ingredients
serves 4 - 6
150 g (5 oz) short crust pastry
3 1/2 cups (750 g) 1 lb 8 oz cooking (tart) apples, peeled, cored and sliced
grated rind and juice of 1 orange
sugar, golden syrup (substitute light corn syrup) or honey to sweeten
25 g (1 oz) margarine
2 eggs, separated
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
caster sugar (superfine granulated) for sprinkling
glace cherries or orange slices to decorate
method
1. Roll out the dough and use to line a shallow 20 cm/8 inch pie dish.
2. Bake blind in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 minutes or until set and lightly browned.
3. Meanwhile, stew the apples with the orange juice and a little water to prevent sticking.
4. Sweeten to taste with sugar, syrup or honey, then add the margarine and egg yolks and mix well.
5. Turn the mixture into the pastry case and cool.
6. Whisk the egg whites until stiff, then fold in the caster sugar.
7. Spread or pipe the meringue over the apple filling and dredge with caster sugar.
8. Bake in a moderate oven 180°C (350°F) Gas Mark 4 for 15 to 20 minutes or until the meringue is lightly browned and crisp.
9. Decorate with glace cherries or orange slices before serving.
8 people have helped to review this recipe. Thankyou!
