Apple Pie with Meringue and Crumble

Apple pie with meringue and crumble sitting on a white plate with a dessert fork.

For me this is the ultimate Apple Pie. It has a beautiful crunchy pastry that melts in your mouth. The meringue adds a pillowy, puffy sweetness to every bite. It really makes it special. In fact, it is so special you just can't stop eating it. Don't you hate it when food makes you do that?

Bird's eye view of apple pie with meringue and crumble on a white plate with a dessert fork.

Apple Pie with Meringue and Crumble Recipe

Pastry base and crumble:
  • 300 g flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 100 g sugar
  • 150 g cold butter
  • 3 egg yolks
  • 1/4 tsp vanilla extract
  • 6 Tbsp cream *
Meringue Layer:
  • 3 egg whites
  • 1/2 c sugar
Apple filling:
  • 6 medium apples
  • 1 Tbsp butter
  • 2 Tbsp brown sugar
  • 1 tsp lemon juice
  • 1/4 tsp cinnamon
  • 1 tsp potato flour **
and some breadcrumbs for sprinkling on the pastry

  1. Peel, core and thinly slice the apples. Melt the butter in a saucepan, add the sugar along with cinnamon and lemon juice.
  2. Add the apples and mix well. Let the mixture bubble gently for a few minutes (more or less depending on your preferred apple consistency). Add flour and mix well. Remove from heat and allow to cool down.
  3. Time to prepare the pastry. In a food processor place all the pastry ingredients and pulse until the mixture resembles breadcrumbs. Alternatively you can place all the ingredients in a large bowl and use a pastry cutter instead.
  4. Turn out the dough onto a clean work surface. Reserve 1/3 of it for the crumble topping. Wrap it in cling film and place in the freezer. Bring the remainder of the pastry together and shape into a ball. Flatten it with your palm, wrap in cling film and chill in the fridge for 30 mins. This will be the base of the cake.
  5. Butter your cake pan and line with parchment paper (this will help to remove the cake from the pan after baking). Lightly dust your work surface with flour and roll out the 2/3 of the pastry out into a 9" x 7" (23 cm x 18 cm) rectangle to fit the base of your cake tin.
  6. Gently transfer the pastry base into the tin. Prick the base with a fork and sprinkle on some breadcrumbs (this will prevent a soggy bottom). Place the apple filling on the dough and spread it out evenly.
  7. Whip the whites until soft peaks form, slowly adding sugar towards the end of the whipping time. Place the meringue on the apples and even it out. Remove the dough from the freezer and grate it onto the meringue.
  8. Place in an oven preheated to 350°F or 320°F FAN (180°C or 160°C FAN). Bake for 40 mins or until golden brown. Remove from the oven and allow to cool down before trying to remove it from the pan.
* I used whipping cream, but in time of need I might use sour cream or creme fraiche.
** You may use corn starch instead.

I leave you with the first bite of the apple pie.

A dessert fork cutting a piece of apple pie with meringue and crumble.

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