This is an apple winter warmer dessert with a bit of a change from the usual normal pie or crumble. Don't get me wrong, the humble apple pie can never be beaten but this one makes a bit more of a showstopper for those nights you want to impress. And its also delicious.
I made this for a dinner party in the weekend and served it up with some caramel sauce. It was a delicious end to the meal.
And the recipe is easy if you use shop bought sweet short pastry.
200g sweet short pastry
4 Granny Smith apples
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla essence
1/2 cup water
2 eggs, separated
1/2 cup sugar
Peel and core apples and place all ingredients into a large pot. Cook until apples are soft. Sometimes if it's not thick enough I add a little bit of cornflour mixed with cool water to thicken it up. Put aside and cool.
Line a tin with rolled out pastry and blind bake in 180deg C oven for 10 minutes. Remove the baking beans and bake for a further 10 minutes. Cool shell.
When you are ready to serve up, whip the egg whites until soft peaks form. Add the sugar slowly while beating on a high speed until it is white and the peaks are stiff.
Add the apple mixture to the pastry shell, pipe or spoon meringue over and pop in the oven for 20 minutes or until the meringue is cooked.
Serve immediately with caramel sauce or icecream.
This is also my entry for this months Sweet New Zealand, hosted by me.