Ingredients with Measurements:
- 1 9-inch pie crust
- 6 cups thinly sliced apples (about 6 medium apples)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup Calvados (apple brandy)
- 2 tablespoons unsalted butter, cut into small pieces
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in the pie dish. Trim the edges and set aside.
3. In a mixing bowl, whisk together the sugar, flour, cinnamon, nutmeg, and salt.
4. Add the sliced apples to the bowl and toss to coat with the sugar mixture.
5. Pour the Calvados over the apple mixture and stir to combine.
6. Pour the apple mixture into the prepared pie crust, spreading it out evenly.
7. Dot the top of the apples with small pieces of butter.
8. Cover the pie with a second pie crust, crimping the edges to seal.
9. Cut several slits in the top crust to allow steam to escape.
10. Brush the top crust with a beaten egg.
11. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
12. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 12g
- Saturated fat: 5g
- Cholesterol: 35mg
- Sodium: 160mg
- Total carbohydrates: 50g
- Dietary fiber: 3g
- Sugars: 30g
- Protein: 2g
Substitutions for ingredients:
- If you don't have Calvados, you can substitute with regular brandy or apple juice.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the filling for added crunch.
- Use a lattice crust instead of a solid top crust.
- Add a tablespoon of lemon juice to the filling for a tangy twist.
Tips and Tricks:
- To prevent the crust from getting too brown, cover the edges with foil for the first 30 minutes of baking.
- Use a mix of sweet and tart apples for the best flavor.
- Let the pie cool completely before slicing to prevent the filling from running.
Storage Instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the pie in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the pie warm with a scoop of vanilla ice cream on top.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Top the pie with whipped cream or caramel sauce.
Pairings:
- Serve the pie with a glass of Calvados or apple cider.
Suggested Side Dishes:
- Serve the pie with a side of vanilla ice cream or whipped cream.
Troubleshooting Advice:
- If the crust is getting too brown, cover the edges with foil for the first 30 minutes of baking.
- If the filling is too runny, add an extra tablespoon of flour to the filling mixture.
Food Safety Advice:
- Make sure the pie is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food History:
- Apple pie has been a popular dessert in America since the early 18th century.
Flavor Profiles:
- This Calvados apple pie has a sweet and slightly tart flavor with a hint of cinnamon and nutmeg.
Serving Suggestions:
- Serve the pie warm with a scoop of vanilla ice cream on top.
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Region: French