Normande Apple Pie

Apple season is in full swing in Quebec and the apples are tart this time of the year. Just the way I like them for an apple pie! I was at Jean Talon market (the largest farmer market in the Montreal region) this weekend and I bought new harvest Quebec apples. This is definitely one of my favorite apple pie recipes. The house just smells divine while this apple pie is baking in the oven. The aromas of apples, cinnamon and vanilla fill the house.

Pâte Sucrée (Sweet Crust):

Ingredients:
112 grams unsalted butter
100 grams icing sugar
25 grams glucose
40 grams egg
250 grams pastry flour
1 teaspoon vanilla extract

Method:
1. Soften the butter.
2. Cream the butter with the icing sugar and the glucose.
3. Beat the egg and add progressively to the mixture.
4. Sift the pastry flour and add to the mixture.
5. Knead the mixture only until the mixture is homogenous. Do not overwork the mixture.

APPLES:
1 1/2 pounds tart apples, peeled and cored
1/3 cup sugar (I used 1/4 cups sugar)
1/2 teaspoon ground cinnamon

CUSTARD:
1 egg
1/3 cup granulated sugar (I used 1/4 cups sugar)
1/4 cup flour
3/4 cup heavy cream
4 Tablespoons Calvados or Cognac
Confectioners' sugar

Preheat the oven to 375°F. Prepare the pastry and line the tart pan according to the recipe, baking it for only 12 minutes (or until lightly golden).

Slice the apples into 1/8-inch lengthwise slices. Mix with the sugar and cinnamon and arrange in concentric circles in the tart crust. Bake for 20 minutes, or until apples begin to color. Cool while preparing the custard.

TO MAKE THE CUSTARD, beat the egg and sugar until thick and pale yellow. Add the flour and beat until smooth. Add the cream and the Calvados and beat until smooth.

Pour the mixture over the apples and return tart to the oven. After 10 minutes, sprinkle the top with confectioners' sugar. Continue to bake for 15 to 20 minutes, until the custard is set and the top is browned. Serve this tart warm.

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