GRANDMA APPLE PIE RECIPE

Ouadie Rhabbouron

APPLE PIE WITH SOUFFLÉ CREAM

INGREDIENTS:

For the Dough (20cm diameter mold):

  • 250g flour

  • 1 teaspoon baking powder

  • 90g butter

  • Pinch of salt

  • 2 egg yolks

  • 40g sugar

For the Apple Layer:

  • 3 apples (~500g)

  • 40g sugar

  • 4 to 5 tablespoons lemon juice

For the Soufflé Cream:

  • 2 egg whites

  • 40g sugar

  • 1 teaspoon vanilla sugar

  • 400g natural yogurt (or sour cream)

  • 30g corn starch

METHOD:

Step 1: Prepare the Oven

  1. Preheat the oven to 170°C (approximately 338°F).

Step 2: Make the Dough

  1. In a large bowl, mix the flour with the baking powder, butter, a pinch of salt, egg yolks and sugar until smooth and homogeneous.

  2. Spread the dough into a 20cm diameter mold, making sure to cover the base evenly.

Step 3: Prepare the Apple Layer

  1. Wash, peel and cut the apples into thin slices.

  2. Place the apple slices evenly over the dough in the pan.

  3. Sprinkle the 40g of sugar over the apples.

  4. Drizzle with the lemon juice to enhance the flavor.

Step 4: Make the Soufflé Cream

  1. In a separate bowl, beat the egg whites until stiff.

  2. Then, add the 40g of sugar and the vanilla sugar gradually while continuing to beat.

  3. Fold the plain yogurt and corn starch into the egg whites and sugar mixture, making sure everything is well combined and smooth.

Step 5: Assembly and Baking

  1. Gently pour the prepared soufflé cream over the apples in the mold.

  2. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top of the cake is golden brown and the cream is firm.

  3. Once the pie is cooked, remove it from the oven and let it cool before serving.

  4. Enjoy your Apple pie with soufflé cream!

HELPFUL TIPS & NOTES

Baking Tips:

  • Make sure the egg whites are beaten to stiff peaks - this ensures the soufflé rises properly

  • Don't open the oven door during the first 35 minutes of baking as this can cause the soufflé to collapse

  • The pie should have a golden brown top when done

  • The soufflé cream should be firm but still slightly jiggly in the center when removed from the oven

Apple Selection:

  • Use firm apples like Granny Smith, Pink Lady, or Honeycrisp

  • Avoid soft apples as they may turn mushy during baking

  • Slice apples thinly and evenly for uniform cooking

  • Soak sliced apples in lemon juice to prevent browning

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