Description
This is not your average apple pie. With a tender, buttery crust, a luscious filling of honey-glazed apples and roasted walnuts, and a crown of golden meringue, this dessert is a true showstopper. Light, elegant, and bursting with real fruit flavor, it’s the kind of pie that turns an ordinary afternoon into a warm memory.
Ingredients
For the Dough:
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2 cups all-purpose flour (300g)
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2 tablespoons sugar (30g)
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1 teaspoon baking powder
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1 teaspoon vanilla sugar (or ½ tsp vanilla extract)
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2/3 cup cold butter, cubed (150g)
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1 large egg
For the Filling:
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5 medium apples (850–900g), peeled, cored, and cubed
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1/2 cup + 1 tablespoon sugar (120g)
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2 tablespoons honey
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1.5 tablespoons butter (35g)
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50g roasted walnuts, chopped
For the Meringue:
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4 large egg whites
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A pinch of salt
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3/4 cup + 1 tablespoon sugar (170g)
Instructions
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Make the Dough: In a large mixing bowl, combine flour, sugar, baking powder, and vanilla sugar. Add cold cubed butter and work it into the flour mixture using your fingertips until it resembles coarse crumbs. Add the egg and mix until a soft dough forms. Wrap the dough in plastic and refrigerate for 30 minutes.
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Prepare the Filling: In a large pan, melt the butter. Add the chopped apples, sugar, and honey. Cook over medium heat for 10–12 minutes until the apples are soft but still hold their shape. Stir in the chopped roasted walnuts and set aside to cool.
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Blind Bake the Crust: Preheat your oven to 350°F (180°C). Roll out the chilled dough on a floured surface and press it into a tart or pie pan (about 9 inches). Prick the base with a fork and bake for 12–15 minutes or until lightly golden.
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Add the Filling: Evenly spread the cooled apple and walnut mixture over the pre-baked crust. Return the pie to the oven and bake for another 15 minutes.
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Make the Meringue: In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks are achieved.
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Top and Finish Baking: Spread or pipe the meringue over the apple filling. Bake for an additional 10–12 minutes until the meringue is golden brown on top. Let the pie cool completely before slicing.
Notes
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You can toast the walnuts in a dry skillet for 5 minutes to deepen their flavor.
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For a more traditional taste, feel free to add 1/2 teaspoon of cinnamon or cardamom to the filling.
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The pie is best served the day it’s made, but leftovers can be refrigerated for up to 3 days.
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Let the pie cool fully before slicing to help the filling set.
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A springform pan also works well for clean edges and easy removal.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired