Normandy Apple Pie

Baking and Desserts | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Normandy Apple Pie

Ingredients

Wheat Flour - 7.1 oz
Sugar - 7.1 oz
Butter - 4.2 oz
Chicken Egg - 3 pieces
Salt - a pinch
Apple - 24.7 oz
Almond - 1.8 oz
Chopped almonds - to taste
Calvados - 3 fl oz
Sour Cream - 7.1 oz
Breadcrumbs - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

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

Step 3

Cut 100 grams of cold butter into small cubes. Using your hands, mix the flour and butter until they resemble coarse crumbs, and if necessary, chop the butter and flour together with a knife. Work as quickly as possible to prevent the butter from warming up.

Step 4

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

Step 5

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

Step 6

Meanwhile, peel the apples, remove the cores, and slice the apples into wedges.

Step 7

Remove the dough from the refrigerator and roll it out with a cold rolling pin into a circle slightly larger than the tart pan (26 cm in diameter). It is easiest to roll out the dough between two sheets of parchment paper.

Step 8

Grease the baking dish with butter and sprinkle with breadcrumbs.

Step 9

Press the dough into the baking pan, using your hands to shape it to fit the size of the pan and create edges.

Step 10

Arrange the apple wedges in a circular overlapping pattern on the dough.

Step 11

Prepare the cream. To do this, beat 100 grams of sugar and 2 eggs with a mixer until light and fluffy, then add almond flour, sour cream, and Calvados, and mix with a spoon until smooth.