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Pour flour into the mixing bowl, add baking powder, a pinch of salt and butter. Knead with your hands until it becomes crumbly. Add egg yolks, sugar, and vanilla extract. Let’s continue kneading until the egg yolks are combined with the other ingredients. Let’s separate one part for sprinkling the pie on top. Add lemon juice to the remaining mixture and continue kneading until you get a smooth dough.
Mold of 22 cm. We pat the dough over the bottom of the mold and raise the edges against the wall of the mold. We pat it so that it is the same thickness everywhere and poke it with a fork so that it rises evenly.
Peel the apples, cut them into quarters and remove the pits. Cut each quarter into strips and then into cubes. Put the apples in the pan to stew for about 10 minutes. Add sugar, lemon juice and, if desired, cinnamon.
For the souffle, beat egg whites, a pinch of salt, sugar and vanilla sugar until stiff. Add yogurt and cornstarch. Mix carefully to combine everything.
Assemble the pie. Put the apples on the dough first. The souffle filling goes over the apples. At the end, sprinkle the dough crumbs.
Bake in a preheated oven at 180°C (356°F) for about 40 minutes. Let the pie cool before serving.