Norman apple pie

8 servings

90 minutes

Normandy apple pie is the embodiment of a French gastronomic masterpiece from the apple orchard-rich region of Normandy. Its taste is a harmony of delicate, crumbly pastry infused with subtle notes of calvados, juicy apples, and velvety cream with almond undertones. This pastry is the perfect treat for cozy home evenings as well as festive receptions. Almond flakes add sophistication and a light crunch, while the aroma of vanilla and apples fills the home with warm coziness. The pie can be served warm when the cream slightly flows or chilled for a denser texture. It pairs excellently with a cup of black coffee or a glass of cider. It encapsulates French elegance and a love for simple yet refined flavor combinations.

Energy value per serving

• Calories: 491.7
• Proteins: 7.8g
• Fats: 22.6g
• Carbohydrates: 54.2g

Ingredients

• Wheat flour: 200 g
• Sugar: 200 g
• Butter: 120 g
• Chicken egg: 3 pc
• Salt: pinch
• Apple: 700 g
• Almond flour: 50 g
• Almond flakes: to taste
• Calvados: 100 ml
• Sour cream: 200 g
• Breadcrumbs: to taste

Cooking steps

1. Prepare all the ingredients.

2. Sift the flour through a sieve. Mix the flour, 100 grams of sugar, and a pinch of salt.

   Required ingredients:

   • Wheat flour: 200 g
   • Sugar: 200 g
   • Salt:  pinch

3. Cut 100 grams of cold butter into small cubes. Mix the flour and butter by hand until crumbly, chopping the butter with a knife if necessary. Do everything as quickly as possible to prevent the butter from warming up.

   Required ingredients:

   • Butter: 120 g

4. Add 1 egg (it should be cold), knead the dough until it has a uniform consistency. The dough should be kneaded by hand and fairly quickly to prevent it from warming up. The colder the dough while kneading, the softer and crumbly the crust will be. The dough should not stick to your hands; if it does, you can add a little flour.

   Required ingredients:

   • Chicken egg: 3 pieces

5. Roll the dough into a ball, wrap it in film, and refrigerate for 30 minutes.

6. Meanwhile, peel the apples, remove the core, and slice the apples into wedges.

   Required ingredients:

   • Apple: 700 g

7. Take the dough and roll it out with a cold rolling pin into a circle slightly wider than the tart pan (26 cm in diameter). It's easiest to roll the dough between two sheets of parchment.

8. Grease the mold with butter and sprinkle with breadcrumbs.

   Required ingredients:

   • Butter: 120 g
   • Breadcrumbs:  to taste

9. Place the dough in the mold, stretch it by hand to fit the size of the mold, and create edges.

10. Arrange apple slices in a circle overlapping on the dough.

    Required ingredients:

    • Apple: 700 g

11. Prepare the cream. Whisk 100 grams of sugar and 2 eggs until white, add almond flour, sour cream, and calvados, and mix with a spoon until smooth.

    Required ingredients:

    • Sugar: 200 g
    • Chicken egg: 3 pieces
    • Almond flour: 50 g
    • Sour cream: 200 g
    • Calvados: 100 ml

12. Pour the cream over the apples.

13. Place the tart in a preheated oven at 220 degrees for 30 minutes. Sprinkle the pie with almond flakes 10 minutes before the end.

    Required ingredients:

    • Almond flakes:  to taste

14. The finished pie can be served hot or cold.