Evening Edge
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DEL.ICIO.USEliza's Apple Meringue Pie (parve)
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I was nervous to attempt this dessert for Rosh Hashana because of the meringue. But it is worth it. As my mother says, the taste is elegant. And with the three distinct layers, each slice looks as beautiful, fresh and light as a new day. This recipe was sent to me by my sister's mother-in-law, Eliza Kornreich.
-- Lisa J. Solomon, for the Journal-Constitution,
Hands on time: 35 minutes Total time: 1 hour and 20 minutes Serves: 10
Ingredients:
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FOR THE DOUGH:
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 cup (1 stick) margarine, sliced
2 egg yolks (reserve whites for meringue)
2 tablespoons granulated sugar
1 tablespoon cold water
FOR THE FILLING:
1 tablespoon margarine
5 large Granny Smith apples, peeled and cut into 8 slices each
3/4 cup granulated sugar
1 teaspoon cinnamon
For the meringue:
2 egg whites
1/8 teaspoon vanilla
1/3 cup granulated sugar
Instructions:
To make the dough: In a large bowl, mix flour, baking powder and margarine with your fingers until mixture is crumbly. Add yolks, sugar and cold water and mix with fork or hands into a slightly sticky dough. Press evenly along bottom and sides of 9-inch pie plate and refrigerate covered in plastic wrap.
To make the filling: In a heavy pot, melt margarine. Add apples and sugar and stir to combine. Cover and cook over low heat for 10 to 15 minutes, until apples are soft but not falling apart. (Watch carefully so apples do not overcook and lose their shape.) Remove from heat.
Preheat oven to 375 degrees.
Remove dough from refrigerator and pierce all over bottom with fork. Bake crust for 15 minutes or until dough is golden.
Remove crust from oven and arrange apple slices (without liquid) on crust, overlapping in concentric circles. Sprinkle cinnamon over apples.
Lower oven temperature to 325 degrees.
To make the meringue: In large bowl of an electric mixer, beat egg whites on medium until foamy. Add vanilla and sugar, a few tablespoons at a time, beating on high, until mixture stands in glossy white peaks when beaters are lifted. Gently spread over apples.
Bake for 20 minutes or until meringue browns. Cool to room temperature before serving.
To make the filling: In a heavy pot, melt margarine. Add apples and sugar and stir to combine. Cover and cook over low heat for 10 to 15 minutes, until apples are soft but not falling apart. (Watch carefully so apples do not overcook and lose their shape.) Remove from heat.
Preheat oven to 375 degrees.
Remove dough from refrigerator and pierce all over bottom with fork. Bake crust for 15 minutes or until dough is golden.
Remove crust from oven and arrange apple slices (without liquid) on crust, overlapping in concentric circles. Sprinkle cinnamon over apples.
Lower oven temperature to 325 degrees.
To make the meringue: In large bowl of an electric mixer, beat egg whites on medium until foamy. Add vanilla and sugar, a few tablespoons at a time, beating on high, until mixture stands in glossy white peaks when beaters are lifted. Gently spread over apples.
Bake for 20 minutes or until meringue browns. Cool to room temperature before serving.
Nutrition:
Per serving: 287 calories (percent of calories from fat, 38), 3 grams protein, 44 grams carbohydrates, 2 grams fiber, 11 grams fat, 37 milligrams cholesterol, 145 milligrams sodium.
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