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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:
Crust
20
ml
water
2.5
ml
White vinegar
100
gr
Butter
10
gr
Sugar
1
Egg
1
Beaten egg
120
gr
Flour
50
gr
Starch
Apple jelly
100
ml
Apple juice
100
ml
Calvados
3
Gelatin leaves
Filling
5
Apples
60
gr
Butter
16
gr
Vanilla sugar
Oven temperature:
220 degrees Celsius
Instructions:
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.
Time to make the apple jelly. Soak the gelatin in the apple juice for 5 minutes.
Heat up the apple juice, add the Calvados and let cool.
Time to make the filling by peel and cut the apples in tranches.
Melt the butter in a frying pan, add the vanilla sugar and the apples. Cook for 10 minutes. Let cool down.
Preheat the oven at 220 degrees Celsius.
Cover a baking form with 2/3 of the dough.
Place the apple mixture on the dough.
Cover the pie with the rest of the dough.
Beat 1 egg and brush the top of the pie.
Make incisions about 1.5 cm rows.
Place in the middle of the oven for 35 minutes. Take out the pie.
Melt the jelly and pour between the dough.
Let cool down.
A selection of recipes from the same country.
This recipe is from
France
, Normandy.
This is a recipe of the French classical small shell-shape sponge cakes. To get the shell shape you need to have a special shell-shape baking form, which is sold in kitchen or baking stores. The cakes come with many different flavors like citron, orange, vanilla or almonds.
This recipe will give you three cakes in one by using one mixture. The cake will divide itself in three different layers while cooking in the oven. The result is a cake with a fluffy sponge bottom, a creamy custard middle, and a moist dense top layer.
This is a brioche that is only known and sold in the bakeries in the town Rosheim in the region Alsace in France. It is a Brioche topped with nuts and crème fraiche, which makes it a bit sweeter than the normal brioche. It has a very unique taste typically from this specific town. Can be served as a starter, appetizer or why not bring on a picnic.
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