Irish Apple Amber
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pastry dough for a single-crust pie (modern optional element) * 4 cooking apples, totaling about 1 pound, cored and peeled * 2 tablespoons water * Juice of one lemon, strained * 3 large eggs, separated * 3 (Fluid) ounces sugar, or to taste
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. Return to the oven for another 10 minutes, or until nicely browned.
Serve hot or cold.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FEYCOLLEEN.
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. Return to the oven for another 10 minutes, or until nicely browned.
Serve hot or cold.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FEYCOLLEEN.
Nutritional Info Amount Per Serving
- Calories: 126.0
- Total Fat: 2.7 g
- Cholesterol: 92.5 mg
- Sodium: 35.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.9 g
- Protein: 3.3 g
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