Apple Meringue Pie

I really wish I could take credit for this recipe. I really, really do. Unfortunately, my mum gets all the credit. She is gifted at picking up seemingly random things and making magic. In this instance, she made a nut butter, crumbly base, which makes this dessert creamy, sweet, tart, earthy, smooth, crunchy, light and filling – in other words, a perfect combination.

Anyway, I’ve stolen it! I present to you the fruits of my crime.

Base

• 300 grammes of digestive biscuits crumbed
• Either 250 grammes of hazelnut butter or 200 grammes of toasted hazelnuts ground finely + 50ml of sunflower/hazelnut oil
• Extra (sunflower) oil if needed

Filling

• 100 to 150 grammes Apple Curd (https://courtneys.online/apple-and-rum-curd/)
• Sliced tart apple (bramley or granny smith) optional

Meringue

• Ratio 1 egg white to 50 grammes granulated or caster sugar

Method

1. Heat your oven to 190 degrees C
2. Make base – mix together biscuit crumbs and hazelnut cream (or biscuit crumbs, finely ground hazlenuts and oil)
3. If the mixture does not hold together, add more oil incrementally.  You will use your hands to press the mixture into your base, so the mixture can be crumbly.
4. If you are using a plate, make sure it is over proof.  Or use a pie tin which is not too deep.
5. Press the biscuit and nut mixture into the base
6. Cover the base with the apple curd
7. Arrange the sliced apple over the apple butter (if using)
8. Make the meringue: beat the egg whites to soft peaks.  Add the sugar a spoon at a time and beat in until smooth.  The meringue should hold its shape and be shiny once all the sugar has been added.
9. Cover the pie with the meringue and pile into an artistic mound.
10. Bake in the pre-heated oven for 45 minutes.
11. Leave to cool and serve.

Serving suggestions

Serve with Courtney’s Light Cider

https://courtneys.online/cider...