{"id":15418,"date":"2017-02-17T10:13:08","date_gmt":"2017-02-17T08:13:08","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15418\/"},"modified":"2022-01-15T10:35:56","modified_gmt":"2022-01-15T08:35:56","slug":"apple-pecan-pie-with-meringue","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/apple-pecan-pie-with-meringue\/","title":{"rendered":"Apple Pecan Pie with Meringue"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">Pecan pie is definitely one of my favorite pies in the world. It&#8217;s sweet and I love the caramelized texture the pecans get after baking.<\/p>\n<p dir=\"ltr\">This apple pecan pie combines between two great pies \u2013 pecan pie and apple pie. A pecan short crust pastry filled with pecan cream with caramelized apples and a large mound of meringue on top. YUM!<\/p>\n<div id=\"attachment_15419\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15419\" class=\"wp-image-15419\" title=\"Apple Pecan Pie with Meringue\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pecan_apple_and_meringue_pie2-s.jpg\" alt=\"Apple Pecan Pie with Meringue\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15419\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21550--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Apple Pecan Pie with Meringue<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For pecan crust:<\/h4>\n<ul>\n<li>140 grams (1 cup) all-purpose flour<\/li>\n<li>25 grams (1\/4 cup) ground pecans<\/li>\n<li>80 grams (3\/4 stick) cold butter cut into cubes<\/li>\n<li>30 grams (3 tbsp.) sugar powder<\/li>\n<li>Pinch of salt<\/li>\n<li>Pinch of cinnamon<\/li>\n<li>1 large egg yolk<\/li>\n<li>1-2 tbsp. cold water (optional, as needed)<\/li>\n<\/ul>\n<h4>For pecan cream:<\/h4>\n<ul>\n<li>100 grams (1 cup) pecans<\/li>\n<li>75 grams (1\/3 cup) cold butter cut into cubes<\/li>\n<li>50 grams (5 tbsp.) dark brown sugar<\/li>\n<li>1 tbsp. all-purpose flour<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg yolk<\/li>\n<li>2 tbsp. milk<\/li>\n<\/ul>\n<h4>For caramelized apples:<\/h4>\n<ul>\n<li>2 large Granny Smith apples<\/li>\n<li>40 grams (4 tbsp.) sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>Juice of 1\/4 lemon<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<\/ul>\n<h4>For the meringue:<\/h4>\n<ul>\n<li>2 large egg whites<\/li>\n<li>Pinch of salt<\/li>\n<li>100 grams (1\/2 cup) sugar<\/li>\n<li>30 ml. (2 tbsp.) water<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Pecan crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour and pecans and blend to a fine powder.<\/li>\n<li>Add butter, sugar powder, cinnamon and salt and mix until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to blend just until large chunks of dough form. If the dough is not united, gradually add a little water.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Pierce the crust of each tartelette with a fork. Freeze the tartelette crusts for about 30 minutes before baking.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>Put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly brown.<\/li>\n<li>Cool at room temperature.<\/li>\n<\/ol>\n<h4>Pecan cream:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put pecans, butter, brown sugar, flour and salt and blend until crumbly.<\/li>\n<li>Add egg yolk and milk and continue to blend until you get a uniform and thick cream.<\/li>\n<li>Pour the cream onto the crust, and smooth the top.<\/li>\n<\/ol>\n<h4>Caramelized apples:<\/h4>\n<ol>\n<li>Peel the apples and cut into 2*2 cm cubes.<\/li>\n<li>In a medium pan put sugar and form caramel.<\/li>\n<li>When caramel is amber, add in apples, salt, lemon and vanilla.<\/li>\n<li>Reduce the heat and simmer everything together, stirring occasionally, until the apples soften slightly, but still solid.<\/li>\n<li>Sprinkle the diced apples onto the cream evenly.<\/li>\n<li>Bake the tart for 10-12 minutes or until the cream swell slightly, set and get golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Italian meringue:<\/h4>\n<ol>\n<li>In a bowl of a mixer with a whipping-attachment put egg whites and salt.<\/li>\n<li>In a small saucepan heat sugar and water over high heat until thick syrup forms. When the syrup reaches a temperature of 106c degrees, begin to whip the egg whites on medium speed.<\/li>\n<li>Continue to cook the syrup until it reaches 116c degrees and remove from heat.<\/li>\n<li>Increase the speed of whipping, and add in the syrup in a thin stream while whipping.<\/li>\n<li>Continue to whip the meringue for 6-7 minutes or until the bowl feels cool to the touch.<\/li>\n<li>Pour the meringue onto the pie (when cooled) and smooth the top.<\/li>\n<li>Burn using a blowtorch and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the pie in a closed container in the refrigerator for up to 2-3 days, but it&#8217;s at its best a day or two after preparation.<\/li>\n<li style=\"text-align: left\">You can use pears, peaches or nectarines instead of apples.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15420\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15420\" class=\"wp-image-15420\" title=\"Apple Pecan Pie with Meringue\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pecan_apple_and_meringue_pie-s.jpg\" alt=\"Apple Pecan Pie with Meringue\" width=\"800\" height=\"526\" \/><p id=\"caption-attachment-15420\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Pecan pie is definitely one of my favorite pies in the world. It&#8217;s sweet and I love the caramelized texture the pecans get after baking. This apple pecan pie combines between two great pies \u2013 pecan pie and apple pie. A pecan short crust pastry filled with pecan cream with caramelized apples and a large [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1593,1577,1561],"tags":[1995,1602,1644,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apple Pecan Pie with Meringue | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This apple pecan pie combines between two great pies \u2013 pecan pie and apple pie. A pecan short crust pastry filled with pecan cream with caramelized apples and a large mound of meringue on top. 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