Apple Amber
A delicious apple meringue pie that is a traditional Irish dessert
Nutrition Facts
Ingredients
Instructions
Pre-heat oven to 190 degrees celsius (fan-forced).
Grease a pie dish and line with pastry (joining pieces together where necessary using your fingertips). Trim edges and then line with baking paper and pie weights (use uncooked rice if you don't have pie weights).
Bake for 10 minutes before removing pie weights and baking paper and baking for another 5 minutes.
Meanwhile, peel and slice apple and place in a saucepan along with lemon juice and rind and water. Bring to a simmer and simmer for 15 minutes or until apple becomes a pulp. Top up with water during the process if necessary.
Take off heat and add butter, sugar and egg yolk. Stir until combined.
Place apple mixture into pie shell and return to oven. Cook for 25 minutes.
Meanwhile, make the meringue by beating egg whites and salt until stiff and then gradually adding the sugar, continuing to beat until you have a smooth, glossy mixture.
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Continue Reading at Cookingwithnanaling →Chef's Notes
TIPS:
I've used store-bought frozen shortcrust pastry, but you can certainly use homemade shortcrust pastry)
Granny Smith, Jonathan or Braeburn are the preferred apple varieties for cooking, but any variety you have on hand is fine
The meringue topping is toasted - so should be a golden brown colour.
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