time slightly.
- For a more intense flavor, add 1-2 tablespoons of ground nuts to the batter or among the apples.
Serving Ideas
- It's good on its own, with coffee or tea.
- It can also be served with a dollop of sour cream or yogurt if you want it to be more "refreshing."
- If there are leftovers, it's fine for breakfast the next morning.
Frequently Asked Questions
1. Can I use brown sugar?
Yes, in any layer of the pie. It actually helps give the apples a more caramelized flavor. You can also substitute it in the batter without any issues.
2. Can I make the pie without meringue?
Yes, you can skip the meringue if you want something simpler. The apple layer will be the last and will caramelize nicely in the oven.
3. How do I know when the base is half-baked?
When you insert a toothpick, it should come out with traces of batter on it but not liquid. The surface should have formed a crust, like an undercooked sponge cake.
4. Can I use frozen grated apples?
Yes, but they need to be well-drained after thawing; otherwise, the filling will be too watery.
5. Can the pie be frozen?
It's better not to, as the meringue will deflate after thawing, and the pie will become soggy. It keeps better in the refrigerator.
Nutritional Values
One serving (out of 12) has approximately:
- 180-200 kcal
- 4 g protein
- 5 g fat
- 35 g carbohydrates
It's not a "light" dessert in terms of carbohydrates, especially due to the sugar and flour, but it has relatively low fat if you only use oil. The fiber mainly comes from the apples.
Storage and Reheating
The pie keeps in the refrigerator, covered, for 3-4 days. The meringue loses its firmness after two days, but the taste remains fine. I do not recommend reheating it, as the meringue will melt. It can be taken out 10-15 minutes before serving to reach room temperature. If you want to transport it, place parchment paper between the layers to prevent sticking.
Ingredients: Dough: 4 egg yolks, 10 tablespoons sugar, 10 tablespoons oil, 12 tablespoons milk, 12 tablespoons flour, 1 packet baking powder. Filling: 1 kg apples, sugar to taste. Meringue: 4 egg whites, 8 tablespoons sugar.
