Apple pie fudge

Apple pie fudge

Apple pie fudge


  1. Mix the flour with the baking powder.
  2. Separate the egg whites from the yolks.
  3. Beat the yolks with the sugar and the vanilla powder. Beat the egg whites to make a tight meringue.
  4. Pour in the yolk mixture the flour and the meringue and stir lightly.
  5. Empty the mixture in a buttered baking pan.
  6. Clean the apples, cut them in thin slices and place them on top of the dough, in a way that half of each slice of apple is dipped into the dough.
  7. Bake in moderate oven for 30 minutes.
  8. Remove from the oven, let it cool and dredge icing sugar over the apple pie.


  • 8 apples
  • 3 cups flour
  • 1 1/2 cup sugar
  • 8 eggs
  • 2 spoons butter
  • 1 sachet baking powder
  • Icing sugar
  • 1 doze of vanilla powder


  1. was a vey good food hope to try it again!!!

    From katie

  2. Anonymous says:

    doesn’t say how many people it serves, what is a moderate oven, what is a doze of vanilla powder, what is a sachet, what size pan, what is a tight meringue??

    • We are in the same boat. We are maybe going to make this for a school project. And I have never heard of a sachet. Although, I think a moderate oven is just your normal everyday oven.

    • Anonymous says:

      I dont know how many people it serves, but a moderate oven is a regular oven, use 2 tsps vanilla extract instead of vanilla powder, a sachet is about 2 tsps(I think), use a 19″ by 13″ and a tight marengue is egg white mixed with sugar untill fluffy.

  3. Anonymous says:

    Why did the greek use this food?

  4. We made the recipe and it came out pretty good. It is not too sweet and it is heavy. We used 1 tsp of baking powder and about 2 tsps of vanilla instead of vanilla powder. We used an icing that we use for cinnamon roles. Overall the recipe was easy to make.

  5. I have no idea what vanilla powder is or a tight marengue or a sachet. It would help to know what those are. I used 1 tsp. of baking powder and 1 tsp. of vanilla and it came out fine. It was very good. I also think you should put the serving size.

  6. tight marengue is a fluffy white mixtue which is used usually on lemon-marengue pies! duh! Tight marengue means it is stiff when u peak it !

  7. i am making this for a school project on greece and it doesnt say how much poeple it feeds or what temp. you need to cook it… please fix these problems…it is hard to cook…thanks!

  8. it would really be nice if it said the temp. to cook it at and how many ppl it feeds….. stuff like that….i am doin a school project and have to write a cookbook and you guys have some really good recipes but you know what i mean

  9. this food is really good, but looks eww…..

  10. i found the recipe quite tasty ohh and it makes 1 9” by 13” size pan and merengue is the egg whites beat with sugar until it becomes fluffy ohh and wuts the pount of cursing on a reply board thing just say i like it or i dont thats all u have to say hope that this post help u all to understand the recipe better

  11. ohh yeah before i forget you should put it in the oven at 350 degrees hope you like it bye

  12. how much does it serve? im doing a school project and i have about 22 in the class and i dont know how much it makes!?!?!? please post soon!!

  13. What is the Icing sugar ??

  14. ok, here’s the background on euro’s ingredients: vanilla sugar is just regular sugar flavored with vanilla. You can use 1 tsp. liquid vanilla along with your sugar. A sachet is the way their baking powder comes in (small packets) usually it measures 1 tblsp. the meranque is just egg whites beaten until stiff. A doze refers to tsp or tblsp. (use your judgement to taste re: flavor strength to prefer) Moderate oven is in USA 350 temp. As far as size of pan, eyeball it – if it’s more than 2cups liquid batter it will overflow in a 9×11 pan. the bigger the pan the thinner the cake and so on. Sugar icing is just basically either 1/2 cup milk or water with enough powdered sugar to make a thick syrup. Hope all this helps. Good Luck! :)


  16. ya i have to make it for a class to and i would have liked to no how many people it served … n if it dont sevre everyone youll be hearin from me again … n i wont be as nice this time … you really need to put the serving amount

  17. Anonymous says:

    how much does it serve?

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