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In a large mixing bowl, combine the flour, baking powder, and salt.
Add the butter and rub it into the flour until it forms a crumbly texture.
Stir in the egg yolks and sugar, mixing until the dough begins to come together.
If the dough feels too dry, add a tiny bit of cold water, one tablespoon at a time, until it holds together.
Wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes to firm up.
Roll Out the Dough:
Once chilled, roll out the dough on a lightly floured surface to fit a 20 cm pie dish. Press it gently into the dish, ensuring the edges are smooth. Trim off any excess dough.
Prepare the Apple Filling:
Peel and slice your apples into thin wedges.
Place them in the prepared pie crust, arranging them evenly. You can sprinkle a little cinnamon and sugar on top if you like.
Prepare the Soufflé Cream:
(Add any additional steps for preparing the soufflé cream topping here—such as whisking egg whites, adding sugar, etc.)
Spoon the soufflé cream mixture over the apple filling, smoothing it out to cover the apples.
Bake:
Preheat the oven to 180°C (350°F).
Bake the pie for about 45-50 minutes or until the crust is golden brown and the soufflé cream has set and turned lightly golden on top.
Cool and Serve:
Let the pie cool slightly before serving. This will allow the soufflé cream to set perfectly.
Serving and Storage Tips:
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