Apple pie with coconut meringue

Name: Apple pie with coconut meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 800 g sour apples (e.g. Boscop); 4 TABLESPOONS Lemon juice; 300 g Sugar; 125 g soft butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 175 g Flour; 1 TEASPOON Baking Powder; 3-4 Tbsp Rum; 100 g Coconut flake; 7-10 Tbsp roasted grated coconut and icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

800 g sour apples (e.g. Boscop)
4 TABLESPOONS Lemon juice
300 g Sugar
125 g soft butter or margarine
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
175 g Flour
1 TEASPOON Baking Powder
3-4 Tbsp Rum
100 g Coconut flake
7-10 Tbsp roasted grated coconut and icing sugar

Directions

1
Wash, peel and quarter the apples and cut out the core. Cut the apple quarters into pieces, mix with 3 tablespoons of lemon juice and 25 g of sugar. Cream fat, 100 g sugar, vanillin sugar and salt.
2
Separate 3 eggs and chill the egg whites. Add 2 whole eggs and the egg yolks one after the other to the fat-sugar mixture and stir in. Mix flour and baking powder and finally stir in briefly together with the rum.
3
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Spread apples on top. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes.
4
Beat the egg whites until stiff, then add 175 g sugar bit by bit and stir well. Add 1 tablespoon lemon juice and stir in. Fold in 100 g grated coconut and after 30 minutes spread the mixture loosely on the cake.
5
Bake for another 10 minutes. Place the finished cake on a cake rack and remove the meringue from the edge with a knife. Let the cake cool down in the tin. Sprinkle with grated coconut and icing sugar just before serving.