Ingredients
450g Cooking Apples (Peeled, Cored and roughly chopped)
2 Eggs Separated
Sugar to taste
175g Butter
225g Plain Flour
25g Sugar
Ingredients
450g Cooking Apples (Peeled, Cored and roughly chopped)
2 Eggs Separated
Sugar to taste
175g Butter
225g Plain Flour
25g Sugar
Pre-heat the oven to gas 4, 180 centigrade. Rub the butter into the sieved flour, add the sugar and work into a dough. Roll out the dough on a floured surface and then place it into a greased pie dish. Press the dough gently into the edges of the dish and trim of the excess around the top. Prick the dough with a fork, cover with baking parchment and fill with baking beans. Bake blind in the oven for 25 – 30 minutes.
Put the prepared apples into a saucepan with a little water and boil into a pulp and turn off the heat. Add sugar to taste and 2 egg yolks and mix together gently. Pour the apple mixture into the baked shortbread base. Whisk the egg whites until they form stiff peaks and pile them on top of the apple mixture. Brown in the oven for 10 – 15 minutes. Contains raw or partially cooked egg.