The best delicious Christmas Apple Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Christmas Apple Pie recipe today!
Hello my friends, this Christmas Apple Pie recipe will not disappoint, I promise! Made with simple ingredients, our Christmas Apple Pie is amazingly delicious, and addictive, everyone will be asking for more Christmas Apple Pie.
What Makes This Christmas Apple Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Christmas Apple Pie.
Ready to make this Christmas Apple Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
450 g Sweet pastry
85 g Butter; unsalted
2 tb Calvados
2 tb Double cream
40 g Dried apricots; chopped
1 tb Lemon juice
1 ts Lemon zest
1/2 ts Nutmeg; freshly grated
1 1/2 tb Crystallised sugar
10 lg Granny Smith apples
Sugar
1 tb Brandy
55 g Dried prunes; chopped
25 g Dried figs; chopped
2 ts Ground cinnamon
1 ts Orange zest
1 Egg white
First prepare the pastry. Divide into two parts, one a little larger
than the other. On a lightly floured surface roll the smaller piece
into a round approximately 1/4 inch slices. In a large frying pan
melt the butter and brown until it has a slightly nutty aroma.
Divide the apples in the pan and coat with butter. Sprinkle in the
sugar and over heat saute the apples until lightly caramelised and
tender, turn often so that they cook evenly. Pour in half the
Calvados and brandy and cook until the alcohol burns off.
Pour in the cream and stir thoroughly. Transfer and spread over a
large baking tray to cool. Preheat the oven to 400F.
Warm the remaining Calvados. Combine the chopped prunes, apricots and
figs in a bowl and pour the calvados over, allow to infuse.
In a large bowl combine the cooled apples and fruit mixture. Stir in
the lemon juice, cinnamon, lemon and orange zest and nutmeg. Spoon
the filling into the prepared pie tin, arrange the pastry disc on the
top, brush with egg white and sprinkle with crystallised sugar.
Bake for 30 minutes and then turn the oven down to 300F and bake for a
further 20 minutes. Cook on a wire rack.
Serve with a brandy sauce or cinnamon ice cream.
Yields
8 servings
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