Apple Pie with Meringue

Make the dough. Place the flour, powdered sugar, cinnamon, and baking powder into the bowl of a food processor.

Mix together, then add the softened butter cut into pieces on top.

Pulse in the food processor until the mixture resembles coarse crumbs. I used a food processor, but this works just as well by hand — simply rub the flour and butter together with your fingertips, or chop them together on a board with a knife. Add the egg yolks.

Quickly bring the dough together in the food processor, then use your hands to shape it into a ball. Do not knead the dough — handle it as little as possible, just enough to form a ball.

Divide the dough into two portions: 2/3 and 1/3. Chill the dough slightly if needed, then roll out the larger portion and press it into the pan — I used a 22 cm pastry ring. Place the pan with the dough and the remaining dough in the refrigerator for 30 minutes. Then bake the crust in an oven preheated to 180°C for 15–20 minutes. Let it cool completely.

Make the filling. Peel the apples, slice them thin, add the lemon juice, and toss to combine.

Soften them in the microwave for about 5–7 minutes, or do the same in a saucepan on the stovetop. Add the starch, dried cranberries, and sugar to taste, and stir to combine. Let cool — the filling is ready.

Make the meringue. Beat the egg whites until stiff peaks form, gradually adding the powdered sugar and vanilla sugar. The egg whites must be beaten with clean, dry beaters in a clean, dry bowl. Continue beating and gradually add the starch, beating briefly. At the very end, drizzle in the oil in a thin stream and beat just until incorporated — do not overbeat. Properly made meringue should be very thick — when you flip the bowl upside down, it should not fall out or even shift. Only properly beaten meringue will give you the right result!

Spread the apples in an even layer over the baked crust.

Spread the meringue on top and smooth it out.

Grate the remaining chilled dough on a coarse grater over the top. I also sprinkled sliced almonds over mine — feel free to use any finely chopped nuts. Bake in an oven preheated to 180°C for about 30–40 minutes, or until a skewer inserted in the center comes out clean.

Let the finished pie cool completely, then remove the ring. Dust with powdered sugar.

A look at the cross-section.

I topped each slice with a dollop of whipped cream — you could also serve it with a scoop of vanilla ice cream if you like. But it's completely optional, because this apple pie with meringue is absolutely delicious all on its own!