Grandma's Apple Pie
Course: pies, tart
Cuisine: French
Keyword: apple, pie dough, tatin
Prep Time: 50 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 50 minutes minutes
Servings: 8
Calories: 225kcal
Cost: $12
A delightful fusion of the classic Tatin and the Tarte Normande
Print Recipe
- 250 g Quick puff pastry/scraps Recipe
- 225 g Almond cream Recipe
- 15 g Calvados or armagnac
Grandma's Apples
- 1350 g Baking apples
- 100 g Turbinado raw sugar
- 50 g Calvados or armagnac
- 50 g Butter
- 5 g Vanilla
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.
Serving: 100g | Calories: 225kcal