Apple Pie with Soufflé Cream Recipe

Apple Pie with Soufflé Cream Recipe


  1. 20 cm diameter dough made with:
  2. 1 teaspoon baking powder and 250 grams of flour
  3. 90 grams of butter, plus a dash of salt
  4. Two yolks from eggs
  5. 40 grammes Sugar

for the Layer of Apples:

  1. Three apples, weighing around 500 grams each
  2. 40 grams of sugar
  3. 4–5 tablespoons lemon juice

For the Cream Soufflé:

  1. Two beaten eggs
  2. 40 grams of sugar,
  3. 1 teaspoon of vanilla sugar,
  4. and 400 grams of sour cream or natural yogurt
  5. thirty grams of corn starch

Baking Guidelines:

Getting the Dough Ready:

Combine flour, sugar, egg yolks, butter, baking powder, and salt in a bowl and stir until a dough forms. Refrigerate it for half an hour after wrapping it in plastic wrap.
Getting the Apple Layer Ready:

  • Slice the apples thinly after peeling and cored.
  • Combine the apple slices, sugar, and lemon juice in a bowl. Put aside.

A recipe for Soufflé Cream:

  • Beat the egg whites with the sugar and vanilla extract in a sanitized bowl until firm peaks form.
  • Smoothly combine yogurt (or sour cream) and corn starch in a separate basin. The beaten egg whites should be gently folded into the yogurt mixture.

Put Together and Bake:

  • Set the oven temperature to 170°C (338°F).
  • Roll out the dough and use it to line a pie dish with a 20 cm diameter.
  • The prepared apple slices should be arranged on the dough.
  • Over the apple layer, equally distribute the soufflé cream.
  • Bake for 40 to 45 minutes, or until the apples are soft and the top is golden brown, in a preheated oven.

Chilling and Presenting:

  • Allow the apple pie to cool completely after baking before slicing.
  • Cut into wedges and serve this delicious apple pie with Savoring the delicious tastes and smooth texture of soufflé cream!

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