Bouchon Apple Pie/Tart & Pate Sucree & Apple Butter

By stancec44

Classic apple pie gets an upgrade at Las Vegas' Bouchon Bakery, where pastry chef Scott Wheatfill tops a sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spice flavor.

Ingredients

• Apple Butter:
• 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 (instructions below)
• 8 tbsp. unsalted butter, cubed and chilled
• 3 1⁄2 tbsp. confectioners' sugar
• 1 egg, beaten, 1 1/2 tbsp. measured out for use
• 1 ⁄4 tsp. vanilla extract
• 1 cup all-purpose flour, plus more for dusting
• 1 ⁄4 cup almond flour
• 1 ⁄2 cup Bouchon's Apple Butter, or substitute store-bought (Instructions below)
• 18 semisweet apples, such as Fuji, peeled, quartered, and seeded
• 6 tbsp. unsweetened apple cider
• Confectioners' sugar and ground cinnamon, for dusting

Details

Servings 10
Adapted from saveur.com

Preparation

Step 1

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.

Bouchon Pate Sucree
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.

Bouchon Apple Butter:
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.