Bouchon's Pâte Sucrée

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

This butter-rich version of pâte sucrée (sweet pie crust) from pastry chef Scott Wheatfill of Las Vegas' Bouchon Bakery, has a bit of almond flour, lending a nuttiness that complements sweet fruit fillings. Use it to make his holiday appropriate Apple Pie with almond cream and homemade apple butter.