Grandma’s apple pie is a dessert whose recipe dates back to around 1900 year. It is easy to make, and what is very special about it is the merignue foam which goes on the top, because it’s not hardly bitten, only little bit. So it stays like liquid and you must pour it on the top of the cake.
I designed the apple decorations myself, they are not part of this traditional story. But if you want to make them yourself, just thinly slice the apple and make stars with cookie stencils. Rub them lightly with lemon so that they do not turn black and arrange them on the cooled cake.
- 45 dag of flour (16 oz)
- 15 dag butter (5 oz)
- 10 dag of sugar (4 oz)
- 3 egg yolks
- 1 baking powder (0.45 oz)
- 1 dcl of milk
- 70 dag of apples (25 oz)
- 2 tablespoons of sugar
- 1 dcl of bread crumbs or semolina
- 3 egg whites
- 3 tablespoons sugar
- Mix together the sugar and egg yolks, then add the flour, baking powder, melted butter and milk.
- Knead everything by hand, and halve the dough into two equal parts.
- Saute the stuffing ingredients in a pan: peeled and grated apples, sugar and bread crumbs or semolina.
- Roll out one part of the dough in a circle on a round baking tray (which you previously spread with butter and flour), you can also help yourself with your hand.
- Then put the apple filling and roll out the other part of the dough over it. If it is inconvenient for you to make the top cover for the pie, leave the other part of the dough in the freezer for about half an hour before it hardens, so just grate it on a large grater over the apples.
- Place the pie in the oven at 356°F – 392°F degrees and bake for about 40 minutes. I usually preheat the oven to 392°F, so after I put the apple pie, I reduce it to 356°F.
- While the pie is baking, make a liquid meringe of egg whites and sugar by lightly whipping 3 egg whites with 3 tablespoons of sugar with a fork (or mixer), but only to froth and whiten (it should not harden, it should just be like foam).
- When the pie is done, turn off the oven and take the pie out. Then pour egg whites over the whole pie.
- Return the topped pie to the turned off oven and leave it for another half an hour to make a crust.