Apple Pie with Meringue Topping

Quickly knead flour, light butter or butter in flakes and salt with the ice-cold water until a smooth dough. Wrap the dough in cling film and leave to cool for half an hour. Grease a pie or tart springform pan (d&cm), roll out the dough on the floured surface and line the pan with it. Press the edge smooth, in the tart springform pan press up an edge about 2 cm wide. Prick the base a few times with a fork. Pre-bake in the heated oven on the 2nd rack from the bottom.

In the meantime, peel the apples, cut them into quarters, core them and cut them into narrow wedges. Steam in the butter or light butter until the apples are just cooked. Season with sugar, Calvados or Cognac and vanilla sugar.

For the cream, beat sugar and egg yolks in saucepan until white foamy. Then fold in the flour.

Bring the milk to a boil and stir into the cream while hot. Bring the cream to a boil once, stirring throughout. Remove from the heat.

Spread the steamed apples evenly on the cake base, spread the cream on top.

Whip the egg whites with the sugar until very stiff, then spread evenly over the cake and bake on the middle rack for about 5-10 min.

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