Prepare the cake base:
Finely chop the dry cookies using a food processor or a pastry bag and rolling pin.
Mix the cookie crumbs with the melted butter until moist.
Press the cookie mixture into the bottom of the cake tin, creating an even layer. Place the baking sheet in the fridge while you prepare the apple filling.
Prepare the apple filling:
Peel, core and thinly slice the apples.
In a large bowl, mix the apple slices with the lemon juice, sugar, cinnamon, nutmeg and cornstarch until the apples are evenly coated.
Assemble the cake:
Spread the apple slices over the base of the cookie in the removable tin, smoothing the filling evenly.
Bake the cake in the oven at 180°C for about 30-40 minutes or until the apples are soft and the base of the cake is golden.
Prepare the meringue:
While the cake is baking, prepare the meringue. In a clean bowl, beat the egg whites until stiff peaks form using an electric mixer.
Add the granulated sugar a little at a time, continuing to beat the egg whites until the mixture is glossy and thick.
Top the cake with the meringue:
Once the cake is baked, remove it from the oven and spread the meringue evenly over the apples, forming peaks with a spoon or spatula.
Return the cake to the oven and bake for another 10 to 15 minutes, or until the meringue is golden and crisp.
Take part:
Once the meringue is cooked, allow the cake to cool completely, then remove it from the pan.
Serve the apple meringue pie at room temperature or slightly chilled, and, if desired, with a scoop of vanilla ice cream or a generous dollop of whipped cream.
With this recipe you can make an irresistible apple meringue pie that everyone will love! Enjoy!
