Apple Meringue Crumb Cake
adapted from Traditional Jewish Baking by Carine Goren
Pastry Base and Crumbs
  • 2½ cups (350 g) all-purpose flou
  • 5 tablespoons (60 g) sugar
  • 2 tsp (8 g) baking powder
  • 7 ounces (200 g) unsalted butter, cold, cut into 1-in dice
  • 5 large egg yolks (use whites for the meringue)
Apple Filling
  • 6 large apples
  • 3 tablespoons (45 g) apricot jam
  • ¼ cup (40 g) vanilla instant pudding mix
  • 1 teaspoon ground cinnamon
  • 5 large egg whites
  • 1 cup (200 g) sugar
  • ¼ cup (40 g) vanilla instant pudding mix
For the pastry base:
  1. Preheat oven to 350 degrees F. Grease a 10-inch round springform pan.
  2. Combine flour, sugar, baking powder, and butter in food processor. Process until mixture resembles dry crumbs.
  3. Add in egg yolks and pulse just until dough starts to come together.
  4. Wrap one-fourth of the mixture in plastic wrap and place in freezer to chill - this portion will be used to make the crumb topping.
  5. Press the remaining dough together and press into the bottom of the springform pan. You may have more dough than you need - use enough dough to make an approximately ¼" thick layer on the bottom of the pan.
  6. Bake crust for about 15 minutes until golden brown and firm to the touch.
  7. Remove from the oven and let cool while you prepare the filling.
For the filling:
  1. Wash, peel, and core the apples. Cut into ⅛" thin slices.
  2. Place apple slices in a large, wide pan. Add the apricot jam.
  3. Cook on medium heat over 5-10 minutes, stirring occasionally, until apples are coated with jam and are very soft.
  4. Remove from heat and let cool for a couple minutes.
  5. Add vanilla instant pudding mix and cinnamon and stir until liquid thickens into sauce consistency.
for the meringue:
  1. Place egg whites in very clean bowl of a stand mixer.
  2. Whisk with whisk attachment until frothy, about a minute.
  3. With mixer running on low, add in the sugar in a slow, steady stream and watch it become firm and glossy.
  4. Add in the pudding mix and whisk for another few seconds until combined.
  5. Spread the cooled apples over the pastry crust base.
  6. Spread the meringue over the apples.
  7. Take the frozen pastry out from the freezer and grate over a grater to produce small bits of dough to use as topping on the meringue.
  8. Return to 350 degree oven and bake for about 30-35 minutes, when the meringue has risen very high and looks golden.
  9. Remove from oven and let cool before unmolding and serving.
Recipe by Dessert First at