Memorial Day Rustic Calvados Apple Pie

Rustic Calvados Apple Pie

Memorial Day Pie Unbaked Overhead v1

Rustic Calvados Apple Pie
• 12 Assorted Apples, peeled, Cored & sliced (Granny Smith, Gala, Honeycrisp, Braeburn)
• 4 Tablespoons Butter, Unsalted
• 4 Tablespoons Sugar, Granulated or Brown
• ¼ Teaspoon Cinnamon, ground
• ¼ Teaspoon Nutmeg, ground
• ¼ Teaspoon Allspice, ground
• ¼ Teaspoon Ginger, ground
• ¼ Teaspoon Cardamom, ground
• 1/8 Teaspoon Clove, Ground
• 1/8 Teaspoon White Pepper, Ground
• ¼ cup of Calvados Apple Brandy, or Brandy
• 2 Tablespoon of All-Purpose Flour
• 1 Egg yolk with 1 teaspoon water or cream to secure top crust and embellishments
• Perfect Pie Crust (Recipe below)

Step 1 – Saute apples in butter. Add sugar and spices and cook till they begin to caramelize.
Step 2 – Add Calvados or brandy and sauté till au sec or most of the liquid is absorbed. Reserve and cool.
Step 3 – Remove pie crust from freezer and add cooled cooked apples. Sprinkle flour on top of apples and add top crust.
Step 4 – See crust details below

Perfect Pie Crust
(1 Deep Dish Pie with Top Crust)

• 3 cups of All-purpose Flour, plus more for rolling
• ¼ cup Pastry Flour
• 3 Tablespoon Sugar, granulated
• 1 Teaspoon of Salt, Kosher
• 12 ounces Unsalted butter, Cold/Diced
• 6 to 7 Tablespoons of Sour Cream

Step 1 – Add dry ingredients to the food processor and pulse.
Step 2 – Add chopped butter and pulse till you obtain a fine mealy texture. Then add in the sour cream starting with 4 tablespoons. Pulse again and add additional sour cream to create dough that is slightly dry, yet holds together when pinched. If your dough is too wet, add additional flour. Roll dough between two pieces of parchment paper (dusted with flour) into two discs and chill in the refrigerator or the freezer, on a sheet tray for about 30 minutes.
Step 3 – Roll dough till 1/8 thick and larger than the circumference of a deep dish pie pan (include extra dough to cover sides and 1 1/2 inch overhang, which gets folded under. Roll onto a rolling pin and transfer to your pie pan. The dough should clear the sides and have 1½ inch overhang to fold under rim. Trim with scissors or pairing knife if needed. Crimp or form edges with thumb and prick bottom of crust and sides with a fork.
Step 4 – Add cooled apple mixture. Sprinkle top of apples with flour.
Step 5 – brush rim with egg yolk and cream and secure top crust.
Step 6 – Use excess crust scraps to create embellishments such as stars.
Step 7 – Place pie and dough embellishments in freezer till firm.
Step 8 – Use cutters on frozen pie dough to create pie holes, such as stars. Secure decorative pieces with egg wash.
Step 9 – Bake in a preheated 400 F oven for 30 minutes. Reduce temp to 325 F and continue to cook another 20 to 30 minutes till crust is golden brown and filling is hot.

Success Tips
• Keep dough cool at all times while rolling and try not to overwork it. If it starts to feel warm and buttery, place back in the fridge till it sets up. Use flour sparingly to keep from sticking.
• Cook pie from frozen. The crust will hold its shape better.
• Brush dough with a mixture of egg yolk and cream before baking
• Cover edges with pie guards or foil for the first 30 minutes of baking
• Let the pie rest till room temp before cutting
• Serve with ice cream or home-made whipped cream
• Pie dough is tricky and takes practice to get right. If you want to save time, buy pre-made dough and focus on making a great filling and making it pretty with custom embellishments.

Unbaked Pie Crust

Apple Pie Filling v1_DSC0645

Memorial Day Pie Side Shot v1

Memorial Day Pie Slight Overhead v2

Memorial Day Pie Terrace Shot


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