Best Apple Pie With Calvados Recipes

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OLD FASHIONED APPLE PIE



Old Fashioned Apple Pie image

Apple pie ...so American, so delicious. A true classic. Enjoy!

Provided by Arletta

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
  • Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

Nutrition Facts : Calories 402 calories, Carbohydrate 61.4 g, Cholesterol 7.6 mg, Fat 17.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 373.5 mg, Sugar 35 g

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)



Apple and Calvados Tart (Galette de Pommes au Calvados) image

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

All-butter pastry dough
1 3/4 pound Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados applesauce
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados
Special Equipment
parchment paper; a large baking sheet (at least 14 inches wide)

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.

APPLE PIE WITH CALVADOS



Apple Pie With Calvados image

Calvados is a brandy made from apples. It heightens the apple flavor. This recipe is heavier on the spice and lighter on the sugar than average. Adapted from Vegan Planet by Robin Robertson. We use dairy butter instead of a vegan product, and changed up the spices. Note that baking temperature and time are specific to our oven, and may need to be adjusted for yours.

Provided by Jacob Galley

Categories     Dessert

Time 3h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons salt
7/8 cup butter, room temperature, cut into small pieces
1/4 cup ice water, as needed
5 large Granny Smith apples
1 tablespoon fresh lemon juice
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 tablespoon arrowroot
2 tablespoons calvados or 2 tablespoons brandy

Steps:

  • Sift and combine the flour and salt. Mix in 5/6 cup of butter gradually with a dough wisk (leave 1 tbsp for step 5). Mix in just enough ice water until the dough just starts to hold together. Transfer to a work surface, divide in half, and flatten to form two disks that are about 3/4" thick. Wrap in plastic and refrigerate for 30 minutes. (You can do this ahead of time and refrigerate for longer. It's okay but will take longer to warm up and roll out in next step.).
  • Preheat oven to 425 degrees F. On a lightly floured work surface, roll out 1 piece of dough to fit a 9-inch pie plate. Fit the dough into the pie plate, and trim and flute the edges. Refrigerate the pie plate. Roll out the remaining dough for the top crust, and refrigerate.
  • Peel, core, and slice the apples, and place in a large bowl. Pour the lemon juice over the apples and stir so that all pieces are covered. Add the brown sugar and stir again.
  • Mix together the spices, starch, and calvados. Add a little of water if needed to mix evenly. Pour the mixture over the apples and stir.
  • Spoon the apple mixture into the bottom crust in the pie plate. Dot with the 1 tbsp of butter. Place the top crust on the fruit, seal with the bottom crust, and flute the edges. Use a knife or awl to create several steam holes in the top crust. Bake for 10 minutes, then reduce the oven temperature to 375 degrees F and bake until golden brown, 40 to 45 minutes more. Let cool to room temperature before serving.

Nutrition Facts : Calories 577.6, Fat 26.2, SaturatedFat 16.3, Cholesterol 67.5, Sodium 715.4, Carbohydrate 82.5, Fiber 4.1, Sugar 36.2, Protein 6.2

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Apple pie is a classic and beloved dessert that has been enjoyed by people around the world for generations. With its sweet and buttery crust, tart and tangy apples, and warm cinnamon and sugar filling, it's no wonder that apple pie is a favorite for many. But what if you could take this beloved dessert to the next level? What if you could add a little something extra to give it that special touch? That's where Calvados comes in.

What is Calvados?

Calvados is a type of apple brandy that originates from the Normandy region in France. It is made by distilling cider made from specific apple and pear varieties, and then aging it in oak barrels for at least two years. The end result is a smooth and complex spirit that has a distinct apple flavor, with hints of caramel, vanilla, and spice.

Apple Pie with Calvados Recipes

Adding Calvados to an apple pie recipe can truly elevate the flavors and bring an extra layer of complexity to the dessert. Here are a few apple pie with Calvados recipes to try:
Classic Apple Pie with Calvados
Ingredients:
  • 1 pre-made pie crust
  • 6 cups thinly sliced apples (Granny Smith or Honeycrisp work well)
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons Calvados
  • 2 tablespoons unsalted butter
    • Instructions:
    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix together the sliced apples, sugar, flour, cinnamon, nutmeg, and salt. Add the Calvados and stir to combine.
    3. Place the pre-made pie crust into a 9-inch pie dish. Pour the apple mixture into the crust and dot the top with butter.
    4. Place the pie dish onto a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
    5. Remove the pie from the oven and let it cool for at least 20 minutes before serving.
    Salted Caramel Apple Pie with Calvados
    Ingredients:
    • 1 pre-made pie crust
    • 6 cups thinly sliced apples (Granny Smith or Honeycrisp work well)
    • 1/2 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 2 tablespoons Calvados
    • 2 tablespoons unsalted butter
    • 1/2 cup caramel sauce
    • 1/2 teaspoon sea salt
      • Instructions:
      1. Preheat your oven to 375°F (190°C).
      2. In a large bowl, mix together the sliced apples, sugar, flour, cinnamon, nutmeg, and salt. Add the Calvados and stir to combine.
      3. Place the pre-made pie crust into a 9-inch pie dish. Pour the apple mixture into the crust and dot the top with butter.
      4. Bake the pie for 30 minutes, or until the crust is just starting to brown.
      5. While the pie is baking, mix together the caramel sauce and sea salt in a small bowl.
      6. After 30 minutes, remove the pie from the oven and drizzle the salted caramel sauce over the top of the pie.
      7. Return the pie to the oven and bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
      8. Remove the pie from the oven and let it cool for at least 20 minutes before serving.
      Calvados Apple Tarte Tatin
      Ingredients:
      • 1 pre-made pie crust
      • 6 cups thinly sliced apples (Granny Smith or Honeycrisp work well)
      • 1/2 cup granulated sugar
      • 1/4 cup unsalted butter
      • 2 tablespoons Calvados
        • Instructions:
        1. Preheat your oven to 375°F (190°C).
        2. In a frying pan, heat the sugar over medium-high heat until it starts to melt and turn golden brown.
        3. Stir the butter into the melted sugar until it is completely melted and combined.
        4. Add the sliced apples to the pan and cook for 5-10 minutes, or until the apples are soft.
        5. Remove the pan from heat and stir in the Calvados.
        6. Place the pre-made pie crust into a 9-inch pie dish. Pour the apple mixture into the crust.
        7. Place the pie dish onto a baking sheet and bake for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly.
        8. Remove the pie from the oven and let it cool for at least 20 minutes before serving.

        Conclusion

        Calvados can add a unique and delicious twist to a classic apple pie. Whether you choose to make a classic pie with Calvados, salted caramel apple pie with Calvados, or a Calvados apple tarte tatin, your taste buds will thank you for adding this special touch to your dessert. Enjoy!

Valuable Tips for Making Apple Pie with Calvados Recipes

Apple pie is a classic dessert that has been enjoyed for generations. There are countless variations of the recipe, and one of the most delicious is apple pie with Calvados. This French apple brandy adds a unique depth of flavor to the pie, making it perfect for special occasions or a cozy fall evening. However, making apple pie with Calvados can be a bit tricky. That's why we've put together some valuable tips to help you make the perfect pie every time.
1. Choosing the Right Apples
When making apple pie with Calvados, it's important to choose the right type of apples. Some varieties are better for baking than others. For example, Granny Smith apples are tart and firm, making them perfect for baked desserts like apple pie. Honeycrisp, Braeburn, and Rome apples are also great choices. If you prefer a sweeter apple, Golden Delicious or Fuji apples also work well. Just keep in mind that the sweeter the apple, the less tartness it will bring to the pie. No matter what type of apples you choose, make sure they are firm and not too ripe, as mushy apples will result in a soggy pie.

Tip:

Mixing different types of apples in your pie can add depth of flavor and texture. Try mixing Granny Smith and Honeycrisp apples for a balanced flavor.
2. Preparing the Pie Crust
The crust is an important part of any apple pie, and it's even more crucial when making apple pie with Calvados. The combination of Calvados and the sweet apple filling can make the crust soggy if not prepared correctly. To prevent a soggy crust, make sure to blind bake the bottom crust. Blind baking means baking the crust alone for a few minutes before adding the filling. This will help to crisp up the bottom crust and prevent it from getting too soggy. Another important tip is to use cold butter when making the crust. Cold butter helps to create a flaky texture in the crust. You can also use half butter and half shortening to give the crust a crispier texture.

Tip:

Before adding the filling, brush the bottom crust with egg white. This creates a barrier between the crust and the filling and helps to prevent it from getting too soggy.
3. Adding the Calvados
Adding Calvados to your apple pie filling is what gives it that unique, sophisticated flavor. When adding Calvados, you want to make sure not to use too much, or it will overpower the taste of the apples. Typically, 1-2 tablespoons of Calvados is enough for a 9-inch pie. It's also important to add the Calvados after the apples have been mixed with sugar and seasoning. This ensures that the Calvados is distributed evenly throughout the pie and doesn't evaporate during baking.

Tip:

If you prefer a strong Calvados flavor, you can soak the apples in Calvados overnight before making the pie. This will infuse the apples with the flavor of the brandy.
4. Spicing the Filling
Spices like cinnamon, nutmeg, and allspice are common additions to apple pie filling. When making apple pie with Calvados, it's important to use these spices sparingly, as the Calvados adds its own distinct flavor to the pie. A good rule of thumb is to use a quarter teaspoon of cinnamon and nutmeg and an eighth of a teaspoon of allspice for every two pounds of apples. You can always adjust the spices to suit your taste.

Tip:

For a more unique flavor, try adding a pinch of ground cardamom to your apple pie filling. This spice pairs well with the Calvados and adds a slightly floral flavor.
5. Baking the Pie
Baking the pie is the final step in the process. When baking, make sure to place the pie on the bottom rack of the oven. This ensures that the bottom crust cooks evenly and doesn't get too soggy. Another important tip is to cover the edges of the pie crust with foil or a pie shield to prevent them from burning. This is especially important for pies with a high crust-to-filling ratio. Generally, apple pies should be baked at 375F for 45-55 minutes, depending on the size of the pie. The pie is done when the crust is golden brown and the filling is bubbling.

Tip:

Allow the pie to cool for at least an hour before slicing. This allows the filling to set up and makes it easier to slice.
Conclusion
Making apple pie with Calvados may seem daunting, but with these valuable tips, you'll be able to create a delicious and impressive dessert worthy of any occasion. Remember to choose the right apples, blind bake the crust, use Calvados sparingly, and cover the edges to prevent burning. Happy baking!

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