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Apple Pie with Calvados
Apple Pie with Calvados
4.7
3 Reviews.
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Nothing beats a homemade apple pie with vanilla sauce at the afternoon coffee. This pie resembles an apple tart from the region Normandy in France. A wonderful combination of apples, apple brandy, and butter makes this elegant dessert quickly becoming a new favourite. . To make it kid friendly you can remove the alcohol Calvados.

Ingredient List for 6 servings:
Button Crust
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20 ml water
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2.5 ml White vinegar
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100 gr Butter
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10 gr Sugar
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1 Egg
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1 Beaten egg
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120 gr Flour
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50 gr Starch

Button Apple jelly
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100 ml Apple juice
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100 ml Calvados
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3 Gelatin leaves

Button Filling
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5 Apples
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60 gr Butter
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16 gr Vanilla sugar

Oven temperature:
220 degrees Celsius
Instructions:
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For the crust mix all ingredients for the crust but keep 1 egg for later. Form a ball of the dough and leave in the fridge for 1 hour.
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Time to make the apple jelly. Soak the gelatin in the apple juice for 5 minutes.
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Heat up the apple juice, add the Calvados and let cool.
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Time to make the filling by peel and cut the apples in tranches.
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Melt the butter in a frying pan, add the vanilla sugar and the apples. Cook for 10 minutes. Let cool down.
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Preheat the oven at 220 degrees Celsius.
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Cover a baking form with 2/3 of the dough.
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Place the apple mixture on the dough.
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Cover the pie with the rest of the dough.
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Beat 1 egg and brush the top of the pie.
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Make incisions about 1.5 cm rows.
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Place in the middle of the oven for 35 minutes. Take out the pie.
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Melt the jelly and pour between the dough.
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Let cool down.
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This recipe is from France , Normandy.
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