Apple Pie with Soufflé Cream

Apple Pie with Soufflé Cream: A Decadent and Light Treat

This apple pie with a soufflé cream layer is a show-stopping dessert. Combining a buttery crust, spiced apple filling, and a delicate soufflé-like cream, it’s a dessert that truly melts in your mouth. Perfect for special occasions or cozy evenings at home, it’s both simple to prepare and irresistibly tasty.

Ingredients

For the Dough (20 cm pie):

250 grams (2 cups) all-purpose flour
1 tsp baking powder
90 grams (6 tbsp) cold butter
Pinch of salt
2 egg yolks
40 grams (3 tbsp) sugar

For the Apple Layer:

3 medium apples (~500 grams)
40 grams (3 tbsp) sugar
4–5 tbsp lemon juice

For the Cream-Soufflé:

2 egg whites
40 grams (3 tbsp) sugar
1 tsp vanilla sugar
400 grams (1 2/3 cups) yogurt or sour cream

Instructions

Prepare the Dough: Combine flour, baking powder, sugar, and salt. Cut in the butter until crumbly. Mix in the egg yolks to form a smooth dough. Chill for 30 minutes.
Prepare the Apple Layer: Peel, core, and slice the apples. Toss with sugar and lemon juice, then let them rest while you roll the dough.
Bake the Base: Preheat the oven to 180°C (355°F). Roll out the dough and press it into a greased 20 cm pie tin. Bake the base for 10 minutes.
Add Apples: Arrange the apples over the partially baked crust and return to the oven for another 15 minutes.
Prepare the Cream-Soufflé: Beat egg whites with sugar and vanilla sugar until soft peaks form. Gently fold in the yogurt or sour cream.
Assemble and Bake: Spread the cream-soufflé over the baked apples. Bake for 25–30 minutes, or until the top is set and slightly golden.
Cool and Serve: Let the pie cool before slicing. Serve as-is or with a dusting of powdered sugar.

Conclusion

This apple pie with soufflé cream is a harmonious blend of textures and flavors. From the buttery crust to the tart apples and airy soufflé layer, each bite is a delight. Whether served warm or chilled, this pie is sure to impress family and friends. Enjoy!