Apple Amber

GRATED APPLES ARE COOKED briefly before baking in this traditional Irish dessert. Apple Amber (don't you love the name) is a lightly sweetened apple mousse topped with meringue and can be made with or without a crust.

Any apples can be used to make this pie. I used three different varieties--Fuji, Pinata, and Opal because that is what was in my fruit bowl.

Apple Amber
Pastry dough for single pie crust
4 medium apples (about 1 1/2 lbs.)
2 Tbsp. water
Juice of 1 lemon
3 large eggs, separated
3/4 cup sugar, or to taste, divided

Line pie dish with the pastry dough and set aside. Preheat oven to 350 degrees.

Grate the apples on a coarse grater. Put the water in a heavy pot and heat until steaming. Add the apples and cook over medium heat until reduced to a puree, about 15 minutes. The apples do not have to completely disappear into the puree; some texture is fine. Remove from heat.

Beat egg yolks slightly. Add the lemon juice and 1/2 cup sugar to the apple puree, then add the egg and stir well. Spoon the mixture into the pie shell and bake for 20 minutes.

Meanwhile, start beating the egg whites, adding 1/4 cup sugar gradually as you continue beating. Whip until stiff peaks form. When the pie has baked 20 minutes, remove it from the oven and spread the meringue over the top of the pie. Return to the oven for another 10 to 15 minutes, or until nicely browned.

Serve hot or cold.

Rather than spread the fluffy egg whites on the pie, I piped on little mounds of meringue.

I love the little landscape it created.