Öländsk äppelmarängpaj
Serves 8
Dough:
1.6 cup flour
some baking powder
7 oz butter
2 egg yolks
Filling:
1.1 lb apples, tart and loose
2 tablespoons sugar
Pie lid:
2 egg whites
0.4 cup sugar
Mix flour and baking powder. Add butter and work to a crumbly mixture, then one egg yolk at a time to a manageable dough. Flatten it out in a large, greased springform pan, diameter approx 11 inches. Support the edges with aluminum foil to prevent the dough from sliding down the sides. Prick the bottom with a fork and pre-bake at 347F in the middle of the oven for about 15 minutes.
Peel, core and cut the apples in thin wedges. Boil until tender with sugar over low heat, covered with a lid.
Take out the pie shell, remove the foil and lower the heat to 212F. Beat egg whites and sugar until stiff. Fill with the apple compote and spread the meringue out on top. Bake for about 30 minutes in the lower part of the oven.
Enjoy the pie either lukewarm or cooled.
This recipe has been in an apple cake contest in the magazine ICA-kuriren, contributed by Elisabeth Petersson from the island (and region) of Öland.
Enjoy!
Bella
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