Polish apple pie with meringue topping

This Polish apple pie with meringue topping is an absolute autumn favourite :). Your favourite shortcrust pastry, homemade filling made with tart apples and a delicious, crisp, cloud-like meringue topping… It is simple to make and stays fresh for a long time. It’s impossible to resist – it disappears down to the very last crumb, sometimes while still warm…

Ingredients for the shortcrust pastry:

• 375 g plain flour
• 200 g cold butter
• 50 g cold lard (or use butter instead)
• 1 tsp baking powder
• 3 tbsp icing sugar
• 5 large egg yolks

Sift the flour and baking powder into a bowl. Add the butter and lard and quickly rub in or chop with a sharp knife until the mixture resembles breadcrumbs. Add the egg yolks and sugar and quickly bring the dough together (you can also use a food processor). If the dough is too crumbly, add 1–2 tbsp cold water.

Divide the dough into two portions, approximately 60% and 40%, wrap each in cling film and freeze or chill thoroughly (this can be done the day before).

Grease a 34 x 23 cm baking tin with butter and line with baking paper. Coarsely grate the larger portion of dough (60%) directly into the tin. Lightly press down with your hand and level the surface.

Bake at 190°C for approximately 10–15 minutes, until lightly golden.

Ingredients for the apple filling:

• 1.3 kg firm, tart apples, preferably a cooking variety*
• 2 tbsp sugar (optional – the meringue is very sweet)
• juice of 1 small lemon
• 1 tsp ground cinnamon
• 1½ tbsp potato starch

Peel and core the apples. Coarsely grate them directly into a saucepan. Add the sugar, lemon juice and cinnamon and mix. Cook over a medium heat, stirring occasionally, until the apples have softened slightly and most of the excess liquid has evaporated. Finally, sprinkle in the sifted potato starch and mix well. Continue cooking briefly until the starch thickens the apple juices.

Ingredients for the meringue topping:

• 5 large egg whites
• a pinch of salt
• 250 g caster sugar
• 2 tsp potato starch

Prepare the meringue immediately before spreading it over the cake. All ingredients should be at room temperature.

Place the egg whites in the bowl of a stand mixer and begin whisking. Once they become slightly foamy, add the salt and continue whisking. When the egg whites are stiff, gradually add the sugar, one tablespoon at a time, whisking well after each addition. Continue until you have a thick, glossy meringue. Add the sifted potato starch and whisk briefly until incorporated.

To finish:

• icing sugar, for dusting

Method:

Spread the slightly cooled apple filling over the pre-baked pastry base (the base can still be warm) and level the surface. Spread the meringue evenly over the apples. Coarsely grate the remaining chilled pastry (40%) over the top.

Bake at 180°C for approximately 50 minutes, or a little longer, until golden brown. Leave the apple pie to cool in the switched-off oven with the door slightly ajar. Dust with icing sugar before serving, if desired.

Polish apple pie with meringue topping can be stored at room temperature.

* Suitable Polish cooking apples include szara reneta, antonówka and koksa. In the UK, try Cox or Russet apples.

Enjoy!