Apple soufflé pie

Category: Bakery products
Apple soufflé pie

Ingredients

dough
yolks 2
sugar 1/2 tbsp.
flour 2 tbsp.
margarine or butter 200 g
baking powder 1 tsp
souffle
proteins 2
sugar 1/2 tbsp.
apples (preferably sour) 2-3 pcs
cinnamon, vanilla optional

Cooking method

  • 1. Prepare shortcrust pastry for our pie. To do this, grind the yolks with sugar. Add chilled butter / margarine, cut into thin slices. Next, add flour with baking powder and quickly knead the dough.
  • The dough is soft enough, but gathers into a lump.
  • Pinch off some dough and send to the freezer. Distribute the rest of the dough in the form with your hands (you can also use a rolling pin), forming a side. Let's put it aside and take up the soufflé.
  • 2. For the apple souffle, wash, peel and core the apples. Three on a fine grater (I liked the beet grater better).
  • Beat the whites in a dry and fat-free bowl until firm peaks. Add sugar little by little. Next, gently mix apples with proteins. We spread the mass on the dough in the form.
  • 3. We take out a piece of dough from the freezer and three on top of the apple-protein filling.
  • This is how our cake looks before baking
  • Apple soufflé pie
  • 4. In preheated to 180C put the form for 30-40 minutes (here we focus on our oven and, of course, by the type of pie).
  • I get it like this
  • Apple soufflé pie
  • 5. We take it out of the mold cooled down, as the pie is very tender and crumbly.

Time for preparing:

1 hour

Cooking program:

oven

Note

The recipe is taken from Lisa magazine. Delicious, juicy, crumbly apple pie turns out. This is the case when I read the name, composition and clearly imagined the taste of the dish. Highly recommend to lovers of such pastries.
This recipe echoes the recipe Tanya-Zhivchik Apple pie with meringue , but there are significant differences in cooking. And they also differ in taste.

I did not deviate from the recipe. I rubbed the lemon zest into the apples and added a little lemon juice. Cinnamon was added to the filling and sprinkled on top.
The recipe also said that freezing 1/3 of the dough. When I baked for the first time, it seemed to me that such an amount of dough lowered the soufflé. So now I'm pinching off quite a bit for freezing.

If you are using a split form, then I advise you to use parchment paper

Bon Appetit!!!

Night
Ira is a great recipe, I can even imagine the taste, I have something similar, but with apples cottage cheese and grated dough on top. I love these rapids, I'll try to cook yours too. Thanks for sharing.
irza
Quote: Night

but with cottage cheese apples and grated dough on top.

Oh, interesting and should be delicious! Are proteins also added to the curd-apple mixture?
Night
Yes, the pie is very tasty, and proteins are not added, only grated dough on top.
sedw
Irina, thank you so much for a simple and delicious cake recipe !!!
Baking in a split form and added cinnamon to the apple)))
Definitely, the recipe is in the bookmarks !!!!!
irza
Quote: sedw

Irina, thank you so much for a simple and delicious cake recipe !!!
Baking in a split form and added cinnamon to the apple)))
Definitely, the recipe is in the bookmarks !!!!!

Allochka, I am very glad that they entrusted the recipe and prepared it!
Here are how many different shortbread pies I baked, but in this dough I just admired and fell in love (y)

p. from.And what delicious nuts you get from this dough is beyond words. While I bought condensed milk, my men ate more than half of the preparations. at the weekend I will repeat, since the yolks remain after the protein cream
artisan
Quote: irza


p. from. And what delicious nuts you get from this dough is beyond words. While I bought condensed milk, my men ate more than half of the preparations. at the weekend I will repeat, since the yolks remain after the protein cream

And I baked some nuts !!! But I don't show it to the peasants; And the one-half-root itself cracked such crumbly !!! Just beautiful! Irish, thanks for the recipe! Let's take a holiday and make a pie, be sure! (everything is not like with people, all the collars are turned out to be nuts first, and then pie)
Zhivchik
Quote: irza

The recipe is taken from Lisa magazine. Delicious, juicy, crumbly apple pie turns out. This is the case when I read the name, composition and clearly imagined the taste of the dish. Highly recommend to lovers of such pastries.
This recipe echoes the recipe Tanya-Zhivchik Apple pie with meringue , but there are significant differences in cooking. And they also differ in taste.

Wow ... and I myself "composed" this shortbread dough (no, well, cake too) by trial and error in middle school. That's it ... "Lisa" stole my recipe.

Irochka, of course such a delicious cake ... I can imagine how loose it is ...
irza
Quote: Master

And the one-half-root itself cracked such crumbly !!!

She cracked one half-nut! This is willpower! Half of the half-nuts do not survive before being coated with boiled milk
Glad I liked the dough recipe
artisan
Quote: irza

She cracked one half-nut! This is willpower!

If only strength! Only a sick "pancreas" can bring me to this! But nothing, today I am being treated, and tomorrow

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