Apple Pie Served Pavlova-style Recipe
in a delicate meringue shell
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Ingredients
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Meringue shell
Apple filling
Toppings (optional)
Method
Meringue shell
- 1
Prepare oven and circle
Preheat oven to 250°F (120°C). Line a baking sheet with parchment and trace a 9-inch circle to guide the meringue disk.
- 2
- 3
Incorporate sugar
With mixer on medium-high, gradually add 1 cup granulated sugar in a steady stream, beating until the mixture is glossy and stiff peaks form. Ensure the sugar is fully dissolved.
- 4
Flavor and shape
Beat in 0.5 tsp vanilla extract. Spoon or pipe the meringue into the prepared circle, shaping a disk about 1 inch thick with a shallow well in the center.
- 5
Bake and dry
Bake for 90–120 minutes until set and dry to the touch. Turn off the oven and leave the door ajar to dry further; cool completely on a rack.
Apple filling
- 6
Prepare apples
Peel, core, and dice 5 apples into 1/2-inch pieces.
- 7
Cook apples
In a skillet over medium heat, melt 1 tbsp butter. Add apples, 2 tbsp brown sugar, 2 tbsp white sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 0.25 tsp nutmeg. Cook, stirring often, until apples are just tender and juices begin to thicken.
- 8
Thicken filling
Stir in 2 tbsp cornstarch (mixed with 2–3 tbsp water to make a slurry). Cook 1–2 minutes until the mixture thickens. Remove from heat and let cool to warm.
Toppings and assembly
- 9
Prepare whipped cream (optional)
Whip 1 cup heavy cream with 2 tbsp powdered sugar and 0.5 tsp vanilla to soft peaks.
- 10
Assemble
When the meringue is completely cooled, spoon the apple filling into the center, creating a nest. Dollop or pipe the whipped cream on top of the filling.
- 11
Serve
Serve immediately. Optional: dust with a pinch of cinnamon or drizzle with caramel sauce.