Apple pie with calvados glaze

For 12 pieces
  • some + 100 g cold butter
  • something + 200 g flour
  • 125 g + 50 g sugar
  • Salt
  • 5 Eggs (Gr. M)
  • 75 g Walnuts
  • 750 g sour apples (e.g. Elstar)
  • 2–3 EL lemon juice
  • 150 g Whipped cream
  • 3 EL Calvados (alternatively apple juice)
  • 2 EL breadcrumbs
  • 75 g Apple or quince jelly
90 minutes
Tart pan with lifting base ( 26 cm Ø) and dust with flour. For the dough, put 200 g flour, 125 g sugar, 1 pinch of salt, 1 egg and 100 g butter in pieces in a bowl. First knead with the dough hook of the mixer, then briefly with your hands to form a smooth shortcrust pastry.
Shape into a flat ball and roll out into a round shape (approx. 30 cm Ø) on a little flour. Line the tart pan with the batter. Press the bottom and the edge down, prick the bottom more often with a fork. Approx. Chill for 30 minutes.
For theRoughly chop the walnuts filling. Peel, quarter and core the apples. Cut into wedges, mix with lemon juice and nuts. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer).
For the topping, stir together the cream, 4 eggs, 50 g sugar and calvados. Sprinkle breadcrumbs on the dough base. Spread the apple and nut mixture on top. Pour over the topping. Bake in the hot oven on the lowest rack for about 50 minutes.
Heat the jelly. Take the cake out of the oven and place on a wire rack. Brush the apple wedges with the jelly and leave to cool. Carefully lift out of the mold. Delicious with it: a scoop of vanilla ice cream.
1 piece approx:
  • 370 kcal
  • 6 g protein
  • 18 g fat
  • 41 g carbohydrates


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