Bouchon's Apple Pie

Bouchon's Apple Pie

Bouchon's Apple Pie
Classic apple pie gets an upgrade at Las Vegas' Bouchon Bakery, where pastry chef Scott Wheatfill tops a flaky sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spicy flavor. Get the recipe for Bouchon's Apple Pie »Eilon Paz

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. This article first appeared in our November 2014 issue with the story Holiday for the Heroes.

Bouchon's Apple Pie
Apple pie gets an upgrade with housemade apple butter and almond cream. This delicate, refined has a creamy interior and concentrated spice flavor.
Yield: serves 8-10

For the Filling

  • 5 tbsp. confectioners' sugar
  • 5 tbsp. unsalted butter
  • 12 tsp. vanilla extract
  • 14 tsp. almond extract
  • 14 tsp. dark rum
  • 1 egg
  • 5 tbsp. almond flour
  • 2 tbsp. all-purpose flour
  • 1 34 cups granulated sugar
  • 12 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

  • 13 cup all-purpose flour
  • 13 cup almond flour
  • 5 tbsp. granulated sugar
  • 4 tbsp. unsalted butter, cubed and chilled
  • 12 tsp. kosher salt
  • Bouchon's Pâte Sucrée
  • 12 cup Bouchon's Apple Butter, or substitute store-bought
  • Confectioners' sugar and ground cinnamon, for dusting

Instructions

  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.
  2. 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.
  3. Make the topping: Pulse flours, sugar, butter, and salt in a food processor until mixture resembles fine sand; set aside.
  4. 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.
  5. 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.