Apple pie with Calvados icing

Name: Apple pie with Calvados icing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp some + 100 g cold butter; 7-10 Tbsp some + 200 g flour; 125 g + 50 g sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 75 g Walnut kernels; 750 g sour apples (e.g. Elstar); 2-3 TABLESPOONS Lemon juice; 150 g Whipped cream; 3 TABLESPOONS Calvados (alternatively apple juice); 2 TABLESPOONS Breadcrumbs; 75 g Apple or quince jelly

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp some + 100 g cold butter
7-10 Tbsp some + 200 g flour
125 g + 50 g sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
75 g Walnut kernels
750 g sour apples (e.g. Elstar)
2-3 TABLESPOONS Lemon juice
150 g Whipped cream
3 TABLESPOONS Calvados (alternatively apple juice)
2 TABLESPOONS Breadcrumbs
75 g Apple or quince jelly

Directions

1
Grease a tart mould with a 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. Knead first with the dough hooks of the mixer, then with your hands briefly to a smooth short pastry.
2
Shape into a flat ball and roll out round (approx. 30 cm Ø) on some flour. Line the tart mould with the dough. Press the base and the rim, prick the base more often with a fork. Chill for about 30 minutes.
3
For the filling, roughly chop the walnuts. Peel, quarter and core apples. Cut into slices and mix with lemon juice and nuts. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
4
For the icing, mix cream, 4 eggs, 50 g sugar and Calvados. Sprinkle the dough base with breadcrumbs. Spread the apple-nut mixture on top. Pour the icing over it. Bake in a hot oven on the lowest shelf for about 50 minutes.
5
Warm the jelly. Remove the cake from the oven and place it on a cake rack. Spread the jelly on apple slices and let them cool down. Carefully lift out of the tin. Delicious with a ball of vanilla ice cream.