Apple Pie Meringue

For the base
240 g of 100% Italian Wheat – type 0 flour
5 g of baking powder
1 teaspoon vanilla
120 g of butter
1 egg
60 g of sugar
2 g of salt

For the apple and pear filling
2 firm pears
2 crisp apples
Juice of 1/2 lemon
50 g of sugar
50 g of butter
1 tablespoon of cinnamon
Half a glass of rum

For the yogurt meringue
500 g of Greek yogurt
50 g of cornstarch
Pinch of salt
4 egg whites
130 g of sugar
Vanilla powder

Procedure
For the base
To begin, cream the butter and sift the flour, baking powder, and vanilla. Then add the sugar, eggs, and salt, and knead the mixture briefly until it comes together. Place it in the refrigerator, then roll out the dough until it is thin. After buttering and flouring a baking pan (preferably flared and 26 cm in diameter, 7 cm high), line it with the dough and prick the bottom with a fork. With the leftover dough, create leaves to decorate the cake. Place everything in the refrigerator, covering with plastic wrap.

For the apple and pear filling
Cut the pears and apples into cubes and place them in a large bowl, seasoning with lemon juice. In a separate large pan, melt the butter with the cinnamon, add the fruit, sugar, and a pinch of salt. Cook all the ingredients over medium heat for 15 minutes, flambéing with rum to finish. When the fruit is slightly tender and the juices have reduced, turn off the heat, place the filling in a baking dish, and let it cool.

For the yogurt meringue
Mix the yogurt with the cornstarch. Separately, beat the egg whites and, as soon as they begin to foam, add a little sugar at a time. Beat until you obtain a firm, glossy meringue, then fold it into the yogurt mixture a little at a time, using upward movements.

For assembly
Preheat the oven to 340°F in static mode. Remove the dough from the refrigerator and spread the cooled fruit filling evenly over the inner shell. Cover with the yogurt meringue, leveling it, and decorate the edge with dough leaves. Place the pan in the lower part of the oven for 50-60 minutes until the surface is puffed and golden (cover with aluminum foil if it darkens). When done, turn off the oven and leave the pie in the oven with the door closed for a few minutes, then with the door ajar for a few more minutes (it will sink slightly). Remove from the oven and let cool.

In collaboration with L’Ultima Fetta