Apple pie souffle



● 1 kg. apples 

3 eggs 

● 120 gr. sugar + 2 Tbsp. for sprinkles 

● 150 ml milk 

1 sachet of vanilla sugar 

● 1 lemon zest 

● 150 gr. flour 

1 tsp. baking powder 

● 1 tsp. cinnamon 

● 1 tsp. cinnamon ● A pinch of salt 

1 tsp. cinnamon ● a pinch of salt ● 30 gr. butter 




Peel the apples from the skin and seeds, and cut into thin slices (or you can grate them on a Berner grater, or a special attachment on a food processor). Mix the flour with the baking powder, salt and cinnamon. Beat the eggs, sugar and vanilla sugar into a fluffy mixture. Add the milk and beat a little more. Add flour mixture in batches and knead the dough. The dough will be a little runny. Add lemon zest and apples. Stir everything well. 


Line a 20x30cm rectangular baking tin with parchment, pour out the batter and smooth it out. On top spread the cooled butter, cut into small pieces, and sprinkle with 2 tablespoons of sugar. Bake for 40-50 minutes at 180 degrees, until the crust browns on top. Cool the finished pie for 10 minutes in the form on a rack, then take out of the form and remove the paper. Cut the pie into square pieces and you are ready to enjoy.


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