Apple Pie Recipe from Thomas Keller’s Bouchon Bakery

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Thanksgiving Apple Pie from Bouchon Bakery. Photo: Deborah Jones

Thanksgiving Apple Pie
Yields: 1 pie

Pâte Sucre

½ cup (120 grams) butter
¼ cup plus 3 tablespoons (50 grams) powdered sugar
½ cup (50 grams) almond flour
1 ½ cup (200 grams) all-purpose flour
¼ teaspoon (2 grams) vanilla extract
3 tablespoons (28 grams) eggs

Combine butter and sifted powdered sugar in a mixer fitted with a paddle attachment. When butter and sugar have no lumps slowly add egg until combined, scraping down sides of bowl. Combine vanilla extract and almond flour and AP flour until a dough forms. Refrigerate dough for 1 hour before sheeting.

Almond Cream

2 tablespoon (29 grams) butter
¼ cup, 1 tablespoon (29 grams) powdered sugar
¼ cup, 1 tablespoon (29 grams) almond flour
3 tablespoons (29 grams) eggs
2 tablespoons (4 grams) all-purpose flour
¼ teaspoon (1 gram) dark rum
½ teaspoon (2 grams) vanilla extract
¼ teaspoon (1 gram) almond extract

Combine butter and powdered sugar in a Kitchen Aid fitted with a paddle until no lumps remain. Combine eggs, rum and extracts. Scrape down bowl. Combine almond flour and AP flour and scrape down bowl.

Croustillant

1/4 cup (43 grams) butter, cold small dice
1/3 cup (43 grams) all-purpose flour
¼ cup plus 1 tablespoon (43 grams) sugar
1/3 cup (43 grams) almond flour
½ teaspoon (2 grams) salt

Combine all ingredients in a robot coupe and pulse until a sandy texture is achieved.

Caramel Syrup (for Apple Cooking)

3½ cups (750 grams) sugar
1 cup (200 grams) water
1 cup (225 grams) apple cider

Place sugar in a pot on medium-high heat to make a dry caramel. The goal is a light amber color. Deglaze with water and cider. Set aside to cool.

Apples

4 Fuji Apples

Peel and cut 4 apples into eighths. Cut off core. Heat a large pan on stovetop. Put enough butter in the pan to just cover the surface. Place apples in the pan, cook on high heat until they begin to brown slightly. Deglaze apples with caramel syrup and cook apples until they are approximately 1/3 cooked through. Apples will shrink in size. To check, cut one of the apples in half to see that there is a small area within the apple that has not been cooked through.

Apple Butter

10 Fuji Apples
40% Sugar
3% Pectin
Cinnamon to taste
Lemon Juice to taste

Peel and quarter and seed apples. Place in a pot and cook in a small amount of water with a lid until apples are soft. Transfer to a blender to make a puree. Scale out puree and from this weight you will calculate sugar and pectin needs. 40% sugar by weight of apple puree, and 3% apple pectin by weight of apple puree. Mix pectin and sugar together. Combine sugar and pectin mixture to puree in a medium sauce pot and cook until it simmers. Remove from heat and season with cinnamon and lemon juice and cool for later use.

Pie Assembly

(Sucre shell should be par baked, dough lined with parchment and filled with beans or rice baked at 325°F for 12 minutes prior to assemble.)

Pipe the Almond Cream into the base of the shell. Arrange 30 slices of cooked apples on top of the almond cream. Add the Apple Butter. Add the Croustillant.

Bake at 325°F for 50 minutes with ring on. Set aside to cool.

Dust with powder sugar and touch of cinnamon

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