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I N G R E D I E N T S

Pie Crust:
1 stick of cold butter, diced (113 g)
1 1/4 cups of flour (185 g)
1 tablespoon of sugar (13 g)
1 pinch of salt
5 tablespoons of iced water (75 g)
1 egg for eggwash

Frangipane :
1/4 cup softened butter (1/2 stick)
1/2 cup almond flour (65 g)
1/4 cup sugar (50 g)
2 tbsp flour (20 g)
1 tsp almond extract
1 egg

Apples:
2 cosmic crisp apples, sliced
1 tbsp butter
Sprinkle of sugar

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D I R E C T I O N S

1. Prep the pie crust first. You can do this the night before baking. In a medium bowl, mix together the flour, sugar, and salt. Using a pastry blender or your hands, cut in cold butter until the chunks resemble the size of almonds. Add in the iced water and use a spoon or your hands to mix until barely combined. Turn out onto your work surface and continue working into a dough. Press into a round disc, place inside a reusable bag, and chill in the fridge for an hour.
2. Mix together frangipane ingredients until smooth. Chill in fridge.
3. Thinly slice two apples.
4. Roll out pie dough into round shape until about 1/8 inch thick.
5. Spread the frangipane in the center of the pie dough, leaving about 1.5 inch of border along the edge.
6. Arrange apples on top and fold in the pie dough edges.
7. Brush pie dough edges with egg wash and pat sliced almonds into the dough (sliced almonds optional). Dot some butter over the apples and sprinkle sugar on the pie dough.
8. Bake at 400°F for 50 mins or until golden.