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Start with the dough for the pie crust, this has to rest a bit before using. COMBINE flour and salt and gradually add the soft butter into pieces. KNEAD until you've reached a crumbled dough.
MIX the egg and sugar with a fork and add it to the dough. KNEAD until you've reached a dough ball, wrap with cling film and REFRIGERATE for about an hour.
Meanwhile COAT the pie dish with butter and set aside. COMBINE the egg yolks of 2 eggs with sugar, crème fraîche and a teaspoon of vanilla extract.
DUST your work surface and rolling-pin with flour and roll out the dough until it fits in the pie dish. TRANSFER the dough to the pie dish and set aside. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Meanwhile PEEL the apples, remove the core and divide into pieces. The pieces shouldn't be too thick, but also not too small and ADD them to the crème fraîche mixture.
DIVIDE the filling over the pie crust and BAKE about 15 minutes in the oven. DEGREASE a bowl and whisk of your standmixer, you can easily do this with a few drops of lemon juice and paper kitchen towel.
ADD the egg whites of 2 eggs and beat them until they form stiff peaks. Gradually ADD 4 tablespoons of sugar, you can add more but we like the balance of the sourness of the apples and a not too sweet meringue.
DIVIDE the egg whites over the pie after 15 minutes and finish with a handful of almond shavings. BAKE the pie for another 15 minutes, or until the meringue is beautifully golden brown and the apple filling is done. Enjoy!