Kristian’s Fluffy Top Apple Pie

This cake was my entry to the 2011 Salehurst/Manwood Road Street Party. I had never made the cake before, just thought about it long and hard. It turned out fine, in fact, it won the first price. Result.

Here’s how to make it.

Ingredients:

Pie base
30 cl plain flour
10 cl sugar
1 tsp baking powder
150 g cold butter
1/2 egg

Filling
4-5 apples
2 tbs sugar
1 tsp cardamom
1 tsp cinnamon

Meringue topping
3 egg whites
150 g sugar
handful of strawberries

Method:

Turn your oven on to 170°C (gas mark n).

‘Pinch’ or mix the flour, sugar and baking powder with the butter. Do this as quickly as possible so the butter doesn’t start melting. Then mix in half an egg. Put the dough in to a fridge till it’s cool again.

Slice and dice the apples, mix in sugar, cardamom and cinnamon. Blast these in a microwave for a few minutes and drain the juices in to a cup. You’ll need this later.

Once your dough is cooled down press it against the sides of a pie tin (about ∅ 25 cm) and fill with your apples. Cover with tin foil and bake for about 30-35 minutes. Once done, let the pie cool down completely.

Meringue top

Pre-heat your oven to 150°C.

Whisk your egg whites till they hold a peak. While continuing to whisk briskly, mix in the sugar table spoon at a time. Once it’s all in and the mixture is smooth, almost has a metallic gloss to it, gently fold in the chopped up strawberries.

Put a sheet of non-stick parchment paper on your baking tray and draw a circle the size of your pie tin. Spread the meringue so it barely fits inside that circle. I like to then cover up the strawberries that show with a bit of mixture so from the outside, it looks like there isn’t any strawberries. Bake for about 60 minutes. (I know this sounds like long but it turns out meringue takes a while to bake)

Once done, carefully remove it off of the baking paper and place on top of your pie.

4 thoughts on “Kristian’s Fluffy Top Apple Pie”

    1. Hey Wendy, dl is for decilitres or–in this case–3 dl is 30 cl.

      You do highlight an important issue. I’m used to using metric measurements and will continue to do that but I will add a conversion- and terminology guide to the site.

      Thanks for visiting!

  1. I would love to try a few recipes but I cannot work out the conversions. Is it possible for you to convert to pounds and ounces (lbs & oz ) I found a site but I am still very confused by the dl.
    Sorry to be such a pain but I’m off the older generation and my brain is not geared to metric.

    1. Hey Betty, I’ll have the imperial measurements on from now and convert the existing ones, too.

      Thanks for stopping by!

      Kristian

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