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sliced apple pie with slices of apple on the side
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The Best Applie Pie

Classic yet with a bit of a twist to it, this recipe combines the best apple pie crust with a simple filling which has an ideal touch of cinnamon a.k.a. the apple pie spice. It also has a nice fluffy bed of a soft meringue with a crunchy crumble on top. Simply put - the best apple pie recipe out there!
Prep Time40 minutes
Cook Time50 minutes
Course: Dessert
Keyword: baked goods
Servings: 15
Author: Marta

Ingredients

For the Crust

  • 250 grams butter (chilled)
  • 320 grams flour
  • 1 teaspoon baking powder
  • 4 tablespoons sugar
  • Vanilla extract (or 8 grams of vanilla sugar)
  • 5 egg yolks

For the Filling

  • 1 kg sour apples
  • Cinnamon

For the Meringue

  • 5 egg whites
  • 200 grams caster sugar
  • 1 tablespoon potato starch

Instructions

For the Crust

  • Line a 35 cm x 25 cm (13 inch x 9 inch) baking tray with parchment paper. Pre-heat the oven to 180°C (356F).
  • Place chilled butter in a large bowl. Chop with a knife to obtain small pieces of butter. Add flour, baking powder, sugar and vanilla extract and knead for 30 seconds up to 1 minute, just until the ingredients combine. Whisk egg yolks together and add them to the crust dough. Knead just until the ingredients combine. Divide the dough into 4 equal parts, use 3 parts to line the baking tray and place the dough in the fridge. Wrap the 4th part of the dough in a plastic wrap and place it in the freezer.

For the Filling

  • Peel the apples, remove the seeds and grate them.
  • Take the crust out of the fridge, spread the filling evenly on the crust. Take the cinnamon and generously sprinkle it on top of the apples.

For the Meringue

  • Pour egg whites into a big bowl. Using a hand or a stand mixer whisk egg whites for 3-5 minutes until white and fluffy. Start adding the sugar, one tablespoon at a time making sure that you whisk it properly after each spoon (around 30-40 seconds). Make sure not to decrease or increase the amount of sugar that you add as it may result in the meringue not having the right texture. Add the potato starch at the end and whisk everything for 3 more minutes.
  • Using a spatula or a big spoon, gently layer the cake with the meringue.
  • Take the last portion of the crust dough out of the freezer. Using your finger, tear small crumbles away and place them on top of the meringue.

Baking

  • Place the cake in the pre-heated oven. Bake for 50-60 minutes, depending on your oven. When time lapses, take the cake out of the oven and allow it to cool before serving. Serve on its own or with vanilla ice cream.