Calvados Apple Pie with Warm Vanilla Sauce

Rating: 2.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Vanilla sauce:

Calvados apple cakes:


Vanilla sauce Stir milk, scraped out cornflour, vanilla pulp, sugar and egg well and bring to the boil over medium heat, stirring continuously, about 30 seconds more until the sauce becomes creamy. Pour through a sieve, keep warm.

Calvados apple cakes

Squeeze the juice of the lemon. Mix flour, a little bit of salt, half a tablespoon of apple juice, sugar, vanilla sugar, one egg yolk and oil, rest for 20 seconds. Beat one egg white until stiff with a pinch of salt and fold into the dough. Mix the juice of one lemon, two tablespoons of sugar and calvados. Remove peel from apples, cut out core and cut into one centimeter thick rings, on the spot in the marinade form and pull ten min. Heat deep fryer to 175 °C, drain apple rings well, pull through batter and fry in deep fat for two minutes on each side until golden brown. Drain on kitchen roll, keep warm in the stove.

(Door slightly open with a ladle). Mix the remaining sugar and cinnamon, turn the cakes to the other side and serve with the sauce.

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