Grease the twelve troughs of a muffin tray well. Separate the eggs. Chill the egg white. For the dough 500 g flour, 160 g butter in pieces, sour cream, 1 pinch
Roll out the dough on a floured work surface to a thickness of almost 5 mm. Cut out a total of 12 circles (each approx. 14 cm Ø), kneading, rolling out and cutting out the dough again and again. Line the muffin tins with the dough circles, press the dough on the edges. Place the tray in a cool place for about 30 minutes.
For the filling, peel, quarter, core and cut apples into fine slices. Bring the cranberries, juice and apples to the boil. Mix starch and 2 tablespoons of cold water. Stir into the compote and simmer for about 2 minutes. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).
Fill the compote into the dough hollows. Sprinkle with brown sugar. Bake in a hot oven for 20-30 minutes. Take the muffinpies out of the oven, let them rest for about 10 minutes and lift them carefully out of the hollows. Let them cool down.
For the meringue, beat the cold egg whites with 1 pinch of salt until stiff, adding icing sugar. Keep beating until the mixture is shiny. Place loosely on the muffin pies with a tablespoon. Flare with a kitchen gas burner or alternatively bake in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for 5-8 minutes until the meringue is lightly browned.
Spread the sweet meringue mixture on the muffinpies with a tablespoon dipped in hot water.