Apple Pie with Meringue Topping

A simple but delicious cake recipe:

1. for the dough, mix flour, sugar and salt. Cut butter into small cubes, add and the whole thing with a large knife finely crumbly

chop. Mix the egg with the dessert wine, add to the flour mixture form and quickly combine into a dough. Wrap in plastic wrap and refrigerate for one hour.

Roll out the dough on a lightly floured surface. Spread out the pastry with it, pierce the bottom tightly, put to cool for half an hour. Rinse the lemon with lukewarm water, finely grate the peel and squeeze out the juice. Bring to the boil with butter, sugar, dessert wine and vanilla sugar in a wide frying pan. Peel the apples, remove the core with an apple corer. Depending on the size, cut them in half or whole and slice them.

Immediately put them into the hot broth, cover and cool off away from the stove top. Preheat the oven to 220 degrees. 4.

Separate the eggs. Set egg whites aside to cool with lid on until ready to use. Drain cooking liquid from apples. Stir through with egg yolks and cream. Spread the apples evenly on the pastry base. Pour the glaze over the top. Bake cake on the spot in the lower part of the oven for 20 to 30 minutes. Take out and cool slightly. Do not turn off the stove. Whip the egg whites with salt until stiff. Sift in confectioners’ sugar and continue beating until glossy. Shape into a piping bag and spread evenly over the cake in a lattice pattern. I

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