Delicate Apple and Cheese Meringue pie

 

Nutritional Information

Per serving (approximate values):

• Calories: 420 kcal
• Protein: 8g
• Carbohydrates: 55g
• Fat: 20g
• Fiber: 3g
• Sodium: 180mg

Ingredients

• For the Shortcrust Pastry:
• 2 ½ cups (300g) all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cut into small cubes
• ½ cup (120ml) ice water, or as needed
• 1 large egg yolk (optional, for richer crust)
• For the Apple Filling:
• 4-5 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced ¼-inch thick (about 5-6 cups)
• ½ cup (100g) granulated sugar (adjust to apple tartness)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons lemon juice
• 1 tablespoon all-purpose flour or cornstarch (for thickening)
• For the Creamy Cheese Layer:
• 8 ounces (226g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• ¼ cup (60ml) heavy cream or sour cream
• For the Meringue Topping:
• 4 large egg whites, at room temperature
• ¾ cup (150g) granulated sugar
• ½ teaspoon cream of tartar (optional, for stability)
• 1 teaspoon vanilla extract
• ¼ cup (30g) flaked almonds, for garnish
• For Dusting:
• Powdered sugar (optional)

Instructions

1. Prepare the Short crust Pastry: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut into the flour using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2. If using, whisk the egg yolk into the ice water. Gradually add the ice water mixture, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
3. Lightly flour a clean surface and roll out the chilled pastry dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim the edges, leaving about a ½-inch overhang, and crimp or flute the edges decoratively. Prick the bottom of the crust all over with a fork.
4. Preheat your oven to 375°F (190°C). Line the pastry shell with parchment paper and fill with pie weights, dried beans, or rice. Blind bake for 15-20 minutes, or until the edges are lightly golden. Remove the pie weights and parchment paper and bake for another 5-7 minutes, or until the bottom is lightly golden. Remove from the oven and let cool slightly while you prepare the fillings. Reduce oven temperature to 350°F (175°C).
5. Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Toss to coat evenly. Stir in the 1 tablespoon of flour or cornstarch to help thicken the filling. Set aside.
6. Prepare the Creamy Cheese Layer: In a medium bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Beat in the egg and vanilla extract until well combined. Stir in the 2 tablespoons of flour, then mix in the heavy cream or sour cream until the mixture is smooth and lump-free.
7. Assemble the Pie: Spread the creamy cheese filling evenly over the bottom of the pre-baked and slightly cooled pie crust. Arrange the apple filling over the cheese layer in an even mound.
8. Bake the Pie Base: Place the pie on a baking sheet to catch any potential drips. Bake in the preheated 350°F (175°C) oven for 40-50 minutes, or until the apples are tender and the cheese filling is mostly set (it will still have a slight jiggle in the center).
9. Prepare the Meringue Topping: While the pie is baking, prepare the meringue. In a very clean, grease-free bowl (preferably glass or metal), beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar (if using).
10. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed. Beat until the meringue is glossy, thick, and forms stiff peaks (when you lift the beaters, the peaks stand up straight and hold their shape). Beat in the vanilla extract.
11. Finish Baking and Meringue: Carefully remove the pie from the oven. Increase the oven temperature to 375°F (190°C).
12. Spoon or pipe the meringue over the hot pie, spreading it to the edges to seal in the filling. Create decorative swirls or peaks with the back of a spoon. Sprinkle the flaked almonds evenly over the meringue.
13. Return the pie to the 375°F (190°C) oven and bake for another 10-15 minutes, or until the meringue is golden brown and the almonds are lightly toasted.
14. Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the fillings to fully set and prevents the meringue from weeping.
15. Optionally, dust with powdered sugar just before serving for an extra touch of elegance.