Apple Pie with Soufflé Cream

For the Apple Filling:

• 6-8 medium-sized apples (a mix of tart and sweet varieties like Granny Smith and Honeycrisp)
• ¾ cup granulated sugar (adjust based on apple sweetness)
• 2 tbsp all-purpose flour (for thickening)
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Ingredients for Soufflé Cream

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 3 large egg whites
• 1 tbsp granulated sugar

Equipment You’ll Need

• 9-inch pie dish
• Rolling pin
• Mixing bowls
• Whisk
• Saucepan
• Electric mixer (for whipping cream and egg whites)
• Paring knife
• Peeler (for apples)

Directions

Step 1: Prepare the Pie Crust

1. In a large mixing bowl, combine the flour, salt, and sugar. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough.
3. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 2: Prepare the Apple Filling

1. Preheat your oven to 425°F (220°C).
2. Peel, core, and slice the apples into thin slices. In a large bowl, combine the sliced apples with sugar, flour, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Toss until well coated.

Step 3: Assemble the Pie

1. Roll out one disk of dough on a floured surface to fit your pie dish. Transfer it to the pie dish and trim the edges.
2. Pour the apple filling into the prepared crust, spreading it evenly.
3. Roll out the second disk of dough and place it over the filling. Cut slits in the top crust to allow steam to escape, or create a lattice crust if you’re feeling fancy. Trim and crimp the edges to seal.
4. Brush the top with a bit of milk or egg wash (1 beaten egg mixed with 1 tbsp water) for a golden finish.
5. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes until the apples are tender and the crust is golden brown.

Step 4: Prepare the Soufflé Cream

1. While the pie is baking, prepare the soufflé cream. In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
2. In another bowl, whisk the egg whites until soft peaks form, then gradually add granulated sugar, whisking until stiff peaks form.
3. Gently fold the whipped cream into the egg whites until just combined, being careful not to deflate the mixture. This will create a light and airy soufflé cream.

Step 5: Serve

Once the pie has cooled for a few minutes, slice it and serve with a generous dollop of soufflé cream on top.

Tips for Success

• Choose the Right Apples: A mix of sweet and tart apples creates a balanced flavor. Granny Smith apples are great for tartness, while Honeycrisp or Fuji add sweetness.
• Make It Ahead: The pie can be baked a day in advance. Simply reheat individual slices in the oven for a few minutes before serving with the soufflé cream.
• Experiment with Spices: Don’t hesitate to add other spices like ginger or allspice for an extra kick in the apple filling.

Storage and Leftovers

Store leftover apple pie in the refrigerator, covered, for up to 3-4 days. The soufflé cream is best served fresh, but if you have leftovers, store it in an airtight container in the fridge for up to 2 days. Whip it again lightly before serving if it has deflated.

Variations and Swaps

• Add Nuts: Consider adding chopped walnuts or pecans to the apple filling for added texture and flavor.
• Different Cream Toppings: If soufflé cream isn’t your style, serve with whipped cream or vanilla ice cream for a classic touch.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free pie crust.