Apple Pie with Soufflé Cream

1. Prepare the Pie Crust:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and granulated sugar.
2. Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing just until the dough begins to come together. Be careful not to overmix.
4. Form Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Apple Filling:

1. Mix Ingredients: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and flour. Toss to coat the apples evenly. Set aside.

3. Prepare the Soufflé Cream:

1. Beat Egg Yolks: In a medium bowl, beat the egg yolks with the granulated sugar and vanilla extract until thick and pale.
2. Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the egg yolk mixture.
3. Whip Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cream mixture until well combined.

4. Assemble the Pie:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roll Out Dough: On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan, leaving some overhang. Transfer the dough to the pie pan.
3. Add Filling: Pour the apple filling into the crust, spreading it evenly.
4. Top with Soufflé Cream: Spread the soufflé cream over the apple filling, smoothing it out.
5. Top Crust: Roll out the second disk of dough and place it over the filling. Trim the excess dough, leaving a 1-inch overhang. Fold the overhang under and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
6. Egg Wash: Brush the top crust with the beaten egg.

5. Bake and Serve:

1. Bake: Bake the pie in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
2. Cool: Allow the pie to cool completely on a wire rack before slicing.
3. Dust with Powdered Sugar: Optionally, dust the top of the pie with powdered sugar before serving.

Tips and Variations:

• Crust Variations: Add a pinch of cinnamon or nutmeg to the pie crust for extra flavor.
• Apple Alternatives: Try using a mix of different apple varieties for a more complex flavor.
• Serving Suggestion: Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion:

This Apple Pie with Soufflé Cream combines the comforting flavors of a traditional apple pie with the light, airy texture of a soufflé, creating a dessert that’s both comforting and sophisticated. Perfect for holiday gatherings or any time you want to impress your guests, this pie is sure to become a favorite in your dessert repertoire. Enjoy!