Open apple pie with calvados

  • Preparation 35 min
  • Refrigeration 1 h
  • Cooking 30 min
  • Servings 6
  • Freezing Absolutely



  • 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



  • 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!