Norman apple pie

A classic and simple recipe, the Normandy pie recipe has been passed down from generation to generation. This pie is enjoyed as a snack or to end a family meal with a sweet pleasure. Some accompany it with fresh 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 of sugar
• 100g of soft farm butter
• 1 pinch of salt
• 1 pinch of vanilla
• 1 egg (optional)

For the Normandy cream:

• 1 egg
• 1 heaping tablespoon of sugar
• 12 cl of full cream Normandy
• 1 tablespoon of Calvados (optional)
• 1 pinch of vanilla

For the garnish:

• 2 large Jonagold apples
• 20 g of butter
• 1 teaspoon of sugar
• 1 small stopper 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 to obtain a homogeneous paste.

Add egg or 3 tablespoons of water and knead dough into a ball.

Butter a pie pan and roll out the shortcrust pastry to about 3cm thick. Prick the bottom and bake the pie for 10 minutes.

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

Add the cream and Calvados. Set aside

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

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

Place the apples on the cooked pie crust and pour the crème normande.

Bake in the oven for about 20 minutes, the top should be golden and the pastry cooked underneath.

Unmold and sprinkle with powdered sugar before serving.