I’d been craving a sweet apple-something for about three weeks, yet forgetting to purchase apples any time I went to the grocery store in that time. Inspired by my mister’s purchase of salted caramel ice cream and further inspired by having made a big batch of pastry that needed to be used up, I finally put apples on my list with dreams of a traditional apple pie à la mode fluttering through my wee noggin.
Then the mister ate the remainder of the ice cream before I got to baking my sweet, apple-y concoction.
Yes, I could go out and buy more ice cream, but the reality is that we don’t really have the space for it in our tiny freezer and I really didn’t feel like interacting with people. Misanthropy begets creativity.
Then I remembered tarte Bourdaloue with its creamy almond custard filling – a perfect stand-in for ice cream to sate my craving.
I mean, you can totally still have it with ice cream. You do you.
I plan to have it with a wee tipple of rum.
This recipe makes 1 eight inch pie or about six servings. Eight if you really have to share.
What you need:
- Lard or shortening for pie plate greasing
- 1/3 batch of Megan’s pastry
- 2 tbsp butter
- 1 tbsp brown sugar
- 3/4 cup whole roasted almonds
- 2/3 cup salted butter
- 2/3 cup brown sugar
- 2 eggs
- 1 tbsp corn starch
- 1 tbsp spiced rum
- 4 baking apples of your choice, peeled and sliced in quarter inch slices
What you do:
- Put your almonds, a pinch of salt and enough cold water to cover in a small sauce pan and bring to a boil. Kill the heat and let these sit in the cooking liquid for a good hour.
- Meanwhile, preheat oven to 425 and grease your pie plate. Roll the pastry out to fit your pan, unfold it into the pie plate, trim excess pastry and fill with pastry weights or beans to keep it from shrinking.
- Blind bake the weighted pastry for 15 minutes until just browning. Remove your pastry from the oven and set aside to cool.
- In a large skillet over medium heat, melt the butter and stir in the tablespoon of brown sugar. Sauté your apple slices in this until lightly browned. Depending on the size of your skillet, you may need to do this in two batch to keep the apples from being overcrowded. They will not properly brown and will lose texture if you do overcrowd. Set the browned apple slices aside to cool.
- Drain the almonds and toss those, the 2/3 cup of butter, the 2/3 cup of brown sugar, the eggs, corn starch and rum into the bowl of your food processor and whizz, scraping down the bowl as necessary, until well-combined and slightly frothy.
- Remove the weights/beans from your pastry and pour in the almond cream mixture. Top with the browned apples and bake at 350 degrees for about 40 minutes, or until the pastry is nicely browned and the filling has set. Remove the pie from the oven and let cool completely before serving.