Normandy Pie

1 Start with the dough. In a bowl, beat the egg with a fork. Add salt and sugar. Mix with a wooden spatula until it becomes frothy. Add the flour all at once and mix it together roughly with a spatula. Crumble the dough between your fingers until you get sand. Add the butter in small pieces and knead it. The dough should no longer stick to the hands (otherwise add a little flour).
2 Spread it out on the floured work surface then place it in your tin pie pan, previously buttered and floured. Forget the baking paper which distorts the dough during cooking! If the dough tears, don’t panic: reconstitute it with your hands directly in the mold. We will not see anything once cooked. If it’s hot, set aside in the refrigerator while you wait.
3 Preheat your oven to 220 ° C. Peel and seed the apples. Cut them into strips. No need to pre-cook the apples: place them directly on the dough, overlapping them slightly. Book.
4 In a bowl, beat the eggs. Add the sugar, then the almond powder, the cream and the calvados. Pour the mixture over the apples. Sprinkle with slivered almonds.
5 Bake in a hot oven for 25 minutes. Unmold and leave to cool on a pan.
To finish
Eat lukewarm or cold, possibly flambéed with calvados.