Apple Pie with Soufflé Cream
Indulge in the perfect pairing of apple pie with airy soufflé cream. A delightful dessert to elevate any occasion.
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Ingredients
Apple Pie Dough (20 cm diameter):
- 250 g Flour
- 1 tsp Baking Powder
- 90 g Butter
- A pinch of Salt
- 2 Egg yolks
- 40 g Sugar
Apple Layer:
- 3 Apples ~500g
- 40 g Sugar
- 4-5 tbsp Lemon Juice
Soufflé Cream:
- 2 Egg whites
- 40 g Sugar
- 1 tsp Vanilla Sugar
- 400 g Natural Yogurt or sour cream
- 30 g Corn Starch
Instructions
- For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.
- For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.
- Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.
- For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
- Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.
- Spread the soufflé cream over the baked apple pie.
- Chill and enjoy your melt-in-your-mouth dessert!
Notes
Here are some recipe notes for making apple pie with soufflé cream:
- Use firm, tart apples like Granny Smith for the filling.
- Pre-cook the apple filling slightly to ensure a tender texture.
- Chill the soufflé cream before serving for best results.
- Experiment with different spices in the pie filling, such as nutmeg or cloves.
- Serve the pie warm for a comforting treat.
- Garnish with a sprinkle of cinnamon or powdered sugar for extra flavor.
- Store any leftover pie in the refrigerator and reheat before serving.
Nutrition
Calories: 350kcal
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