A haven dessert, chilled Linzer Apple Meringue Pie with the crispiness of a Linzer dough mixed with the smoothness of caramelized apples, a hint of cinnamon and finished with the sweetness of a light, airy Italian meringue is the best fall recipe.

This pie came as a result of my love for apple pie. As my family is not in love with piecrust, I made a mix of old-fashioned and a new version of pie and to make it more interesting I added meringue on the top.

Linzer Dough

200 g lard or vegetable shortening

200 g sugar

3 yolks (reserve egg whites for Italian meringue)

1 whole egg

1 tbsp lemon zest

1 tsp vanilla

1 tbsp milk

400 g all-purpose flour

1 tsp baking soda

Apple Filling

3 lb granny smith apples washed, peeled, cored and sliced into wedges

1 tbsp butter

100 g sugar

1 tsp cinnamon

Italian Meringue

150 g sugar

120 ml water

3 egg whites

60 g sugar

Prep filling

Saute apples with sugar and cinnamon over medium heat. Continue to cook until all the juice is out. Cool completely.

Prep linzer dough 

Using a stand mixer, fitted with a whisk attachment, mix lard or shortening with sugar at medium speed until smooth and well mixed. 

Add the eggs, milk, lemon zest, and vanilla. Mix just until absorbed. Sift the flour with baking powder and add to the mixture. Mix with the hand until you form a dough. 

Lightly sprinkle flour over a countertop. Divide the dough into two parts. 

Roll the first part into square 10” by 10”.  Transfer the dough to the pan. Spoon apple mixture into a pastry-lined pan and spread apples evenly. Cover with another half of the dough. Bake at 380F for  20-30 minutes or until edges get brown. 

Cool on a cooling rack for at least 1 hour.

Italian meringue 

Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until a candy thermometer shows 250-300 F or start yellowing through the middle.

While the syrup is cooking, beat the egg whites in a mixing machine until they form soft peaks. While the machine is running, very slowly beat in the hot syrup.

Continue beating until the meringue is cool enough that it can form firm peaks. Your meringue will still be warm and that is okay.

Work fast while you spread the meringue all over the pie. The meringue is setting fast at this point and it will not be spreadable anymore. 

Cut immediately because of the same reason the meringue is setting fast. Cut 4 by 4 so you get 16 pieces. Chill in the fridge for at least one hour.

Enjoy!

Bon Appetit!