Normandy Pie
Ingredients
Instructions
For the dough:
- 220g Flour
- 100g Butter
- 100 g caster sugar
- 1 egg
For garnish :
- 1 kg Apples (boskoop or pippin type)
- 1 Lemon
- 10 cl Milk
- 10 cl thick fresh cream
- 15g Butter
- 10 cl Cider
- 2 eggs
- 100g Powdered sugar
- Make the pie dough. In a bowl, mix the melted butter with the sugar until the mixture whitens.
- Add the whole egg and then the sifted flour.
- Gather the dough into a ball and leave to rest for 50 minutes in the fridge.
- Preheat the oven to th. 7 (210°C). Roll out the dough in a buttered pie pan.
- Cover the pie with baking beads and bake for 10 minutes.
- Meanwhile, peel the apples and remove the cores and seeds.
- Cut the apples into quarters and sprinkle them with lemon. Arrange the apples on the bottom of the pie.
- Sprinkle with 40 g of sugar and bake for 15 minutes.
- In a saucepan, combine the milk, cider, cream and bring to a boil.
- In a bowl, whip the 2 whole eggs and the rest of the sugar into an omelette.
- Off the heat, pour the beaten eggs into the hot liquid.
- Remove the pie from the oven, pour the egg mixture over the apples and bake for 25 minutes. Serve warm.
Normandy Pie
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