INGREDIENTS

INSTRUCTIONS

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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”