Apple Pie with Peanut Meringue
The apples provide the unbeatable juiciness of the cake and also supply us with immune-supporting vitamin C. The perfect counterpart in terms of taste is the peanut topping. This also supplies plenty of vegetable protein, which can be used as a body-building material.
For a little variety, the cake can also be baked with a piece of pear, for example - this brings even more natural sweetness to the apple pie and creates a cuddly autumn atmosphere!
Line a baking sheet with baking paper. Preheat the oven to 180°C (approximately 360°F).
Rinse the apples, peel, remove the core and seeds and cut into 1 cm (approximately 2/5 inch) thick slices or columns. Drizzle with lemon juice.
Separate 3 eggs. Beat the yolks and the remaining egg with 200 g (approximately 1 cup) sugar, yogurt and peanut butter until fluffy. Mix together flour and baking powder and stir into the egg mixture. Spread the dough on the baking tray.
Spread the apples on the dough with a slight overlap. Bake the pie in preheated oven for about 30 minutes.
For the meringue: Beat egg whites to stiff peaks. Sprinkle the remaining sugar and vanilla sugar into the egg whites. Beat for approximately 5-10 minutes, until a white, shiny, and firm material has formed. Spread 3 tablespoons chopped peanuts on the pie, which has since been removed from the oven. Gently spread the meringue on the apples, making sure it remains fluffy. Bake in the oven for an additional 15-20 minutes. Remove from the oven, sprinkle with the remaining chopped peanuts, let cool and serve.