Open apple pie

Sift flour and baking powder on a work area, make a hole in the middle and break the eggs in the hole. Combine the eggs with little flour to a thick mush.

Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough in foil and let rest 30 minutes in the fridge.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Take 1/3 part of the dough and make a roll. Cover with the rest of the dough the bottom of the greased springform pan. Use the roll to make an edge.

Divide the almonds over the bottom .

Peel and half the apples, remove cores and make cuts in the convex sides on regular distance. Place the apples in the pan with the convex side up . Bake the pie 30-40 minutes.

Warm, short before the end of the baking, the marmalade so it gets liquid and add the calvados. Brush the mixture over the hot applepie .