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Crust: in a food processor with
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a steel blade put flour, butter, sugar, vanilla and salt and process until mixture is crumbly.
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Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
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Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
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Wrap in plastic wrap and refrigerate for about an hour.
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Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
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Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
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Bake for about 12-14 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 5-7 minutes or until it is lightly golden.
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Cool completely at room temperature.
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Apples: in a large skillet cook sugar into caramel over high heat. When caramel is amber in color, add apples, butter, lemon zest and juice and vanilla.
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Reduce heat to medium-low and cook until apples start to soften. Stir occasionally with a wooden spoon.
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Towards the end add the calvados, cook for another minute and remove from heat.
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Strain the apples and cool completely at room temperature.
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Hazelnut streusel: in a food processor with a steel blade put hazelnuts and flour and blend until nuts are broken.
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Add the butter and the sugar and continue to blend until the mixture is crumbly.
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Keep the refrigerator until use.
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Assemble the pie: place the apples on half-baked crust (without fluids). Sprinkle over the streusel for complete coverage.
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Bake the pie at 170c degrees for 25-40 minutes or until the dough is golden brown.
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Cool at room temperature, sprinkle with powdered sugar and serve.