I’ve never had much of a desire to go on board one of those massive cruise liners stuffed to the brim with thousands of others with floating casinos and dancing girls and 24-hour nightclubs and buffet roast and carveries and over-crowded decks etc. But for others I realise this kind of a holiday is a dream come true. And saving up to travel to amazing destinations with the people you love should be a dream come true. It certainly wasn’t for those poor people on board the Costa Concordia!
Aren’t the images and the stories just shocking.
Because the crash happened at night and because so many were scrambling for life boats and there was little order and much chaos, some of the survivors were saying it was like a scene from The Titanic. When the Titanic went down almost one hundred years ago it did not have the benefit of all the modern equipment and technology that captains can rely on today. So how something like this can happen in 2012 is going to raise a lot of questions. Tragic that so many lives have been lost and others are still unaccounted for.
Have you a desire to go cruising?
Apple Meringue Pie
- 200g Self-raising flour
- 1 tbspn icing sugar
- pinch of salt
- 100g butter, cubed
- iced water to mix
- 2 egg whites
Pre-heat the oven to 165C/325F
Sieve the flour, icing sugar and salt together into a large bowl.
Rub the butter into the flour with your fingertips, until it resembles fine breadcrumbs.
Add 1 tbspn of iced water, bit by bit, stirring the dough with your fingertips for 30 seconds after each addition of water. The pastry should leave the sides of the bowl clean.
Wrap the pastry in cling film and place in the fridge for 15 minutes.
Roll the pastry dough out onto a floured board with a floured rolling pin. The dough should generously cover the flan tin. Don’t cut off the pastry overhang at this stage.
Either back blind by placing some greaseproof paper on top of the pastry base and topping with baking beans, or, prick the bottom of the case with a fork.
Put the flan case into the oven for 15 minutes.
After 15 minutes take the flan out of the oven and remove the baking beans and greaseproof paper, if using.
Brush the bottom of the flan case with the egg white and bake for a further 10 minutes.
Remove the flan case from the oven and trim the edges, slowly, with a sharp knife. Set the flan case to one side and prepare the filling.
Apple Filling Ingredients
- 440g Bramley apples
- 40g sugar
- juice from 1 lemon
- 1 egg yolk 200ml apple juice
- 2 tspns cornflour
Apple Filling Method
Peel, core and chop the apples and place into a saucepan with the sugar, lemon and 1 tbspn of water. Bring to the boil and cook over a medium heat for 4 minutes. Cool slightly.
Place the apple mixture into a food processor and mix to a pulp. Alternatively use a potato masher. Set the mixture aside.
Heat the remainder of the apple juice until it is fairly hot. Whisk in the cornflour paste and bring the juice to the boil, whisking constantly and vigorously. Simmer, still whisking for 2 minutes. Cool slightly.
Stir the thickened juice into the apple mixture and mix well. Allow to cool slightly.
Pour the apple mixture into the pastry case.
- 3 egg whites
- 15g caster sugar
Place the egg whites into a bowl together with 2 tspns of caster sugar.
Whisk the egg whites until they reach soft peaks.
Gently add the remainder of the sugar, bit by bit, whisking after every addition, until all of the sugar is incorporated.
Gently spoon the egg white on top of the flan, making sure that the apple is completely covered.
Bake for 45-50 minutes or until the top is golden.
Note: This is a direct transcript of the recipe. I had trouble with the pastry and am not sure if it is because I took a short-cut and made it in a food processor. I make pastry quite often and the recipe always calls for plain flour so I’m not sure why SR flour is used here. I didn’t cook the pie for 45-50 minutes as seeing the pastry and the apple mixture are already cooked I just turned up the heat of the oven to lightly brown the meringue and found it was ready in 15 minutes. I believe this recipe could be greatly simplified but it is definitely worth making as it is very delicious and a great take on the usual lemon meringue pie.