Open apple pie with calvados
- Preparation 35 min
- Refrigeration 1 h
- Cooking 30 min
- Servings 6
- Freezing Absolutely
Cook mode
Add to favorites
Ads
Quick access
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…
Ads
Ads
Subscribe to our newsletter
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
Ads
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!
Our sommeliers suggest
Buteuse Brassin Spécial, Trou du Diable
Bordeaux, France
The calvados in the pie and the apple brandy barrel in the beer are the same starting point. At 10%, it hides its alcohol well behind the wood, the fruit and the clove, and its sweetness stays at the level of the dessert. Serve it not too cold, with the pie still warm.
See the product
Carmes de Rieussec 2020
Bordeaux, France
Made by Château Rieussec, this very fine Sauternes shows notes of baked apple and applesauce, rhubarb, peaches and white flowers. With a fresh, lingering attack and a smooth texture, it reveals lovely butter aromas on the finish. 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!
Ads
Add to my favorites
Ads
Ads
Ads