“Good food ends with good talk.”
Geoffrey Neighor
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Not so long ago I made an Upside Down Mango Quark Cheseecake inspired from a recent issue of the BBC Goodfood newsletter. For my feature in the magazine, I decided to go with apples since they spell the essence of the season for me. I made these little pies, topping them with brown sugar meringues because I find meringues entirely charming!
Ingredients
Filling:
- 3 tart green apples, peeled, cut into 8 slices each, finely sliced
- Juice of 1 lime
- ½ cup sugar
- 1 tbsp all purpose flour
- ½ tsp cinnamon powder
- 2 tbsp low fat cream
- ½ cup walnuts, chopped fine
- 1 tbsp unsalted butter {to dot the filling}
Pie shell
- 150gms digestive biscuits {ground into crumbs}
- 50gm unsalted butter, melted, cooled
Brown Sugar Meringue Topping
- 2 egg whites
- 1/8 tsp cream of tartar
- 4 tbsp demerera sugar
Instructions
- Preheat the oven to 180C. Keep 6 3” loose bottom tart tins ready.
- Toss all the filling ingredients except the butter in a large bowl, making sure the apple pieces are coated well. {The apple pieces should be small and thin as we are making small pies}. Reserve.
- Mix the cookie crumbs with melted butter, and divide between the tart tins. Press halfway up the sides and cover the bottom, pressing gently but firmly into place.
- Divide the filling equally between the 6 tart tins. Dot with butter, cover the tins with foil, place on a cookie tray and bake for 35 minutes at 190C.
- When there are 5 minutes to go, prepare the brown sugar meringue topping.
- Beat the whites with the cream of tartar until they hold soft peaks. Gradually add the brown sugar, a tbsp at a time, and continue to beat till the meringue holds stiff peaks and is very firm.
- Take the tray out of the oven, and remove the foil. Reduce the oven temperature to 180C.
- Divide the meringue filling equally between the tart tins, making sure it seals the hot filling completely to the edges. Make peaks with the back of an offset spatula and return to the oven.
- Bake for 15-20 minutes until golden brown {watch closely to ensure the brown sugar meringue doesn’t burn}. Cool the pies on a rack, and refrigerate until ready to serve.
This recipe is off to “Cook.Eat.Delicious-Desserts!” @ Simply Food where the month’s theme is Apples .
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Also find me on The Rabid Baker, The Times of India
