Apple Pie a la Normande

With this recipe combines the best of two worlds: The buttery, sandy dough of the Dutch ‘appeltaart’ with the filling of a pie from Normandy. So, no cinnamon this time, but you do get the long lingering scent and taste of Calvados (‘apple brandy’). And the baking of apples in sugar and butter is no punishment for sure!

This is how you make the apple pie
Peel and core the apples and cut them into thick slices. Bake the apple slices in butter and sugar until softer but still firm enough so they can ‘stand up’ as you build the pie. Drain the apples and keep the juices because you are going to need them later! Mix self raising flour, soft sugar, butter in cubes and add a bit of lemon zest. Rub with fingertips until you have a mixture resembling bread crumbs. Add the egg yolk and kneed everything into a supple dough. You cab let it rest for 15-30 minutes in the fridge if necessary. Preheat the oven at 180 degrees C. Line a buttered baking dish (20-22 cm) with the dough. Be creative and arrange the apple slices in a nice pattern. A little bit of extra work, but worth it, because it looks impressive. Bake the pie for 30 minutes. When light golden brown get it out of the oven, but keep the fires burning! Now warm up the butter-sugar-apple juices you kept behind and add a generous gulp of the Calvados. Oh, what a wonderful smell, I love it! Pour this mixture over the pie and put it back in the oven for another 10 minutes. Serve warm!