Monday, October 8, 2012

Apple Pie with Calvados

If you enjoy a thin crust and lots and lots of apples, this is recipe for you. For this pie I use Golden Reinette, a frothing apple, great for baking. You can also substitute with another apple variety that falls apart during cooking. Here is my apple guide.

Shortcrust pastry:
  • 250g plain flour
  • 125g cold butter
  • 2 yolks (save whites for later)
  • 1 tablespoon of Calvados*
  • 2 tablespoons of caster sugar
  • a pinch of salt
Combine all the ingredients and knead until smooth, non sticky dough. Divide the dough into two equal pieces and put to the fridge to chill.

Meanwhile prepare the apples.
  • 1-1,5 kilo of apples 
  • 1-2 tablespoons of unsalted butter
  • half cup of brown sugar
  • 3 tablespoons of calvados
  • a pinch of cinnamon
Peel and core the apples, cut them into plump chunks. In a deep pan melt the butter then add the fruit and cook over a low heat. When it gets softer, add sugar, calvados and pinch of cinnamon and continue cooking until its very soft and starts frothing. Let it cool down.

Preheat the oven to 180°C
Line the round cake tin (26cm) with baking paper or grease it with butter. Roll out half of the pastry as thin as possible and line in the prepared tin. With fork, prick the bottom of the pastry case. Bake for about 15 minutes, then remove it from the oven but don't switch it off.
Pour the apple mixture into the pastry case.
Shape the remaining pastry into very thin rolls and arrange in a lattice over the pie. Bake for about 30 minutes, then remove from the oven and leave it to cool. Dust with powdered sugar before serving.


*You can substitute Calvados with water.

No comments:

Post a Comment