Indulge in this heavenly Apple Pie with Soufflé Cream

Apple Pie Dough (20 cm diameter):


250g Flour
1 tsp Baking Powder
90g Butter
A pinch of Salt
2 Egg yolks
40g Sugar

Apple Layer:
3 Apples (~500g)
40g Sugar
4-5 tbsp Lemon Juice

???? Soufflé Cream:
2 Egg whites
40g Sugar
1 tsp Vanilla Sugar
400g Natural Yogurt (or sour cream)
30g Corn Starch


1. 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.
2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.
3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.
4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.
6. Spread the soufflé cream over the baked apple pie.
7. Chill and enjoy your melt-in-your-mouth dessert!


Leave a Comment