Apple Amber Recipe
Apple Amber Recipe with Shortcrust Pastry, Cooking Apples, Sugar and Eggs
INGREDIENTS
5 oz (150g) Shortcrust Pastry (for recipe click here)
1 lb (450g) Cooking Apples
6-8 oz (175g-225g) Sugar
1-2 Eggs
METHOD
Heat the oven to Mark 6 or 425F or 220C and have ready a 7 inch (180mm) sandwich tin or deep pie plate. Use the pastry to line the sandwich tin, prick well and bake blind. Reduce the heat of the oven to Mark 2 or 325F or 160C. Peel, core and slice the apples and cook in as little water as possible until tender - sweeten to personal taste.
Separate the yolks from the whites of the eggs, pour the hot apples onto the yolks, stirring well. Turn into the baked pastry case. Make a meringue with the egg whites. Pile the meringue on top of the apples, return to the oven and bake for 30 to 40 minutes towards the bottom of the oven until the meringue is crisp and lightly coloured. Serve hot or cold.
Based on the Apple Amber Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).