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Apple Meringue Pie

Apple Cake with Meringue & Sour Cream Topping

Apfelkuchen mit Rahmguss: A delicate apple cake featuring a shortcrust base and a fluffy meringue-sour cream custard topping.
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Ingredients
  

  • Muerbteig:
  • 100 grams sugar or 1/2 cup
  • 200 grams butter almost 2 sticks, remove 1 tablespoon
  • 300 grams flour or 2 1/2 cups
  • 1 Egg
  • 1 Pinch of salt
  • 1-2 Tbsp water
  • Filling:
  • 4-5 cooking apples peeled ,cored, cut in 8 sections(like an orange)this will be enough for 9 in. spring form pan
  • Topping:
  • 1 / 2 Cup 125 ml Sour cream
  • 1/2 cups Sugar can be replaced with Splenda
  • 2 Eggs
  • 1 tsp lemon flavor or grated lemon peel
  • 2 Tbsp Flour

Instructions
 

  • Directions:
  • Mix crust ingredients like you would traditional pie crust on cutting board or table.
  • Knead until mixed to form ball.
  • Roll out with rolling pin until about ½-cm to 1 cm thick.
  • Transfer to Spring form with sides about 3 cm high.(should dough crumble or break
  • during transfer, don’t worry, just knead together with fingers. It does so easily)
  • Arrange cut Apples in circular fashion(You can sprinkle Raisins, that have been
  • soaked in warm water for a couple of minutes, over the apples.)
  • Start baking in oven, on middle rack, at 350 F. for 15-20 min take out and set aside.
  • While base is baking prepare topping.
  • Mix half of sour cream with sugar, egg yolks and lemon.
  • Take egg whites and beat until stiff set aside.
  • Add rest of sour cream and flour to the mix.
  • Fold in the egg whites.
  • Pour over half backed crust and continue baking until topping is golden. (15 to 20
  • Min)
  • Cool off and enjoy

Notes

You can also replace the Apples with Rhubarb which has been cut in small pieces and
sugared. You would want enough to cover the bottom 2 cm thick.
Before you add the Rhubarb cover the base with some breadcrumbs
Tried this recipe?Let us know how it was!