For everyone who have had the chance to pass through Normandy for a vacation or a weekend will surely have had the chance to taste a gorgeous apple pie. Every house, village and town have his own take on this version gastronomical delight, and for good reason. Normandy’s climate makes it the ideal region to grow, apples, pears, plums, cherries and all sorts of berries. With such an abundance of fresh fruit year-round, everyone has a chance to show off their French culinary talents.
The Seine Valley
Here in the Seine Valley, the fruit orchards stretch out for kilometres as it hugs the white chalky cliffs and meanders of the River Seine. Probably the best times of year is in Spring, when the whole region is in blossom, and il fall, when it’s time to hand pick these fruits.
A wonderful way to discover it is by taking the Fruit Route – ideally by bike, from Duclair to Jumièges, Notre-Dame-de-Bliquetuit to La Mailleraye-sur-Seine, picturesque and peaceful, a sure way to get back to nature and recharge your batteries. You are also bound to meet the farmers working on their orchards, who are always eager to have a chat, or to give their advice on how to growing the best fruit. Some of these farmers sell their apples freshly plucked directly to you and others allow you to go and pick it yourself and then sells it to you for a cheap price per kilo.
So many products and produce in Normandy are made from Apples; like cider, Calvados – apple brandy, apple sugar and not to mention the use of this fruit in many a dish for breakfast, lunch and dinner. So, let’s look at a sure winner of one of these dishes.
A sure hit with your family and friends will be this 100% Norman apple pie recipe below. Always have at hand this easy recipe to make a snack or a successful dessert. It can be enjoyed hot or cold and with or without freshly whipped cream.
Preparation: 25 minutes – Cooking: 25 minutes
Ingredients for 4 people:
1 roll of ready-to-use puff pastry, flour
500 g of apples
100 g of powdered sugar
50 g of ground almonds
100 g of liquid cream
1/2 liqueur glass of calvados
some flaked almonds.
Preheat the oven to 220 ° C.
Butter your baking tray well and lightly sprinkle with flower
Spread the dough out over its surface and then prick the dough with a fork
Peel the apples and remove the core, cut them into fairly thick slices
Arrange them on top of the dough, overlapping them slightly
Beat the eggs in a bowl. Add the sugar, then the powdered almonds, the crème fraîche and the Calvados.
Pour the mixture over the apples
Sprinkle with slivered almonds
Bake for 25 minutes and serve