Apple Clafoutis

A favorite fall dessert is apple clafoutis. Found oh, so many years ago in the pages of the original Victoria magazine, it always finds its way on our fall menus. What I like best about it, is that it doesn't have the cinnamon and nutmeg and clove flavorings that are so prevalent in apple desserts. That, I think, is what made it a favorite of ours.
It's origin is actually in France and with cherries rather than apples. I've made it both with apples and with pears but alas, never with cherries!
I've used the Victoria recipe "forever" but this time, I took Ina Garten's pear clafoutis and substituted apples (and Calvados). The addition of the liqueur puts it over the top!

Apple Clafoutis

(Adapted from Pear Clafoutis from Barefoot in Paris)

1 T. butter (at room temp)

1/3 cup plus 1 T. sugar

3 extra large eggs at room temperature

6 T. flour

1 1/2 c. heavy cream

2 t. vanilla

1 t. grated orange zest

1/4 t. kosher salt

2 T. Calvados

2 to 3 firm but ripe Granny Smith apples

Powdered sugar

Preheat the oven to 375.

Butter a pie pan and sprinkle the bottom and sides with 1 T. granulated sugar

Beat the eggs and the 1/3 cup of sugar in the bowl of an electric mixer fitted with the paddle

attachment on medium high speed until light and fluffy, about 3 minutes. On low speed, ix in the flour, cream, vanilla, orange zest, salt and Calvados. Set aside 10 minutes.

Meanwhile, peel, quarter, core and slice the apples. Arrange the slices in a pattern in the baking dish. Pour the batter over the apples and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with powdered sugar.