Apple and calvados pie

Apple and calvados pie

100 Best Cakes and Desserts
Mark Roper

Calvados is an apple liqueur made in Normandy. It adds a special flavour to this great winter dessert.


Quantity Ingredient
4 apples, peeled, cored and halved
20g butter
55g caster sugar
1 1/2 tablespoons calvados
1 tablespoon finely grated lemon zest
700g Puff pastry, or store-bought
1 egg yolk, mixed with 1 teaspoon cold water
thick cream, to serve


  1. Preheat the oven to 180°C. Butter a 22 cm loose-based flan tin.
  2. Cut the apple halves into 1 cm slices. Melt the butter in a large non-stick frying pan over medium heat. Add the sugar and stir until dissolved. Add the apple slices and cook, turning once, until caramelised on both sides.
  3. Bring the Calvados to the boil in a small saucepan. Pour over the apple mixture and, using a match, very carefully light the Calvados. The flame will burn for a few seconds. Transfer the apples to a plate to cool. Stir in the lemon zest.
  4. Cut the pastry in half and roll out both pieces on a floured surface to a thickness of 4 mm. Cut out two circles the size of the flan tin. Lay one pastry circle in the prepared tin. Brush around the pastry edges with the egg-yolk mixture and prick the base with a fork. Spoon the apple slices into the centre of the pastry, leaving a 2 cm border.
  5. Place the remaining pastry on top of the apple slices and pinch the pastry edges together. Make a hole in the centre of the pastry using the tip of a knife and brush the top with the remaining egg yolk. Using a fork, make a crisscross pattern on top of the pastry. Refrigerate for 15 minutes.
  6. Bake the pie for 30 minutes or until the pastry is golden brown. Set aside to cool before carefully removing from the tin. Cut the pie into wedges and serve with thick cream.
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