APPLE AMBER - REAL IRISH DESSERTS
Apple Amber is one of those recipes that plainly involves the cook strolling out to the farmyard tree on a whim, pulling a few green cooking apples off it, and taking them back inside to quickly turn them into something unusually nice to end the meal. But the fact that the apples are cooked before...Read More
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- First, prepare the pie crust in a suitable pie dish. Set aside. Also: Preheat the oven to 180° C / 350° F.
- Grate the apples on a coarse grater (or the grating disc of a Cuisinart or other food processor). Add the 2 tablespoons of water to a small heavy pot, heat until steaming, add the apples, and cook over medium heat until the grated apple reduces itself to a puree. (The apple bits do not have to completely disappear into the puree. It's all right to leave some texture.) Remove from heat.
- Beat the egg yolks slightly. Add the lemon and three-quarters of the sugar to the apple puree: then add the egg, and stir well. Spoon the mixture into the pie shell and bake for twenty minutes.
- Meanwhile, start beating the egg whites, adding the remaining sugar gradually as you continue beating. Whip until stiff peaks form. When the pie has had its first twenty minutes in the oven, remove it and spread the meringue over the top of the pie, sealing it to the edges of the crust.
- Return to the oven for another 10 minutes, or until nicely browned. When finished baking, allow to rest for ten minutes or so before slicing.
- This pie is good whether served hot or cold. You might like to grate a little nutmeg on top, in either case.
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