Normandy Apple Pie

My version of Normandy Apple Pie, with calvados and sour cream, of course.

Check out my other recipes with puff pastry.

Normandy Apple Pie

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings


  • 1 sheet all butter puff pastry
  • 4-5 apples Granny Smith
  • 2 Tbsp lemon juice
  • 2 eggs
  • 4 Tbsp granulated sugar
  • 3 Tbsp Calvados
  • 4 Tbsp sour cream
  • 1/4 cup almond powder
  • 1 Tbsp sliced almonds
  • 1 tsp sugar powdered


  • Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.
  • Bake for 12-15 minutes.
  • Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.
  • Arrange the apples slices in an overlapping spiral pattern.
  • In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.
  • Pour the mixture over the apples.
  • Bake for another 15 minutes.
  • Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.
  • Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.
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