Ingredients for 6:

– 7 to 8 Elstar from Les Calades

– 1 Puff pastry

– 20gr Organic butter

– 3 Tablespoons of caster sugar

– 2 tablespoons of flour

-Cooking time: 30 min

-Preparation time: 30 min

– Preheat the oven at 190° (Th7)

– Butter generously the bottom and the sides of the baking tray then sprinkle the sugar.

– Spread the puff pastry and jab it with a fork in order to stop the pastry rising during the cooking time.

– Scatter flour on the pastry to absorb the juice excess during the cooking time.

– Peel the Elstar from Les Calades, remove the cores and then cut them in thin slices.

– Arrange the slices on the pastry, overlapping them.

– Heat the butter to melt it and slather the apples with it.

– Sprinkle some extra sugar at the top of your pie before putting it in the oven.

– Keep an eye on the pie in order to get a gold colour on top of the pie.

-Let it cool down before savouring it!

Laurence sometimes puts apricot jam on the pastry below the apples, to maximise the Calades Elstar apples taste.

And to enjoy this even more, try a drink of the bivarietal apple juice from Les Calades.

Ingredients for 6:

– 6 Grey Canada apples from Les Calades (or Chantecler)

– 220gr caster sugar

– 60gr soft organic butter

– 1L apricot juice or sweet cider

-Cooking Time: 40 min

-Preparation Time: 15 min

– Take the butter out of the fridge 20min before using it.

– Preheat the oven at 180°C (Th.6). Rinse the apples, then remove the cores but do not peel them.

– Slather the baking tray with butter and set the apples inside.

– Put a knob of butter inside each apple, and then add the sugar. Finally pour the apricot juice/cider in the apple.

– Pour the juice / cider left on the bottom of the dish, and spread sugar on the apples

– Put in the oven for 40 min watering it with the cooking juice from time to time.

– Eat the apples cold or warm after cooking.

A glass of our apple juice from Les Calades with this recipe will make it a delicious dessert, and why not add some vanilla ice cream…

Ingredients for 6:

– 6 Granny Smith apples from Les Calades (or Elstar)

– 100gr soft organic butter

– 220gr flour

– 200gr caster sugar

-Cooking Time: 50 min

-Preparation Time: 30 min

– Preheat the oven at 180°C (Th.6)

– Peel the apples and cut them in pieces as big as a thimble.

– Prepare the pastry mixing with your hands the sugar, the butter and the flour, until it becomes homogeneous.

– Spread a little bit of pastry on the bottom of the dish, and then fill it with the apples slices. Cover the apples with the leftover pastry.

– Let it cook till the top has become gold.

– Eat it warm or cold, with some custard or vanilla ice cream.

You can also flavour the pastry with some cinnamon, this spice is apple friendly!

Our “Cerise et Potiron” apple juice will match this recipe very well.

Ingredients for 6:

– 80gr soft organic butter

– 260gr of caster sugar

– 8 Pippin Queen from Les Calades

– 200gr of puff pastry

– 30gr of caster sugar

-Cooking Time: 40 min

-Preparation Time: 30 min

– Preheat the oven at 180°C (Th.6)

– In your pie tray, put 50gr of sugar and 4 tablespoons of water

– Melt it on low heat till you get a gold caramel then add the butter.

– Cover the caramel with the sliced apples, the slices must be put very close to each other.

– Put it in the oven and cook for 20 min.

– Take it out and spread 30gr of sugar on it. Let it cool down.

– Cover the apples with the pastry. Jab it with a fork, and put the edges inside.

– Heat in the oven for 20 min.

– Let it cool down for 1h, and turn it upside down on a dessert dish. You can eat it warm or cold with custard or vanilla ice cream.

You can flavour it with some extra vanilla beans on the bottom of the dish, or spread some cinnamon on the apples.

The bivarietal apple juice is excellent with this popular French dessert.