Apple Amber
Ingredients
Pie crust
2 sheets frozen shortcrust pastry
Apple Filling
6 medium apples (or 8 small apples)
1 tablespoon caster sugar
1 lemon, juice and rind
½ cup water
10 grams butter
3 egg yolks, lightly beaten
Meringue topping
3 egg whites
pinch salt
½ cup caster sugar
Directions
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.
When the pie is baked, spoon meringue onto top of pie to completely cover the filling.
Place into the oven and bake for 10 minutes. Reduce oven temperature to 120 degrees celsius and bake for another 10 minutes.
Serve pie warm or cold with cream or ice cream.
