Usually it takes me a while to make up a post. First, I think what kind of pastry exactly I want. Whether it is gonna be a pie, a cake, cupcakes or just muffins and maybe some dessert? Then I go further with flavors. Depending on time of the year and on components I have at the moment. Is it gonna be chocolaty or fruity, luscious or with a hint of tart flavor? When I am done here, I start creating the recipe. Make the crust sweet or neutral? Add cinnamon or leave it out. Finally, when I have the recipe written down, the most difficult part begins. Shooting. Though I have my instagram account for a year now and this blog is almost 8 month old I still have a lot of difficulties with food styling. It may seem that everything is done with such a great ease. But I want to disabuse you. I can say even more! The more I learn the more difficult it becomes every time! I remember my first posts, when I didn't stuff my head with such details as composition, styling, light, photo editing. I mean, I did, of course. But not as over scrupulous as I do now! Not to mention all the tableware thing (food bloggers, you know what I mean)!
What I am saying, is that it took me a few minutes to create a recipe for apple meringue pie, but it took me half a day to style and shoot! I literary did shoot in every room of my apartment, because every time something was wrong. Except the pie, of course! It is worth the wasted time, because you deserve to know the recipe, after all! By the way, ultimately, I am glad with the photos)) I hope you do too!)
one 8-9 inch (20-23 cm) pie
for the crust
200 g flour
100 g cold butter, cut into cubes
50 g sugar
pinch of salt
5-6 tbsp cold water
for the apple filling
4 apples, peeled, cored and sliced
25 g butter
1/2 cup sugar
1 tsp cinnamon
4 egg whites, at room temperature
pinch of salt
1/4 teaspoon lemon juice
1. Begin with making the crust. In a food processor or using a pastry blender combine flour, butter, salt and sugar until it forms a crumb. Pour in cold water and process until the dough just comes together. Roll the dough in a 12 inch (30 cm ) circle and gently transform it into the 8-9 inch (20-23 cm) pan. Prick the dough with a fork and place in a freezer for 20 minutes.
Preheat the oven to 200°C (392 F). When the pie crust has chilled, line it with parchment paper and fill with dry beans. Bake for 20 minutes. Then remove the beans and parchment paper and bake for another 10 minutes, until the crust becomes lightly brown.
Reduce the oven to 175 °C (350 F).
2. Meanwhile, make the apple filling. In a nonstick skillet over a medium-high heat melt the butter, add sliced apples, sugar and cinnamon. Cook for about 8-10 minutes, stirring every now and then.
Remove from heat and pour the hot filling into the prebaked crust.
3. Make the meringue . Beat egg whites with pinch of salt and lemon juice until foamy. Gradually add sugar until stiff picks form. Spread over the hot filling. Bake for about 10 minutes until the meringue starts to brown.
Let cool completely on a wire rack before cutting.