This apple pie is a delightful combination of a buttery dough, a creamy lemon-flavored filling, and sweet, baked apples. Topped with egg whites and almond flakes for a crunchy finish, it’s the perfect dessert for any occasion.
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 10 minutes
Ingredients:
For the Dough:
- 2 eggs
- 5 tbsp sugar (100g)
- 8g vanilla sugar
- 5 tbsp butter (100g), softened
- 360g all-purpose flour
- 8g baking powder
For the Lemon Cream Filling:
- 1 egg yolk
- 4 tbsp sugar (80g)
- Grated peel of 1 lemon
- 3 tbsp cornstarch (50g)
- 500 ml milk
- 1 tbsp butter (20g)
- 1 tbsp lemon juice
For the Apple Topping:
- 6 large apples, peeled, cored, and sliced
- 1 tbsp lemon juice
For Decoration:
- 2 egg whites, beaten
- Almond flakes
- Powdered sugar
Directions:
Prepare the Dough:
- Preheat the oven to 180°C (350°F). Grease a 26 cm (10-inch) round baking pan with butter.
- In a large bowl, beat together the 2 eggs, sugar, and vanilla sugar until light and fluffy.
- Add the softened butter and continue mixing until fully combined.
- In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture until a dough forms.
- Press the dough evenly into the greased baking pan, forming a crust at the bottom. Set aside.
Prepare the Lemon Cream Filling:
- In a medium saucepan, whisk together the egg yolk, sugar, grated lemon peel, and cornstarch until smooth.
- Slowly add the milk, stirring constantly to avoid lumps.
- Cook the mixture over medium heat, whisking continuously until it thickens into a custard-like consistency (about 5-7 minutes).
- Remove from heat and stir in the butter and lemon juice. Allow the cream to cool slightly before pouring it over the dough in the baking pan.
Prepare the Apples:
- Peel, core, and slice the apples. Toss them with 1 tablespoon of lemon juice to prevent browning.
- Arrange the apple slices over the lemon cream filling, creating an even layer.
Decorate and Bake:
- Beat the egg whites until stiff peaks form. Gently spread the beaten egg whites over the apples.
- Sprinkle almond flakes over the top for extra crunch and flavor.
- Bake in the preheated oven for 40-45 minutes, or until the dough is golden and the apples are tender.
- Once baked, remove from the oven and let it cool slightly. Dust with powdered sugar before serving.
Serving Suggestions:
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
- Enjoy with a hot cup of coffee or tea for a cozy afternoon snack.
Cooking Tips:
- Prevent Soggy Dough: If you’re worried about the dough getting soggy from the filling, you can prebake (blind bake) the crust for 10 minutes before adding the cream and apples.
- Apple Varieties: Granny Smith or Honeycrisp apples work best in this recipe because they hold their shape well when baked.
- Beating Egg Whites: Make sure the bowl and beaters are completely clean and dry to get stiff egg whites.
Nutritional Benefits:
- Apples: Rich in fiber, antioxidants, and vitamin C.
- Lemon: A great source of vitamin C, known for boosting the immune system.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information:
- Vegetarian: Suitable for a vegetarian diet.
- Gluten-Free Option: Use gluten-free flour for the dough.
Storage Tips:
- Refrigeration: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat individual slices in the oven at 160°C (320°F) for 5-10 minutes to maintain the crispiness of the crust.
Why You’ll Love This Recipe:
- Perfect Balance of Flavors: The combination of sweet apples and tangy lemon cream creates a harmonious and delicious flavor profile.
- Rich and Creamy: The lemon custard adds a luxurious creaminess to the pie.
- Beautiful Presentation: The golden crust, baked apples, and almond flakes make this pie as beautiful as it is tasty.
Conclusion:
This classic apple pie with a lemon cream filling is a wonderful dessert for family gatherings or special occasions. The fresh apples, paired with a light lemony custard and crunchy almond topping, make it a dessert everyone will enjoy. Try it out, and don’t forget to share your feedback in the comments!
Frequently Asked Questions:
- Can I use other fruits instead of apples?
Yes, pears or peaches would work well in this recipe. - Can I prepare the dough ahead of time?
Yes, the dough can be made in advance and stored in the refrigerator for up to 2 days. - What type of apples should I use?
Tart apples like Granny Smith or Honeycrisp are ideal, but you can use any variety you prefer. - Can I make this recipe dairy-free?
Substitute the butter with a plant-based alternative and use almond or oat milk for the custard. - Can I freeze the pie?
Yes, you can freeze the baked pie for up to 2 months. Thaw it overnight in the fridge and reheat before serving. - How do I prevent the crust from getting soggy?
Prebaking the crust for 10 minutes can help prevent sogginess. - Can I add spices to the apples?
Yes, cinnamon or nutmeg would add a warm, spiced flavor to the apple filling. - Can I skip the lemon in the cream?
If you prefer, you can omit the lemon and make a plain vanilla cream instead. - How do I get the egg whites to form stiff peaks?
Make sure to whip them in a clean, dry bowl. Adding a pinch of salt can help them stiffen faster. - Can I use store-bought pie crust?
Yes, if you’re short on time, a store-bought crust works as a quick alternative.