This fantastic apple pie is relatively quick, at 20 minutes of prep time and 20 to 25 minutes in the oven. The finished result will look like you’ve spent an entire afternoon slaving in the kitchen. I have also made this in individual servings by substituting the pie pan for tart sized dough that I cook on a baking sheet. This same recipe would render about four individual tarts. What I love is that it isn’t overly sweet as it uses only a 1/3 cup of sugar and a 1/2 teaspoon of sugar sprinkled on top. The use of Calvados gives it a definite French essence that is hard to explain. Calvados is an apple brandy that comes from the Normandy region of France, it can be found at most quality liquor stores. You can also substitute apple schnapps, apple jack, Armangnac or apple juice. So if you can’t find a bottle of Calvados, don’t worry. I hope you do enjoy!
Start with five Gala apples, rinsed well.
Core the apples and peel them.
Then, slice the apples thinly, not paper thin, but thin.
Next you will need the following: 1/3 Cup of Sugar
1 Tablespoon of Apple Cider Vinegar
1/2 Cup of Unfiltered Apple Juice
You will need to take a dry 9 or 10 inch skillet and heat over moderate heat.
Pour in the sugar and keep an eye while it melts
Once the sugar has completely melted, you will pour the Apple Juice and cider vinegar in the pan.
This hot mixture will rapidly steam and bubble up. It’s top will form a hard candy-like crust, don’t be alarmed.
Keep stirring the mixture with until the hard coating melts completely forming a syrup.
Then turn down the heat and add the apple slices to the pan.
You will coat the apple slices with the thinned caramel/cider syrup and heat until the apple slices are wilted, approximately 10 minutes
Once coated and wilted, you will need a colander and a sauce pot, 7-8 inch.
You will then take the apple slices and put them in the colander over the sauce pot, careful to retain all of the syrup that will drip off of the apples.
PASTRY DOUGH:
To save the hassle and headache you can find pre-made pastry dough sheets at most grocery stores.
It comes frozen so remember to thaw it out 30 to 40 minutes before beginning this dish.
In the box you will usually find two pie sized sheets. You will need both.
Place your pastry dough into a pie pan allowing it to overlap the edges.
Then you will cut the other pastry dough into 1/2 inch wide strips.
Next you will fill the pan with the wilted apple slices.
Finally, I crimp the edges of the strips to the dough and slice off all the excess dough.
I also add a tablespoon of cold butter, chopped into little pieces and I dot the pie with the butter.
You will then need to sprinkle about a 1/2 teaspoon of sugar onto the top of the pie.
The pie goes into a pre-heated 425 degree oven, on the middle rack for 20-25 minutes until the crust is golden brown.
THE CALVADOS SAUCE AND WHIPPED CREAM:
Now with the remaining pot of syrup that you are left with, you will bring the temperature up to a med-high heat.
Add 2 Tablespoons of butter and 1 Tablespoon of Calvados.
You will reduce this mixture to a third of a cup.
This thick sauce will be drizzled over the finished pie.
CALVADOS WHIPPED CREAM:
This along with the sauce is a finishing touch to go on just before serving.
In a mixing bowl, you will beat or whip 1/2 cup of heavy cream and another teaspoon of Calvados.
Whip the cream and Calvados to a fluffy mixture, not too thick but a nice peaky consistency.
The pie should be done now.
Remove from the oven and let cool for about 10 minutes before serving.
Add a dollop of the whipped cream and drizzle the sauce all over.
Finished and the house smells great. The kids, come running downstairs, their taste buds roused. Yummy!
INGREDIENTS:
For the pie-
1 Lb. of Gala Apples (Aprox. 4 to 5 Apples)
1/3 Cup of sugar
1/2 Cup of Unfiltered Apple Juice
1 Tablespoon Apple Cider Vinegar
1 Package of Frozen Pastry Dough (enough for two Pie Crusts)
3 Tablespoons Unsalted Butter
1 Tablespoon Calvados (Apple Brandy)
For The Calvados Cream-
1/2 Cup of Heavy Whipping Cream
1 Teaspoon Calvados (Apple Brandy)
Pot’s and Pans-
10 inch Skillet
1 collander
1 Mixing Bowl
1 Wisk or Electric hand mixer
7 to 8 Inch Sauce Pan
1 Full Size Pie pan -Pyrex or Tin
Oven at 425 degrees, rack in lower third
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