Posted on Friday, 31st December 2010 by Grace Massa Langlois
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.
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!
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.
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.
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).
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)!
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!
Deep Dish Apple Pie with Calvados {Crostata di Mele con Calvados}
Makes 1 X 30 cm (12-inch) deep dish pie
- Pasta Brisè per Crostate {Pâte Brisée or Pie Dough}
- Apple Pie Filling with Calvados {Ripieno di Mele con Calvados}
Pasta Brisè per Crostate - {Pâte Brisée or Pie Dough}
- 313 g (2½ cups) plain (all-purpose) flour
- 1 teaspoon salt
- ¾ tablespoon caster (superfine granules) sugar
- 170 g (¾ cup) unsalted butter, cut into 1¼-cm (½-inch cubes)
- 60 ml to 90 ml (4 – 6 tablespoons) cold water
- Place all ingredients in freezer to chill, 30 minutes.
- In bowl of food processor process together flour, salt and sugar until well combined.
- Add chilled butter; process until mixture resembles coarse crumb, 15 seconds.
- With processor running drizzle 2 tablespoons ice water through feed tube; process, about 10 seconds. Repeat with another 2 tablespoons of water. (Test dough by squeezing a small amount together between your finger tips; dough should hold together without being sticky. If dough is crumbly add more ice water one-tablespoon at-a-time.)
- Divide pastry into two equal pieces. Shape each piece into a ball; flatten each ball into a disc; wrap in plastic and transfer to the refrigerator to chill, 1 hour. (If not using immediately, Pasta Brisè can be stored, well wrapped, in freezer for up to 1 month.)
- Remove one disc of pastry from refrigerator. Transfer to clean, lightly floured work surface. Roll out pastry to 38-cm (15-inch) circle, about 3-mm-thick (1/8-inch-thick). (If pastry becomes soft or sticky return to refrigerator to firm up.) Roll pastry up onto rolling pin (make sure rolling pin is lightly floured) and carefully transfer to pie dish. To fit pastry into pie dish, with one hand gently lift edge of dough and with the other hand gently press pastry into base of pie dish. (Do not trim overhang.) Refrigerate until firm, about 30 minutes.
- Meanwhile, remove second disc of pastry from refrigerator. Roll out pastry between two large pieces of non-stick baking paper to 38-cm (15-inch) circle, about 3-mm-thick (1/8-inch-thick). Carefully transfer pastry in paper to refrigerator to chill until firm, about 30 minutes.
Apple Pie Filling with Calvados {Ripieno di Mele con Calvados}
- 113 g (½ cup) granulated sugar
- 50 g (¼ cup) golden (light) brown sugar
- ½ teaspoon ground cinnamon
- 85 g (1/3 cup + ¾ tablespoon) unsalted butter
- 2.27 kg (5 pounds or about 10 medium apples) Honey Crisp and Granny Smith apples, peeled, cored, and cut into 6-mm-thick (¼-inch-thick) slices
- 1 teaspoon pure vanilla extract
- 80 ml (¼-cup + 1½ tablespoons) Calvados Apple Brandy
- 60 ml (¼ cup) heavy cream, 35%
- In small bowl whisk together sugar, brown sugar and cinnamon, set-aside.
- Melt butter in large skillet over low heat. Add apples, sugar mixture and vanilla; stir together until well combined. Increase heat to medium-high, cook, stirring often, until apples are fork tender but still hold their shape and liquid has thickened and caramelized, 8 to 10 minutes.
- Remove from heat; add Calvados (be careful alcohol could ignite) and stir to combine. Return to heat and continue cooking until alcohol burns off, about 45 seconds.
- Add heavy cream; cook, stirring continuously, until thickened, 2 to 3 minutes.
- Transfer filling including juice to a large rimmed baking sheet and set aside to cool to room temperature, about 30 minutes.
Assembling Deep Dish Apple Pie with Calvados
- 26 g (2 tablespoons) golden (light) brown sugar, for sprinkling, optional
- 1 teaspoon cinnamon sugar, for sprinkling, optional
- 1 large egg yolk
- 1 tablespoon heavy cream
- Sanding sugar, optional, for garnishing
- Place a foil-lined baking sheet in oven and preheat oven to 200 °C (400° F).
- Remove pastry-lined pie dish from refrigerator; trim edges to 2.5-cm (1-inch) (reserve trimmings). Using large slotted spoon transfer filling to pastry-lined pie dish (mounding in the centre).
- Stir together brown sugar and cinnamon in a small bowl; sprinkle evenly over filling.
- Remove second pastry circle from refrigerator; remove top sheet of baking paper. Cut 4 vents in centre of pastry circle. (Optional, using 2.5-cm (1-inch) cookie cutter cut decorative vent in centre of pastry circle, reserve cutout to decorate.) Roll pastry up onto rolling pin and place over top of filling making sure vent is centred. If necessary, trim pastry so that bottom and top edge meet; pinch edges together firmly. Fold sealed edge under so that the folded edge is flush with the outer rim of the pie dish. To seal, crimp edge with thumb and forefinger technique or press with a fork. (Optional, using pastry trimmings (gather together and roll out to 6-mm (1/8-inch) thickness), cut out a few extra pastry pieces with cookie cutter to decorate top of crust.)
- Prepare egg wash, in a small bowl beat together egg yolk and cream with a fork. Brush top of pie with egg wash using a large pastry brush. If using cutouts, attach cutouts to top of pastry. Brush cutouts with egg wash. Sprinkle pastry with sanding sugar (if using).
- Transfer pie to preheated baking sheet (to collect any juices that may overflow when baking pie); bake, rotating sheet halfway through baking time, until crust is golden, 45 to 55 minutes. (If top browns too quickly cover loosely with foil.)
- Remove from oven and transfer to a wire rack allowing pie to cool until warm.
- Serve pie warm.
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Tags: after school treat, afternoon tea, apple desserts, dessert, desserts, food, French desserts, french pastries, french pastry, individual dessert, individual desserts, pastry dough, pies
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (29)
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December 31st, 2010 at 11:13 pm
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.
January 1st, 2011 at 7:43 am
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.
January 1st, 2011 at 8:25 am
Wow looks like your time paid off because those are great looking pies! Happy New Year:-)
January 1st, 2011 at 8:34 am
I have the same troubles with pie crust! Your final product looks lovely and delicious!!!
January 1st, 2011 at 9:27 am
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!
January 1st, 2011 at 1:35 pm
Yes Annie you’re right the butter is cut into chunks. I am making it my mission in 2011 to perfect pastry.
January 2nd, 2011 at 7:18 am
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
January 2nd, 2011 at 8:52 am
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
January 2nd, 2011 at 10:51 am
I love apple pie! Yours looks so yummy!
January 2nd, 2011 at 12:48 pm
first of all….you are an amazing photographer!! Second, this recipe is awesome and third, Congrats to you on being in Foodbuzz Top 9!!
January 2nd, 2011 at 2:52 pm
[...] 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 [...]
January 2nd, 2011 at 3:45 pm
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!
January 3rd, 2011 at 10:24 am
Wow that is a heck of a long baking adventure.
The result is beautiful though.
January 3rd, 2011 at 12:34 pm
buh-YOO-tee-full Grace – stunning!!! your site just gets better and better! Cheers to 2011!
January 3rd, 2011 at 12:34 pm
I know right, way too long. Definitely have to work on figuring out pastry and real soon.
January 3rd, 2011 at 1:08 pm
Thank you Debra!! All the best to you too!
January 4th, 2011 at 3:04 pm
I think the struggles were well worth it – your pie is beautiful!
January 5th, 2011 at 4:42 pm
My hungry boys couldn’t wait 12 hours though. Wishing you a happy and fruitful new year.
January 5th, 2011 at 8:25 pm
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
January 7th, 2011 at 8:13 am
[...] 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). [...]
January 7th, 2011 at 8:20 am
Ryan hopefully you won’t struggle with pastry as I do. Wishing you and your family a wonderful New Year too!!
January 7th, 2011 at 8:28 am
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!
January 7th, 2011 at 12:38 pm
Beautiful photos! Your apple pies look splendid! Happy New Year!
January 7th, 2011 at 2:03 pm
Catherine you have just made me one happy girl, thank you! Happy New Year to you too.
January 9th, 2011 at 7:43 pm
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!
January 10th, 2011 at 12:20 pm
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!
January 14th, 2011 at 11:27 am
[...] 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 [...]
January 13th, 2012 at 4:48 pm
[...] 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 [...]
March 30th, 2012 at 7:17 am
[...] 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. [...]