An old and reliable recipe that always produces a traditional and delicious apple pie.
Be sure to try it and tell me how my apple pie with meringue tasted.
Firm apples that do not contain much water are best for apple pie. Antonówka, renet or pulpwood will be ideal.
In Italy: Renetta, Fuji, Granny Smith, Royal Gala.
Please watch the video.🙋‍♀️🙂🍏🍎
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🔴 PASTRY PASTRY:
• 450 g of krupczatka wheat flour, cake flour (2 cups and 2/3)
• 5 egg yolks
• 60 g of sugar (1/4 cup)
• 250 g butter
• 10 g baking powder (2 teaspoons)
• pinch of salt
• 20 - 30 g of cold water (1 or 2 tablespoons)
• cinnamon 1/2 teaspoon (optional)
🟡 Mold: 30 cm x 22 cm or round: 28 cm, 28 cm (molds with a high edge)
🔴 APPLES FOR APPLE CAKE:
• 1,500 g apples (antonovka,
reneta etc), weight before peeling and removal of seeds
• 1 teaspoon of cinnamon
• 40 g of cream pudding
or vanilla (or starch
potato - 4 tablespoons)
• 2 - 3 flat tablespoons of breadcrumbs
🔴 Meringue:
• 5 egg whites at room temperature (egg whites without any trace of yolk!)
• 200 g of fine sugar (1 cup)
• 2.5 tablespoons of potato starch
• pinch of salt
🟡 BAKE AT TEMPERATURE. 175°C
FOR 50 - 60 MINUTES
On the bottom shelf of the oven
At the end, we can lower the temperature if the cake is browning too much.
🔴 I recommend using a kitchen scale.
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