Apple Meringue Pie

October 11, 2010

Firstly I would like to applogise for the break in transmission for the last few weeks, hopefully normal service will resume shortly.

Our apple tree in the garden has gone mental this year, it is a cooking apple tree, possibly a Bramley but not completely sure we inherited it when we bought our house. There is only so much apple crumble you can make before your hands cramp up – although my whole family including myself are great fans of crumble. With our apple being quite sharp I thought they might make a decent replacement for the lemons in a classic lemon meringue pie.

It is completely simple and delicious and I always think a homemade meringue always looks really fancy. I made mine with bought frozen pastry (I can’t be bothered with the faff of making pastry from scratch, when the bought stuff is just as good!), blind baked a pastry case (filled with baking beans and cooked first to make it nice and crisp), filled it with slightly sweetened stewed apples (peeled, cored and chopped and popped in a plastic covered bowl in the microwave for 10 mins – keep checking until all the fruit has broken down into a mush) then add a little sugar to taste, it wants to be sharp but still edible bearing in mind it will be smothered in sugary fluffy meringue. Whip up 4 egg whites until stiff then whisk in 200g white sugar, most people use caster but I only had granulated in the cupboard and it worked fine. Pile all the meringue onto of the apples adding a few swirls and flourishes to make it look really fancy. Pop it back into the oven 220 degrees C, for 20 mins or until the meringue looks golden brown.


2 Responses to “Apple Meringue Pie”

  1. Mum in Awe Says:

    I have an apple cake recipe if you are interested:

    and a REALLY EASY Baked apple and Cinnamon pudding

    try them out and hopefully you can use up all those apples!

    • mrspeacock1 Says:

      Thanks will have to try them out although the best of the apple crop seems to be behind us now, so I might just stew the rest and freeze for winter crumbles/pies/apple sauce.

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