by Culinista Annouchka
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Culinista Annouchka's Notes:
ExpandPie dough, enough for 2 standard pie dishes (homemade with french butter for best results Ask a question about this ingredient
3-4 large Cortland apples, peeled, cored & sliced Ask a question about this ingredient
1/4 cup of brown sugar Ask a question about this ingredient
2 tablespoons maple sugar (or maple syrup) Ask a question about this ingredient
1/2 tablespoon ground cardamom Ask a question about this ingredient
1/2 tablespoon ground almonds Ask a question about this ingredient
1/2 tablespoon ground nutmeg Ask a question about this ingredient
1/2 tablespoon cinnamon Ask a question about this ingredient
1/4 cup Calvados Ask a question about this ingredient
1/4 cup butter, diced in small cubes Ask a question about this ingredient
Preheat the oven at 375F. Butter a pie dish and roll the dough into 2 disks of 1/2 inch thick. Place one of the disks on top of the pie dish
Ask a question about this stepMix together the sugar, maple syrup (or sugar), cardamom, ground almonds, nutmeg, cinnamon. Set aside
Ask a question about this stepMix the apples and the Calvados together
Ask a question about this stepPlace 1/2 the spice mixture as a thin layer on the dough, then place 1/2 the apples. Repeat with the rest of the spice mix and the apples. Cover the apples, dot with the small butter cubes and top with the 2nd pie disk. Seal the pie bottom & top together with a fork and cut a slit on the top layer. Brush the egg wash over the pie (you can also sprinkle with sugar if desired)
Ask a question about this stepPlace in the oven for 35 go 45 minutes, let cool and feast!
Ask a question about this stepI love that this is your father's recipe!!!
Yes I love family recipes!
I love your use of apples and cardamom along with traditional spices! Thanks for sharing your father's recipe - it looks just wonderful.
My dad is very flattered from all the attention!! He says "merci!"
Very Tasty! Thanks for sharing your father's pie; Cortland was a plant breeders result of crossing with the McIntosh, an apple I can easily find around here, I may try with that if Cortland is not available.
Yes I'm sure substituting for another type of apple will not ruin this pie! Happy baking!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Love all the spices and will have to give it a try. Although, I am not a pie maker. Could you explain the term "with french butter"? Thanks for replying and your papa's recipe.