While this may look like your typical apple pie, it is far from it. Instead of a crust there is a delightful batter that is baked to fluffy perfection. Being similar to a souffle, when you pull it out of the oven it will puffed golden. Once it cools a bit, your left with a sweet, dense, and completely rich apple delight.
For the batter:
- 3 eggs
- 1 cup heavy cream
- 8 oz unsalted, melted (I used Kerrygold)
- 2/3 cup flour
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 tsp salt
For the apples:
- 4 tbsp unsalted butter
- 4 apples, peeled, cored, and sliced
- 1/2 cup sugar
- 3 tbsp whiskey
- ground cinnamon
1. Preheat the oven to 400 degrees. In a blender, combine the eggs, heavy cream, melted butter, flour, 2/3 cup sugar, vanilla extract, and salt and blitz it until smooth. The result will be a rich creamy batter.
2. In a medium saucepan, combine the apples, 4 tbsp of butter, sugar, whiskey and cinnamon and cook over medium heat for about 7 minutes.
3. Using a couple tablespoons of butter, grease one pie plate and place it in the hot oven for 5 minutes. Pull the hot dish out of the oven and pour the batter into it. With a slotted spoon, arrange the apples on top of the custard. Reserve the cooking liquid for drizzling over slices of clafoutis.
Serve with the reserved liquid from the apples and a dollop of homemade whipped cream.
Recipe by: Megan Forbes
Photos by: Christina Hussey