**Indulge in a Culinary Delight: A Journey Through the Alluring World of Apple Pies with Calvados**
Embark on a tantalizing culinary adventure with our exquisite apple pie recipes, each infused with the enchanting flavors of Calvados, the renowned apple brandy from Normandy, France. Calvados lends a distinctive depth and complexity to these delectable desserts, elevating them beyond the ordinary. From classic apple pies to innovative twists, our collection offers a symphony of tastes and textures that will captivate your senses and leave you craving more. Discover the secrets behind creating the perfect flaky crust, the art of selecting the ideal apples for baking, and the precise balance of spices that elevate these pies to culinary masterpieces. Whether you're a seasoned baker or just starting your baking journey, our detailed instructions and helpful tips will guide you every step of the way. So, gather your ingredients, preheat your oven, and let's embark on a delectable journey into the realm of apple pies with Calvados.
**Recipes Included:**
1. **Classic Apple Pie with Calvados:** Experience the timeless essence of apple pie, enhanced by the subtle warmth of Calvados. This recipe embodies tradition with its flaky crust, tender apples, and a hint of brandy that harmonizes all the flavors.
2. **Rustic Apple Calvados Tart:** Embrace the charm of rustic baking with this free-form tart. Featuring a buttery crust and an abundance of thinly sliced apples infused with Calvados, this tart exudes a delightful homey feel.
3. **Apple Calvados Crumble:** Indulge in the comforting goodness of a classic crumble, featuring a sweet-tart filling of apples and Calvados nestled beneath a golden-brown oat and nut topping.
4. **Individual Apple Calvados Galettes:** Create these charming individual galettes, boasting a flaky crust encasing tender apples and a touch of Calvados. Perfect for sharing or enjoying as a personal treat.
5. **Apple Calvados Hand Pies:** Embark on a delightful handheld adventure with these portable apple pies. Filled with a flavorful blend of apples and Calvados, these pies are perfect for picnics, parties, or a quick snack.
DEEPEST-DISH APPLE PIE
Apple pie reaches new depths of deliciousness when baked in an oven-proof bowl with calvados. Crust-lovers beware: this recipe is all about the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Combine the sugar, cinnamon, and cardamom in a small mixing bowl.
- In skillet, melt 2 tablespoons butter over medium-high heat. Add 1/3 apples, 1/3 sugar mixture, and 1/4 teaspoon vanilla. Saute until apples are golden brown, about 4 minutes. Remove from heat, measure 2 tablespoons Calvados into cup, add to skillet; return to heat, and cook 3 minutes. Calvados may ignite; proceed with caution until alcohol burns off, about 30 seconds. Add 3 tablespoons cream; cook, stirring, until thick, 2 to 3 minutes. Transfer to large bowl. Repeat step in two batches with remaining apples.
- On lightly floured surface, roll out pate brisee 1/8 inch thick. Measure diameter of ovenproof bowl (we used a bowl eight inches wide and six inches deep), and roll dough out to extend sides by three inches all the way around. In center of dough, punch hole with number 4 plain pastry tip or 1/4 inch tip.
- Place apple mixture in ovenproof bowl; drape rolled-out pastry on top, centering hole. Allow edge of pastry to overhang sides of bowl. Trim edges to create a scalloped edge. Decorate top with excess dough using cold water to adhere.
- Mix egg yolk and remaining tablespoon cream; brush onto pie. Chill for 30 minutes.
- Heat oven to 400 degrees. Bake 50 to 55 minutes. When top becomes golden brown, loosely drape piece of foil over top to prevent further browning; continue to bake until pie bubbles. Cool on wire rack, 45 to 60 minutes. Serve warm, garnished with cheddar if desired.
APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Categories Milk/Cream Fruit Dessert Bake Lemon Apple Brandy Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Fall
Yield 8 servings
Number Of Ingredients 12
Steps:
- Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
- Preheat oven to 425°F.
- While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
- Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
- While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
- Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
- Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.
APPLES WITH CALVADOS AND ICE CREAM
Steps:
- Peel the apples, and cut them into 12 slices, making sure to remove the cores and stems. There should be about 4 cups.
- Melt the butter in a skillet, and add the apple slices and the lemon peel. Sprinkle with sugar and cinnamon, and cook over medium-high heat, gently stirring the apples and shaking the skillet so that they cook evenly. When the apples start to brown, add the Calvados. Turn up the heat, and tilt the pan. Then ignite the sauce with a long match. (The alcohol will burn off quickly.) Blend well.
- Put a scoop of ice cream into each of four individual serving dishes. Pour the apples on top and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 83 milligrams, Sugar 51 grams, TransFat 0 grams
WENDE'S BLUE-RIBBON APPLE PIE WITH CANDIED GINGER
Categories Fruit Ginger Dessert Bake Quick & Easy Apple Fall Parade Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375°F.
- 2. Prepare pie dough and form pie shell as directed through Step 4 in the Buttery Pie Crust recipe, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and fold it into quarters. Beginning about 3/4 inch from the center point, use a knife to cut 3 slits on both of the straight sides, leaving 1/2 inch between each. This will allow steam to escape as the pie bakes. Place the top crust on a plate. Cover both crusts with plastic wrap and refrigerate until ready to use.
- 3. Peel, core, and thickly slice the apples. Place them in a large bowl and toss gently with the lemon juice.
- 4. Combine the brown sugar, ginger, cornstarch, and 1 teaspoon of the cinnamon in a food processor. Pulse the machine on and off until well mixed and the ginger has been finely chopped. Add this mixture to the apples, along with the Calvados; toss gently to combine.
- 5. Remove the prepared pie shell from the refrigerator. Brush the bottom and sides with the egg-white mixture to prevent sogginess. Spoon in the apple filling. Dot the filling with the butter.
- 6. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. With a little water, moisten the edges where the crusts meet, then press together lightly and turn under. Crimp the edge decoratively. Brush the top crust lightly with the milk. Mix the remaining 1/2 teaspoon cinnamon with the sugar and sprinkle the mixture over the pie.
- 7. Bake the pie in the center of the oven until the apples are tender, the juices are bubbly and the crust is golden brown, about 1 hour. Let cool on a rack before serving warm or at room temperature.
DEEP-DISH APPLE PIE
If you're going to the trouble of making a pie, why not make it a blockbuster? This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch version. The thicker rim is especially satisfying, like a buttery, crumbly slab of shortbread. You can use a 10-inch deep-dish pie pan, or a deep nine- or 10-inch square, or another 2 1/2- to 3-quart baking dish of your choice. A mix of apple types always makes the best filling.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- Make the crust: In a food processor or stand mixer, mix together the flour, salt and sugar. Add butter and pulse (or mix at medium-low speed) until the pieces are coated with flour. Add 1/2 cup ice water and mix until incorporated. Keep dribbling in ice water, a tablespoon at a time, mixing until the dough just comes together into a lump. It should be moist, but not sticky. Turn out onto a lightly floured surface. (If dough feels wet, use a little extra flour.) Press the dough together, turning over a few times, until smooth and solid.
- Shape into 2 disks, using about 1/3 of the dough for the top crust and the remaining 2/3 for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.
- On a lightly floured surface or nonstick baking mat, roll out the larger disk to about 1/4-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2 1/2- to 3-quart baking dish, like a 10-inch round or 9-inch square, at least 2 inches deep. Refrigerate while you prepare the apples.
- Make the filling: In a large mixing bowl, combine the apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice or vinegar, 1 tablespoon Calvados and flour. Toss together until the apples are roughly coated with what looks like wet sand. If filling is dry, add the remaining tablespoon of Calvados. Pour into the pie crust, mounding above the rim, and dot with butter. (If necessary, add more apple pieces to the top. Don't worry about mixing them in.)
- Roll out remaining dough to 1/4-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.
- Whisk the egg thoroughly with 1 tablespoon cold water. Brush over the entire top crust, including the edges. Cut 5 or 6 vents on top. Refrigerate pie while the oven heats.
- Place a baking sheet on the middle rack of the oven and heat to 425 degrees. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes.
- Open the oven and carefully sprinkle the sugar over the surface of the pie. Bake about 10 minutes longer. Look for steam and bubbling juices coming out of the vents, and a well-browned crust, before removing the pie from the oven.
- Let cool at least 1 hour before serving.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 294 milligrams, Sugar 17 grams, TransFat 1 gram
Tips for Making Calvados Apple Pie:
- For a crispy crust, use a combination of butter and cream cheese in the dough.
- Roll out the dough between two sheets of parchment paper to prevent stickiness.
- Chill the dough for at least 30 minutes before baking to prevent shrinkage.
- Use a variety of apples for a more complex flavor, such as Granny Smith, Honeycrisp, and Pink Lady.
- Peel and slice the apples thinly and evenly so that they cook evenly.
- Sauté the apples in butter and Calvados to enhance their flavor and texture.
- Use a combination of spices, such as cinnamon, nutmeg, and ginger, to add warmth and depth to the pie filling.
- Brush the crust with egg wash before baking to create a golden brown color.
- Bake the pie at a high temperature for the first 15 minutes to set the crust, then reduce the temperature to finish baking.
- Let the pie cool completely before serving to allow the filling to set.
Conclusion:
This Calvados Apple Pie is a classic dessert that is perfect for any occasion. With its flaky crust, tender apples, and boozy Calvados flavor, this pie is sure to impress your friends and family. So next time you're looking for a delicious and easy apple pie recipe, give this one a try. You won't be disappointed!
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