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Calvados-Apple Custard Pie

Source of Recipe


From "Pie" by Ken Haedrich



List of Ingredients



• 2 Tbsp unsalted butter
  
• 3 large apples, peeled, cored and thickly sliced (about 1/3-inch thick)
  
• 2 Tbsp plus 1/2 cup sugar (divided)
  
• 1/4 cup plus 2 Tbsp Calvados apple brandy (divided)
  
• 1-1/4 cups whipping cream
  
• 3 large eggs
  
• 1/2 tsp vanilla extract
  
• Big pinch of salt
  
• 1 single-crust pie shell, partially baked
  






Instructions



1. Preheat oven to 400° F.
   
   
2. Melt butter in large, preferably non-stick, non-reactive skillet. Stir in apples and cook over medium-high heat, stirring often, 2 minutes. Stir in 2 tablespoons sugar and cook 1 minute. Add 1/4 cup Calvados and continue to cook, stirring, until liquid boils off, 1 to 2 minutes. Remove from heat and scrape apples onto large plate to cool.
   
   
3. Meanwhile, heat whipping cream and remaining 1/2 cup sugar in small saucepan over medium heat, stirring, until fairly warm, 2 to 3 minutes. Remove from heat. Beat eggs until frothy in medium-size bowl. Stir in about 1/2 cup warm cream. Gradually stir in remaining cream along with vanilla, salt and remaining 2 tablespoons Calvados.
   
   
4. Turn cooled apples into cooled pie shell. Ladle custard over apples. After first couple of ladlefuls, move apples around slightly to make sure custard is flowing underneath them. Ladle in remaining custard, taking care not to overfill pie shell.
   
   
5. Place pie on center rack of oven and bake 25 minutes. Rotate pie 180 degrees, so that the part that faced the back of the oven now faces forward. Continue to bake until custard is set in center, 20 to 25 minutes. Transfer pie to wire rack and let cool. Serve barely warm or at room temperature, or cover loosely with aluminum foil, refrigerate, and serve cold.
   
   Makes 8 to 10 servings.