A delicious and good-looking dessert, Apple Amber can be served hot or cold.
4 oz. flour
½ teaspoon salt
2 oz. vegetable shortening cold water to mix
1 lb. cooking apples
1 oz. butter sugar grated rind of 1 lemon juice of 1 lemon 2 egg yolks, lightly beaten egg whites
1 oz. castor sugar
To make the pastry, sift together the flour and salt. With your fingertips, rub the fat very lightly into the flour mixture until it resembles fine breadcrumbs. Mix to a stiff paste with very little cold water.
An apple-filled pastry shell, Apple Amber is topped with meringue.
The dough should bind together into a ball, leaving the sides of the bowl clean.
Turn out on to a floured board and knead very lightly. Roll out, handling the dough as little as possible. Line an 8-inch pie dish with the pastry.
Preheat oven to very hot 450°F (Gas Mark 8,230°C).
For the filling, peel, core and slice the apples. Put
2 tablespoons of cold water into a saucepan, add the apples and the butter and cook until tender, about
10 minutes. Add sugar to taste.
Rub the mixture through a sieve or beat until smooth. Add the lemon rind, the lemon juice and the egg yolks to the apple mixture. Mix together and pour into the pie dish. Bake for about 30 minutes or until the pastry is browned and the filling is set.
For the meringue, whisk the egg whites until they are very stiff. Fold in 2 ounces of sugar.
When the pastry and apple filling are done, reset the oven temperature to very cool 250°F (Gas Mark , 130°C). Pile the meringue lightly on top of the apple filling. Dredge with the remaining sugar. Bake for 30 to 40 minutes or until the meringue is crisp and lightly golden brown on top.