Fun and easy apple calvados galette
Calvados is the basis of the tradition of le trou Normand, or “the Norman hole”. This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite. Calvados can be served as an apéritif, blended in drinks, between meals, as a digestif, or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of aging.
The less-aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut, and chocolate aromas.
Ingredients
- Filling:
- 1 store bought pie dough
- 5 gala or fuji apples unpeeled peeled, cored and thinly sliced
- 1 tablespoon lemon juice
- 1/3 cup calvados is an apple brandy from the Normandy region in France
- 1 tablespoon cornstarch
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground cinnamon
- Glaze:
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the piecrust until it is about 10 inches in diameter (An inch bigger than a 9” baking dish) Transfer the crust to the prepared baking sheet and refrigerate uncovered while you prepare the filling.
- For the filling. Core the apples and cut them into thin slices. In a large bowl toss the apple slices with the lemon juice. Add the calvados, cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
- Arrange the apples as you preferred in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even, remember that is why we call it rustic.
- Bake the pie at 400 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 30 minutes, until the apples are tender and the crust is golden brown. 5 minutes before the end, take the galette out of the oven, brush it with the maple syrup and sprinkle with sugar, and finish cooking in the oven.
- Serve warm with vanilla bean crème fraiche
14 thoughts on “Fun and easy apple calvados galette”
I would have a hard time sharing this one!
Hey Kevin! it is hard to share sometimes but at the end everything is better when shared! ?
I’ve never had calvados before, but it sounds pretty delicious and this galette looks fantastic! I’d say this would be delicious with some ice-cream too 🙂
Hey Dawn! It’s really good… you can use it for cooking and of course have a small glass while cooking. ???
I’ve never had calvados before either, but it sure sounds delicious! I bet it’s amazing in this galette!
Hey Rachelle, thanks for stopping by! have a great weekend!
Oh gosh, I can almost smell the aroma of apple deliciousness right through my computer screen!
Gaila, everytime I visit your site, I always manage to learn something new about a food item I’d never heard of before – today that’s “Calvados” – now I need to look for Apple Brandy – to use as an aperitif as well as in a galette as delicious as this looks! Though I agree with Kevin, I don’t think I could share this one either!
Shashi! thank you, you are a sweetheart, I can assure you, you won’t regret finding that calvados!!????
I could eat galettes every day of my life if my waistline would let me, G! This one looks absolutely delicious! LOVE the apples in here! I’ve never had calvados before, but it sounds like a delicious addition! Cheers!
I’m so happy I stumbled upon your post, Gaila! This is a great recipe to try calvados finally!
Thank you Agness!
Are the apples peeled or unpeeled please. I am confused as to the wording.
Am excited to prepare this. Looks amazing.
You can do as you prefer, here they are unpeeled. Thanks for stopping by Sheila!