Apple pie

1 kg sour apples (e.g. Braeburn)

150 g pecan nuts

3 tbsp sugar

4 tbsp Calvados

1 tsp cornflour

1 knife tip of ground cinnamon

¼ tsp vanilla seeds

50 g butter

Butter for greasing

2 rolled-out rounds of puff pastry

Peel and core the apples, then cut into about 1 cm cubes.

Coarsely chop the pecan nuts and then toast in a frying pan over a medium heat. Add the apple, sprinkle over the sugar and mix together. Continue to toast until the sugar caramelizes.

Combine the Calvados and cornflour and add to the other ingredients in the pan. Reduce to a syrupy liquid, stirring from time to time. Allow to cool.

Grease the baking tray with butter and line with the pastry. Prick the pastry base with a fork.

Spread the filling out over the pastry base. Place the second round of pastry loosely on top. Pinch the edges together and trim away any excess pastry. Prick the pastry lid with a fork.

Bake the apple pie on a wire shelf in the middle shelf position at 200 °C for 40 minutes using the professional baking classical mode.

Leave to cool down on a wire rack before serving.

Professional baking classical 200 °C for 40 Mins