Norman Apple Pie

Classic and simple recipe, the Normandy pie recipe is passed on from generation to generation. This pie can be enjoyed as an afternoon snack or to end a family meal with sweet sweet pleasure. Some accompany it with Norman cream, others prefer it plain, with a coffee or a glass of cider.


For 6 people :

For the dough :

  • 200g of wheat flour
  • 100g sugar
  • 100g soft farm butter
  • 1 pinch of salt
  • 1 pinch of vanilla
  • 1 egg (optional)

For the Norman cream :

  • 1 egg
  • 1 heaped tablespoon of sugar
  • 12 cl of whole Norman liquid cream
  • 1 tablespoon Calvados (optional)
  • 1 hint of vanilla

For garnish :

  • 2 large Jonagold type apples
  • 20 g butter
  • 1 teaspoon of sugar
  • 1 small cap of Calvados


Preheat oven to 180 ° C

Prepare the dough by mixing the softened butter with the sugar, salt and vanilla until the sugar is incorporated.

Gradually add the flour so as to obtain a homogeneous dough.

Stir in the egg or 3 tablespoons of water and knead the dough to obtain a ball.

Butter a pie dish and roll out the shortcrust pastry to around 3cm thick. Prick the bottom and cook the white pie for 10 min.

Prepare the cream by breaking the egg and whisking it with the sugar and vanilla.

Add the cream and then the Calvados. Reserve

Wash the apples and peel them, then cut them into small cubes.

Melt the butter in a pan and add the apples. Brown them and add the sugar until they caramelize. Deglaze with Calvados and cook for a few minutes.

Place the apples on the baked tart shell and pour the Normandy cream.

Bake for about 20 minutes of cooking, the top should be golden and the dough cooked below.

Unmold and sprinkle with icing sugar before serving.


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