This apple soufflé pie is a true symphony of textures: a crisp shortcrust base meets a weightless cloud of ricotta and spiced, caramelized apples. Unlike a classic sharlotka (Russian apple sponge cake), this dessert offers an elegant flavor reminiscent of the finest European bakeries, where the balance between sweetness and delicacy is highly prized. The aroma of cinnamon and vanilla that fills the house as it bakes instantly creates a warm and cozy atmosphere. This recipe is the perfect way to turn ordinary apples into a culinary masterpiece that will surprise your family with its lightness and sophistication.
The delicate apple soufflé pie with a crispy crust and juicy filling is ready!
Dough Ingredients
- 2 egg yolks
- 60 g sugar
- 60 g butter
- 160 g all-purpose flour
- 1 tsp baking powder
- 1 packet vanilla sugar
Filling Ingredients
- 1 large apple
- 2 egg whites
- 60 g fine white sugar
- 25 g cornstarch
- 100 g ricotta cheese
- ground cinnamon and powdered sugar
How to Make Apple Soufflé Pie
Let’s make the dough. Pour the sugar into a bowl, add a packet of vanilla sugar, and the egg yolks. Whisk the yolks and sugar together for a few minutes until the sugar crystals dissolve.
Whisk the yolks until the mixture lightens and the sugar is completely dissolved.
Mix the all-purpose flour with the baking powder, then add the butter. The consistency of the butter doesn’t matter; both cold and room temperature will work.
For the pie base, you can use butter of any temperature; the key is quality ingredients.
Rub the butter into the flour until it resembles coarse crumbs. By the way, if your butter is cold or frozen, you can just grate it.
Rub the butter and flour together by hand, or grate cold butter, to achieve an even crumb texture.
Add the yolk and sugar mixture to the buttery crumbs and mix well.
Add the sweet yolk mixture to the dry ingredients to knead the base.
Quickly knead the dough, separate 1/3 of it, and place that smaller piece into the freezer.
Quickly knead the dough so the butter doesn't melt too much from the heat of your hands.
Roll out the remaining dough thinly. Don’t worry if it tears; you can easily patch it up with your hands.
Roll out the larger portion of the dough into a thin layer. Don't worry if the edges are uneven.
Transfer the dough to a baking pan, pressing it against the edges to form an even border. Feel free to press the layer with your fingers, patching any tears with scraps. Chill the pan with the dough in the refrigerator. This recipe uses an 18 cm (7-inch) baking pan.
Carefully place the dough into the pan, forming edges. After that, put the base in the refrigerator.
Slice the apple thinly. Sauté the apple slices in butter for a few minutes. Cook them on both sides until they become tender.
Lightly sauté the apples in butter until they become soft and aromatic.
Transfer the apple slices to a cutting board and sprinkle them with sugar and cinnamon. Leave them there to cool completely to room temperature.
Sprinkle the warm apples with cinnamon—this will give the pie a unique autumn aroma.
Let’s make the filling. Whip the egg whites and fine white sugar in a tall glass or bowl using a mixer until stiff peaks form, about 6 minutes. Once the egg white mixture is thick, it’s ready to be combined with the rest of the ingredients. You can substitute powdered sugar for the granulated sugar to speed up the process.
The egg whites should become thick and glossy. This is the key to the fluffiness of the future soufflé.
Gently fold the whipped egg whites into the ricotta cheese, then sift the cornstarch or potato starch over the mixture. Mix everything thoroughly.
Gently fold the egg whites into the ricotta, being careful to maintain the volume and airiness of the mixture.
Take the chilled pie crust out of the refrigerator, spoon in the cream filling, and spread it in an even layer over the dough.
Spread the delicate cream over the chilled dough and smooth the surface with a spatula.
Arrange the cooled apple slices on top as shown in the photo, gently pressing them into the filling.
Beautifully arrange the apples, slightly submerging them into the soufflé for a better combination of flavors.
Take the reserved piece of dough out of the freezer and grate it on a coarse grater. Sprinkle the grated dough evenly over the entire surface of the pie filling.
Grate the frozen piece of dough directly over the filling—this will create an appetizing crust.
Preheat the oven to 200°C (400°F). Place the pie on the middle rack and bake for about 30 minutes, or until golden brown. Let the pie cool in the pan, and optionally dust with powdered sugar and ground cinnamon before serving.
Bake until golden brown. Let the pie cool completely before serving.
Serve the finished apple soufflé pie completely cooled so the delicate filling has time to set and achieve the right consistency. For a more impressive presentation, you can add a scoop of vanilla ice cream or drizzle individual slices with homemade caramel. This dessert pairs beautifully with both strong black tea and a fragrant latte, perfectly complementing the creamy taste of the ricotta.nnTo make your apple soufflé pie flawless, try to mix the shortcrust pastry very quickly, preventing the butter from melting from the heat of your hands—this ensures the perfect crumbly texture. If you like experimenting, try swapping the apples for ripe pears or adding a handful of chopped walnuts to the filling. It's best to store the pie in the refrigerator, where its flavor will become even richer the next day.
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