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.