Discover the delightful combination of nutrition and indulgence with this Carrot and Apple Pie, topped with a creamy souffle. This recipe makes a scrumptious pie that’s loaded with fiber and essential nutrients from fresh carrots and apples, paired with a light and airy topping that melts in your mouth. Perfect for those who want to enjoy a sweet treat without compromising their dietary goals.
Why You’ll Love This Recipe: This pie is not only a treat for your taste buds but also for your digestion, thanks to the high fiber content from the apples and carrots. The creamy souffle topping adds a luxurious texture that contrasts beautifully with the dense, moist base. It’s simple to make and packed with flavors and nutrients, making it an ideal choice for health-conscious dessert lovers.
Perfect Occasions for This Dessert: This wholesome pie is perfect for health-focused gatherings, family dinners, or as a special weekend treat. It’s particularly great during the fall when apples and carrots are in season. This pie is also excellent for meal prepping as it tastes even better the next day when the flavors have had time to meld together.
Decoration Tips:
- Garnish with a sprinkle of cinnamon or powdered sugar for a simple yet elegant finish.
- Add a few thin slices of apple or carrot curls on top before baking for a rustic look.
- Serve each slice with a dollop of Greek yogurt or a drizzle of honey for added sweetness.
Ingredients:
For the Pie Base:
- 200g carrots, grated
- 200g apples, grated
- 100g rolled oats, blended into flour
- 2 eggs
- 1 tablespoon honey
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- A pinch of salt
For the Souffle Topping:
- 3 egg whites
- 3 tablespoons sugar
- 1 teaspoon vanilla sugar
- 400g natural yogurt or creamy cottage cheese
- 2 tablespoons cornstarch
For Garnish:
- 15g walnuts, chopped
Recipe Instructions:
- Prepare the Pie Base:
- Preheat the oven to 180°C (356°F).
- In a large bowl, mix the grated carrots, grated apples, oat flour, eggs, honey, baking powder, cinnamon, and a pinch of salt until well combined.
- Pour the mixture into a greased 20cm baking dish.
- Make the Souffle Topping:
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the sugar and vanilla sugar while continuing to beat.
- Fold in the yogurt or cottage cheese and cornstarch gently until the mixture is smooth.
- Spread this topping evenly over the pie base.
- Bake:
- Bake in the preheated oven for about 30 minutes, or until the topping is set and lightly golden.
- Check doneness with a toothpick—it should come out clean.
- Serve:
- Allow the pie to cool completely in the pan.
- Garnish with chopped walnuts before serving.
Enjoy this nutritious and delicious Carrot and Apple Pie with Creamy Souffle Topping, perfect for satisfying your sweet tooth while keeping health in check!
