Bouchon Apple Butter
This apple butter contains nothing more than slow-roasted apples and a splash of cider. André Baranowski

To make his apple pie, Scott Wheatfill, the pastry chef at Las Vegas' Bouchon restaurant, uses a pure apple butter made with only the fruit and a splash of cider. Slow-roasting the apples concentrates their sweetness and cooks off excess moisture, creating a sauce that is thick enough to stick to a spoon when it's held upside down.

Yield: makes about 3 cups

Time: 3 hours 30 minutes


  • 18 semisweet apples, such as Fuji, peeled, quartered, and seeded
  • 6 tbsp. unsweetened apple cider


  • 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.