Bouchon's Apple Pie

So decadent for an apple pie!

This is definitely a holiday pie, but if you are planning it for

Thanksgiving prepare everything ahead.  It does take some time to get

it all together.

This pie is well worth the effort, you will feel like you have been  transported

to a European bakery.

As Always,

ENJOY!

Ingredients- Pate Sucree

8 tbsp. unsalted butter, cubed and chilled

3 ¹⁄₂ tbsp. confectioners' sugar

1 egg, beaten, 1½ tbsp. measured out for use

¹⁄₄ tsp. vanilla extract

1 cup all-purpose flour, plus more for dusting

¹⁄₄ cup almond flour

Instructions

Cream butter and sugar in a stand mixer fitted with a paddle attachment until fluffy, 1–2 minutes. Add 1½ tbsp. egg and the vanilla; mix until combined. With the motor running, slowly add flours; mix until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill at least 1 hour and up to 3 days.

For the Filling

5 tbsp. confectioners' sugar

5 tbsp. unsalted butter

¹⁄₂ tsp. vanilla extract

¹⁄₄ tsp. almond extract

¹⁄₄ tsp. dark rum

1 egg

5 tbsp. almond flour

2 tbsp. all-purpose flour

1 ³⁄₄ cups granulated sugar

¹⁄₂ cup unsweetened apple cider

3 tbsp. unsalted butter

4 large semisweet apples, such as Fuji, cored, and cut into 8 wedges each

For the Topping and Baking

¹⁄₃ cup all-purpose flour

¹⁄₃ cup almond flour

5 tbsp. granulated sugar

4 tbsp. unsalted butter, cubed and chilled

¹⁄₂ tsp. kosher salt

Bouchon's Pâte Sucrée

¹⁄₂ cup Bouchon's Apple Butter, or substitute store-bought

Confectioners' sugar and ground cinnamon, for dusting

Instructions

Make the almond cream: Using the stand mixer with a clean bowl and paddle, cream confectioners' sugar and 2 tbsp. butter until fluffy, 1–2 minutes. Add extracts, rum, and egg; mix until combined. With the motor running, slowly add flours until cream is smooth. Cover bowl with plastic wrap; chill until ready to use.

Make the caramelized apples: Heat granulated sugar in a 12" nonstick skillet over medium-high; cook, without stirring, until sugar is melted and light amber in color, 8–10 minutes. Carefully stir in cider and ½ cup water (mixture will bubble up); pour caramel into a bowl and set aside. Wipe skillet clean and melt 3 tbsp. butter over high heat. Cook apples until golden, 8–10 minutes. Add reserved caramel; cook until apples are just softened, 10–12 minutes. Let apples cool, then drain; discard caramel.

Make the topping: Pulse flours, sugar, butter, and salt in a food processor until mixture resembles fine sand; set aside.

Assemble and bake the pie: Heat oven to 325°. On a lightly floured surface, roll Bouchon's Pâte Sucrée into a 15" circle, about ⅙" thick. Fit into a 9" tart pan with a removable bottom; trim edges. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, 25–30 minutes. Remove paper and weights and let cool.

Spread reserved almond cream over dough; arrange caramelized apples over top. Spoon Bouchon's Apple Butter over apples. Sprinkle the reserved topping over entire surface of pie; bake until topping is golden, about 45 minutes. Let pie cool completely. Dust with confectioners' sugar and cinnamon before serving.

Ingredients- Apple Butter

18 semisweet apples, such as Fuji, peeled, quartered, and seeded

6 tbsp. unsweetened apple cider

Instructions

Heat oven to 375°. Spread apples in a single layer on greased baking sheets; bake, stirring and rotating baking sheets occasionally, until apples are dark and caramelized, about 3 hours. Let apples cool slightly, then transfer to a blender. Add apple cider, and purée, scraping down sides as needed, until mixture is completely smooth. Store in an airtight container in the refrigerator up to 1 month.

Recipe Courtesy of: Saveur November 2014