Posted by Grace Massa Langlois on Friday, 31st December 2010

If someone were to ask me “How much time is required to make a Deep Dish Apple Pie with Calvados?” I would say a couple of hours because the Pasta Brisè (Pâte Brisée) needs resting time. It’s a reasonable answer.

A photo of 4 mini apple pies.

If they asked me “How much time did it take you to make a Deep Dish Apple Pie with Calvados?” my answer would be, “Don’t Ask!!!”  That’s because I swear it took over 12 hours!

A photo of a Deep Dish Apple Pie with Calvados in a dark green pie dish displayed on a white cake stand.

Can you believe it?  I swear on my mother’s rolling pin that rolling pastry properly is going to be the death of me. Two batches of Pie Dough with lard and then two batches of Pasta Brisè (Pâte Brisée) later – believe it or not, I finally got it right.  Next time I am going to try Marly’s Foolproof Pie Crust.  The recipe calls for Vodka and apparently the Vodka makes it easy to manipulate the dough.  Marly says the Vodka cooks out resulting in a delicious, flaky crust.

Was the frustration worth it?  I say a wholehearted, absolutely!  For the first time I was able to retain all those wonderful bits of butter and my pastry was flaky and flavourful.

A photo of 4 uncooked mini apple pies without the top crust.

When I cook savoury I very rarely use a recipe and I throw in a bit of this and a bit of that.  In fact, I did just that with the pie filling.  I started with two of my favourite apples, the Honey Crisp and the Granny Smith. The Honey Crisp is a crisp, juicy apple that is both sweet and tart. And the Granny Smith is a crisp, juicy tart apple.  Both apples are firm making them ideal for pies because they hold up well under heat.

A photo of 4 uncooked mini apple pies with decorative touches.

I wanted to add Calvados to enhance the apple flavour and or richness I added both butter and cream.  I sweetened the pie with two types of sugar because the brown sugar added a deep brown caramelization.  And of course I had to add cinnamon not only to boost another flavour dimension but also to provide depth to the pie filling.

The aroma of cinnamon and apples wafting throughout the house is just about as intoxicating to me as a double shot of tequila (which I think I could use right now).

A photo of 4 mini apple pies cooling on a wire rack.

I love pies but I rarely make them.  I’ve decided to change that in the New Year. How’s that for a New Year’s Resolution?  In 2011 I will make more pies (I better stock up on the tequila)!

A photo of a Deep Dish Apple Pie.

Cathy from Noble Pig has me drooling over her Upside Down Apple Pie.  I’m anxious to try her recipe but who wouldn’t be?- Apples, brown sugar, pecans and did I mention ooey gooey goodness? Cathy’s made it so difficult to resist especially for this “pie crust challenged” baker.  I swear she had me in mind when she wrote her post.

Wishing you all a Happy New Year with many blessings!

A photo of a slice of Deep Dish Apple Pie with Calvados.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Pies & Tarts, Recipes, Ricette di Base

Comments (30)

30 Responses to “Deep Dish Apple Pie with Calvados {Crostata di Mele con Calvados}”

  1. Felice Says:

    It looks like all of your effort paid off because your pie looks to die for. There is just something special about an apple pie. I will have to check out that recipe for Foolfproof Pie Crust. Thanks.

  2. fooddreamer Says:

    Looks to me like you nailed that pie dough! Gorgeous. One tip I took from King Arthur Flour is to add a tablespoon of buttermilk powder. It really enhances the flavour of the pastry.

  3. Lauren at KeepItSweet Says:

    Wow looks like your time paid off because those are great looking pies! Happy New Year:-)

  4. Lizzy Says:

    I have the same troubles with pie crust! Your final product looks lovely and delicious!!!

  5. Annie Says:

    I regularly use the same pie crust recipe as you and I have found it the easiest to work with. You cut the butter into chunks before putting it in the processor right? Anyway, it takes A LOT of practice to get decent at making crust. Sometimes it comes out perfect on the first try, sometimes it takes a bit more patience. Practice makes perfect. Have a happy new year!

  6. Grace Says:

    Yes Annie you’re right the butter is cut into chunks. I am making it my mission in 2011 to perfect pastry.

  7. Chef Dennis Says:

    hi Gracie

    what perfect little pies! I do love apple pie, and I could certainly go for one with my coffee right now! Next time try egg yolks in the dough, that helps make it easier to work with too!
    Congrats on your top 9!
    Dennis

  8. Stephanie Says:

    When I read the title of your post I went off and google ‘calvados’ – just when you think you know it all! Sounds like a wonderful companion for this dish and you mission to perfect pastry is quite admirable! Let me know when you find the secrets :)

  9. Christina @ Sweet Pea's Kitchen Says:

    I love apple pie! Yours looks so yummy! :)

  10. shannon Says:

    first of all….you are an amazing photographer!! Second, this recipe is awesome and third, Congrats to you on being in Foodbuzz Top 9!!

  11. Tweets that mention French Apple Pie, Deep Dish Apple Pie, Dutch Apple Pie, Pastry Crust | La Mia Vita Dolce -- Topsy.com Says:

    […] This post was mentioned on Twitter by Charlotte King, Marly and Smith Bites. Smith Bites said: Grace, will you come live on my street?? RT @LaMiaVitaDolce: New Blog Post – Deep Dish Apple Pie with Calvados http://su.pr/1ntUs7 […]

  12. Christina Says:

    These look beautiful! I love seeing different recipes people can come up with for the standard desserts like apple pie. Thanks for sharing this one!

  13. briarrose Says:

    Wow that is a heck of a long baking adventure. ;) The result is beautiful though.

  14. SMITH BITES Says:

    buh-YOO-tee-full Grace – stunning!!! your site just gets better and better! Cheers to 2011!

  15. Grace Says:

    I know right, way too long. Definitely have to work on figuring out pastry and real soon.

  16. Grace Says:

    Thank you Debra!! All the best to you too!

  17. Marly Says:

    I think the struggles were well worth it – your pie is beautiful!

  18. Ryan Says:

    My hungry boys couldn’t wait 12 hours though. Wishing you a happy and fruitful new year.

  19. John McConnell Says:

    I wasn’t even sure what Calvados is. I had to look it up (it’s a type of apple brandy). While I’ve tried apple pie made with various spirits and liqueur, I have never tried this (it sounds absolutely delicious!). I’ll definitely give it a try in the near future. Thanks for sharing the recipe.

    John McConnell
    The Apple Pie Connoisseur

  20. Chocolate Chantilly-Chantilly Recipe-Easy Chocolate Mousse Recipe | La Mia Vita Dolce Says:

    […] The trick to this recipe is to watch the consistency.  I used a whisk the first time so I could control how much and how fast I whisked and I was able to reach the perfect consistency the first time (Oh, the bliss! Oh do I wish I could be so lucky when it came to pie dough). […]

  21. Grace Says:

    Ryan hopefully you won’t struggle with pastry as I do. Wishing you and your family a wonderful New Year too!!

  22. Grace Says:

    John once you try Calvados it’s very difficult to not use it in any apple dessert or savoury dish. It is quite delicious and it will enhance the apple flavour. You must try!

  23. Catherine Says:

    Beautiful photos! Your apple pies look splendid! Happy New Year!

  24. Grace Says:

    Catherine you have just made me one happy girl, thank you! Happy New Year to you too.

  25. CherylK Says:

    I’ve got Honey Crisp apples and Harrelson apples in my freezer and my hubby LOVES apple pie. This recipe looks fabulous! I don’t care how long it takes!

    I follow you on Twitter but noticed this post on BlogHer. I’m trying to become more active in BlogHer so just also joined the “How to Blog (Better) group…yay!

  26. Grace Says:

    Cheryl would love to become friends on BlogHer, I’m not that well versed on the site if you know how to add me I would appreciate it and I shall do the same!

  27. Cannoncini, Italian Pastries, Pastry Cream Recipe, Italian Desserts | La Mia Vita Dolce Says:

    […]  I did take the easy way out and I purchased prepared puff pastry. After my 12-hour pie pastry marathon I thought I’d give myself a little break, but I do plan to tackle puff pastry at […]

  28. Pear Tart-Pear Recipes-Pear Tarts-Italian Pie-Tart Crust-Pear Pie-Tart | La Mia Vita Dolce Says:

    […] poached vanilla pears.I’ve always been a lover of fruit desserts but I especially enjoy pies, clafoutis and crumbles especially when they’re hot and bubbling right out of the oven and […]

  29. 10 great apple pie recipes | By Wilma Says:

    […] This deep dish apple pie is made with Calvados! It looks and sounds delicious. I really have to try this one in the future. Find the recipe of this apple pie on Graces Sweet Life. […]

  30. Nutella Cookies: Grace's Sweet Life Italian Cookies Says:

    […] could use this pastry for pies, hand pies or turnovers too. Another option would be to shape into pastry cups, blind bake and fill […]

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