4 Golden delicious apples;
-peeled, halved, and
3 tb Lemon juice
5 tb Calvados; (apple brandy)
2 tb Caster sugar
150 ml Double cream; (1/4 pint)
FOR THE ALMOND PASTRY
225 g Flour; (8oz)
1 pn Salt
75 g Ground almonds; (3oz)
75 g Caster sugar; (3oz)
2 Egg yolks
175 g Unsalted butter; softened
130 ml Whipping cream; (4 1/2fl oz)
Preheat the oven to 180C/350F/gas mark 4.
Place the apple havles in a shallow oven-proof dish, and sprinkle with
lemon juice to stop them going brown. Pour 3 tbsp of the Calvados
over the top, cover with foil and bake for 15-20 minutes until soft
but still firm. Leave to cool.
To make the pastry, sift the flour and salt on to a work surface.
Sprinkle with ground almonds and make a well in the centre. Gradually
incorporate the sugar and egg yolks, then the butter. Knead lightly,
wrap and chill in the fridge for 30 minutes.
Roll out half the pastry and line a 23cm (9 inch) flan tin. Arrange
the drained apples (save the liquid) in the tin. Roll out the
remaining pastry, cut a 5cm (2 inch) circle from the middle and cover
the apples. Brush with water and sprinkle with sugar.
Bake at 200C/400F/gas mark 6 for 25-30 minutes or until the pastry
is pale gold. Whip the cream until thick and beat in the cooking
liquid with the rest of the Calvados. Spoon into the middle of the
pie while hot.