Bourbon Apple and Valrhona Caramelia Crumb Pie
- 4 cups flour plus 2 tablespoons, divided use
- 12 ounces unsalted butter, divided use
- 1¼ teaspoons salt, divided use
- ½ teaspoon cider vinegar
- ¼ cup cold water
- 1½ teaspoons salt
- ¾ cup sugar, divided use
- 8 ounces Valrhona Caramelia, melted
- 6 to 8 apples*
- ¼ cup brown sugar
- 1 teaspoon Vietnamese cinnamon
- ¼ cup bourbon
- 1½ teaspoons lemon juice
- Chocolate shavings as needed
Combine 2½ cups flour with ½ teaspoon salt in a food processor and then add 8 ounces of cubed cold butter. Pulse into pea-sized crumbs. Add vinegar and water to form dough. Press into a flat circle and refrigerate 2 to 3 hours.
Mix together 1½ cups flour and ¼ teaspoon salt; set aside. Cream remaining butter and ½ cup sugar and add melted chocolate. Work in flour and salt mixture to form a crumble. Chill until needed.
Core and slice apples into wedges and toss apples with remaining sugar and brown sugar, cinnamon, lemon juice and bourbon. Macerate at least 1 hour. Strain liquid and reduce by half. Pour reduced juices over apples and mix with remaining flour and remaining salt.
Roll out dough for a 9-inch pie pan and crimp edges. Add filling and bake in preheated 400 F oven for 45 minutes. Sprinkle crumble on top and bake 20 to 30 minutes until juices start bubbling. Garnish with chocolate shavings. Makes 1 9-inch pie.
*Use a variety of baking apples with varying acidity and sweetness.
Pastry Chef Elissa Narrow; formerly of Community Tavern; Chicago