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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.
A selection of recipes from the same country.
This recipe is from France , Normandy.
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
A homemade French buche de Noël with a Scandinavian saffron taste, as saffron is popular for desserts during Christmas. Not the most traditional log you will find but the saffron sponge cake with white and dark chocolate mousse enhances the flavor nicely. If you get some cake bottom left after decoration the log, why not serve it on the side of the cake as small treats.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
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