Open apple pie with calvados
- Preparation 35 min
- Refrigeration 1 h
- Cooking 30 min
- Servings 6
- Freezing Absolutely
You love apple pies? MAN you will FREAK OUT when you try this open apple pie with calvados. It’s light, crispy and it taste like clouds…
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Ingredients
- Seeds scraped from a vanilla pod
- Juice and zest from 1/2 lemon
- 1/4 cup calvados (or dark rum)
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 big Gala apples, peeled and cored, cut in 3-4mm slices
- 450g flaky dough, thawed
- 1 egg + 1 teaspoon water, beaten
- 1/4 cup unsalted butter very cold, cut in mini cubes
- 3 tablespoons Double Fruits apricot jam
Preparation
- Preheat the oven at 400°F. Line a 8×10” baking dish with a parchment paper.
- In a bowl, combine the vanilla seeds, juice and lemon zest, Calvados, and cinnamon. Stir well. Add the apple sliced and stir delicately to coat well. Reserve in fridge for 1 hour.
- On a floured surface, roll down the flaky dough into a rectangle slightly bigger than 8×10”. Place on the baking dish and fold the sides a bit to form a crust. Baste the entire tart with the egg mix, including the crust.
- Drain the apples but KEEP THE LEGENDARY JUICE. Place the apples on the dough and dispose to your taste. Spread the butter cubes on top. Cook in the oven for about 25 minutes or until the crust is nice and golden. Rotate 180° halfway cooking. Remove from oven and let cool down 2 minutes before basting with the jam.
- Meanwhile, prepare the apricot sauce! Pour the apple juice in a small pan at high heat. Bring to a boil and let reduce for 2-3 minutes or until the third. Add the apricot jam, wisk and reduce heat to medium. Continue cooking for 2-3 minutes until sauce thickens a bit. Remove from heat and baste apples with the legendary mix!
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Our sommeliers suggest
Buteuse Brassin Spécial, Trou du Diable
Bordeaux, France
Is there anything better than a beer matured in oak barrels, oak barrels that previously contained a Brandy apple, to drink along with an apple pie with calvados? With a 10% alcohol content, you will barely taste it. Instead, you will taste wood, fruit and clove aromas that will evoke the taste of the pie.
See the product
Carmes de Rieussec 2020
Bordeaux, France
Produced by Château Rieussec, this very beautiful sautive is available on notes of cooked and compote apple, rhubarb, peaches and white flowers. On a fresh, persistent attack, and a creamy texture, it reveals at the end of the mouth beautiful aromas of butter. A must with this type of dessert.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Buteuse Brassin Spécial, Trou du Diable
Bordeaux, France
Is there anything better than a beer matured in oak barrels, oak barrels that previously contained a Brandy apple, to drink along with an apple pie with calvados? With a 10% alcohol content, you will barely taste it. Instead, you will taste wood, fruit and clove aromas that will evoke the taste of the pie.
See the product
Carmes de Rieussec 2020
Bordeaux, France
Produced by Château Rieussec, this very beautiful sautive is available on notes of cooked and compote apple, rhubarb, peaches and white flowers. On a fresh, persistent attack, and a creamy texture, it reveals at the end of the mouth beautiful aromas of butter. A must with this type of dessert.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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