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