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Three-layer apple meringue pie

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12 servings
1 hour 15 min

Egg yolks - 3 pcs., Sugar - 100 g, Butter - 85 gr, Smetana - 45 gr, Lemon zest - 1 tea liter, Vanillin - to taste, Salt - to taste, Baking powder - 7 g, Wheat flour - 170 gr, Wheat flour - 15 gr, Apples - 3 pcs., Lemon juice - 2 tbsp, Ground cinnamon - 0.75 tsp, Sugar - 110 gr, Egg whites - 3 pcs.

Ingredients.

For filling, the apples are peeled and seeds, cut into slices 2-3 mm thick. We spray with lemon juice so that the apples do not darken.

Add cinnamon, flour and mix.

The eggs are carefully divided into squirrels and yolks.

For a sandy base, beat the soft oil with sugar.

Add yolks one at a time, beating after each.

Add sour cream, beat until homogeneous.

Pour in lemon zest and flour sifted with baking powder, vanillin and salt.

Knead the viscous, sticky dough.

Shift the dough into a mold lined with oiled parchment, level with a spatula.

Put the apple layer on top of the dough. Bake in heated to 180 degrees. oven for about 30 minutes.

10 minutes before the end of baking, beat the whites. Beat first at the minimum speed of the mixer to soft peaks, gradually increase the speed, add sugar in small portions, without stopping whipping. Beat proteins to dense peaks (inverted proteins must be stationary). At the end of the whipping, several grains of citric acid can be added to resist the proteins.

Carefully lay out the beaten whites on the baked cake with apples with a shoulder blade, level the top. We put the mold back in the oven for another 20 minutes until a ruddy crust forms.

The pie is completely cooled in the form, removed and served. Enjoy your meal!