Almond and apple pie with meringue

Ingredients:

• 1 shortbread pie crust
• 1/4 cup chopped blanched almonds
• 6 McIntosh or Braeburn apples, peeled and chopped
• 11 tablespoons of sugar, in portions
• 4 tbsp (60 g) butter
• 2 tablespoons freshly squeezed lemon juice
• 2 tsp vanilla extract
• Protein of 3 large eggs, room temperature
• A pinch of salt

Preparation:

1. Preheat the oven to 220°C. Pour the dough into a 22cm pie pan and press the edges into place. Prick the bottom with a fork and refrigerate for 15 minutes.
2. Line the dough with foil and add weights or dried beans. Place on a baking sheet and bake until set, about 7 minutes. Remove the foil and weights and continue baking until golden brown, about 6 more minutes. Then place the pan on a wire rack to cool.
3. Meanwhile, place the almonds on a baking sheet and bake until golden brown, about 8 minutes. In a saucepan, combine the apples, 5 tablespoons sugar, butter, lemon juice, and vanilla. Cover and cook over moderate heat until the apples are soft, about 12 minutes.
   
   Then remove the lid and simmer, mashing and stirring with a potato masher, until the mixture becomes a sauce and begins to caramelize, about 12 more minutes. Cool for 15 minutes. Arrange the apples on the pie crust and sprinkle with toasted almonds.
4. Using a mixer at medium speed, beat the egg whites with salt until foamy, about 2 minutes. Gradually add the remaining 6 tablespoons of sugar and beat until stiff peaks form, another 2-3 minutes.
5. Transfer the meringue to a pastry bag fitted with a 1 cm star tip. Pipe the meringue around the perimeter of the cake, then pipe a lattice pattern in the center. Bake until golden brown, 15-20 minutes. Cool the cake completely.