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Author Notes: This is my father's best and favorite fall pie. When he first made it for me, it was devoured in minutes. It's his pie, his recipe, he gets full marks for it... I'm just glad he showed me how to make it and I can now share it! —Culinista Annouchka
Serves 1 pie
- Pie dough, enough for 2 standard pie dishes (homemade with french butter for best results
- 3-4 large Cortland apples, peeled, cored & sliced
- 1/4 cup of brown sugar
- 2 tablespoons maple sugar (or maple syrup)
- 1/2 tablespoon ground cardamom
- 1/2 tablespoon ground almonds
- 1/2 tablespoon ground nutmeg
- 1/2 tablespoon cinnamon
- 1/4 cup Calvados
- 1/4 cup butter, diced in small cubes
- 1 egg, lightly beaten
- 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
- Mix together the sugar, maple syrup (or sugar), cardamom, ground almonds, nutmeg, cinnamon. Set aside
- Mix the apples and the Calvados together
- Place 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)
- Place in the oven for 35 go 45 minutes, let cool and feast!
- This recipe was entered in the contest for Your Best Autumn Pie