Grandma’s Apple Pie

Indulge in the harmonious blend of flavors and textures with this exquisite creation. A delightful fusion of the classic Tatin and the Tarte Normande, this pie features a decadent almond cream filling, semi-caramelized apples flambeed with Calvados, and a flaky puff pastry crust. The rich aroma of Calvados, a luxurious apple brandy, infuses every bite with a hint of sophistication and warmth. Dive into a symphony of sweet and nutty notes, perfectly balanced with the tender juiciness of apples, creating a heavenly dessert experience. Join me in unraveling the secrets behind this extraordinary Calvados Apple Almond Pie, and elevate your baking skills to new heights.

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A delightful fusion of the classic Tatin and the Tarte Normande

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Pastry

Roll out puff pastry into a 0.12-inch/3mm thick sheet. Prick well and lay over a frozen baking tray and refrigerate to rest until ready to use.

Almond Cream

Add the alcohol in the almond cream.

Baking

Preheat oven to 350ºF/180ºC. Cover pastry sheet with a parchment paper and an upside down cooling rack. Bake for 20 minutes. Cut pastry into a 9-inch/23cm Ø disk. Bake for 15 mins more.
Spread the almond cream, and bake for 30 minutes. Transfer pie onto a cooling rack.

Grandma's Apples

Peel, core and quarter apples. Heat up a large sautoir. Cover bottom pan with the turbinado sugar and arrange apple quarters. Give a good 5 min searing on each side on medium high heat. Flambé with Calvados. Use water or apple juice if you want to skip alcohol. When the flame is gone, turn off the heat. Add butter and vanilla and finish baking for about 30 minutes or until fork tender. Remove from the oven and let stand for a few minutes before transferring apples to a baking tray; save the juice.

Assembly

Spread juice over the pastry. Cut some apples into quarters. Arrange apples artfully on the pastry.
Serve Grandma's apple pie just warm – Enjoy!

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