Apple Pie With Calvados Food

APPLE PIE WITH CALVADOS

Steps:

• Sift and combine the flour and salt. Mix in 5/6 cup of butter gradually with a dough wisk (leave 1 tbsp for step 5). Mix in just enough ice water until the dough just starts to hold together. Transfer to a work surface, divide in half, and flatten to form two disks that are about 3/4" thick. Wrap in plastic and refrigerate for 30 minutes. (You can do this ahead of time and refrigerate for longer. It's okay but will take longer to warm up and roll out in next step.).
• Preheat oven to 425 degrees F. On a lightly floured work surface, roll out 1 piece of dough to fit a 9-inch pie plate. Fit the dough into the pie plate, and trim and flute the edges. Refrigerate the pie plate. Roll out the remaining dough for the top crust, and refrigerate.
• Peel, core, and slice the apples, and place in a large bowl. Pour the lemon juice over the apples and stir so that all pieces are covered. Add the brown sugar and stir again.
• Mix together the spices, starch, and calvados. Add a little of water if needed to mix evenly. Pour the mixture over the apples and stir.
• Spoon the apple mixture into the bottom crust in the pie plate. Dot with the 1 tbsp of butter. Place the top crust on the fruit, seal with the bottom crust, and flute the edges. Use a knife or awl to create several steam holes in the top crust. Bake for 10 minutes, then reduce the oven temperature to 375 degrees F and bake until golden brown, 40 to 45 minutes more. Let cool to room temperature before serving.

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)

Steps:

• Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
• Preheat oven to 425°F.
• While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
• Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
• While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
• Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
• Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.