Crunchy Apple Pie

With a buttery crust that crumbles in your mouth, this apple pie is truly a delight to bake and eat. The combination of sweet apple marmalade and luscious vanilla chantilly takes this classic dessert to a whole new level of decadence. But I won't just show you the recipe, I'll also share my secret tips and techniques to ensure your apple pie comes out perfect every time. Imagine slicing through the crispy crust, revealing the tender apples oozing with their natural sweetness. The aroma of cinnamon and butter envelops your kitchen, tempting your taste buds with its irresistible scent.

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Preparing Molds

Butter the exterior of the molds generously, and chill. For the egg wash: mix egg yolks with heavy cream.

Sugar Dough

In a food processor, pulse all together the softened butter, salt, sugar, and almond meal. Add the egg and pulse. Add flour and mix until it comes together. Wrap pastry in plastic film and refrigerate for 2 hours. Flour countertop, roll, fold, and turn pastry until smooth and pliable. Roll dough into a 0.20-inch/5mm thick disk. Carefully pat the dough down following the pattern of the mold. Place mold in the refrigerator for 30 minutes, and trim off excess dough. Lightly prick using a wooden skewer or a fork. Flip over a baking tray and freeze.

Baking

Preheat fan oven to 330ºF/160ºC. Bake the tart shell (while frozen) for 25 minutes on the upside down position. Remove from the oven, and egg wash the whole surface of the baked tart shell (leave it in mold). Bake for 5 minutes more in the same position. Remove from the oven, and lift the baked fluted tart shell from the mold. Carefully egg wash the inside and pop in the oven again but upward. Turn the oven off, and leave the tart inside for 10 minutes more. Let cool completely and de-mold.

Hazelnut Cream

In the food processor or stand mixer fitted with the paddle attachment, beat all together the sugar, flour, almond and hazelnut meal. Add the egg, and mix until homogenized. Butter and flour 2 brioche molds. Pipe two 3.3 ounces/100g hazelnut cream per mold. Save leftover cream for later use. Bake for 20 minutes in the fan oven. Let cool completely, and flip it over to release the baked almond cream.

Apple Marmalade

Combine sugar and agar agar. Bring to a boil apple juice along with cinnamon sticks. Turn off the heat, cover and let infused for about 30 min. Remove cinnamon sticks, and whisk in sugar-agar mixture. Bring to boil and cook fo 2 min. Chill overnight. Add limoncello and smooth out using an immersion blender. Meanwhile, peel, core and cut apples into small cubes. To prevent from browning, soak apples in lemony water, and drain well prior using. In a hot saucepan, cook on hight heat half of the diced apples with butter, brown sugar and ground cinnamon for about 5 min, or until moisture is gone. Drain and let cool. Combine sautéed apples with remaining uncooked apples, and fold in apple juice marmalade.

Crunchy Praliné

Gently melt chocolate with butter. Mix in praliné and crushed corn flakes. Use at room temperature.

Montage (for 2 pies)

Whip vanilla ganache montée to medium-firm peaks. Pipe a thin layer of Chantilly on the bottom. Insert the baked hazelnut cream followed by the hazelnut praliné. Coat the sides of the tart with more Chantilly. Add the apple marmalade, and finish with some Chantilly rosettes artfully piped.

Storage

Store crunchy apple pie for up to 2 days in the refrigerator. This pie could also be kept frozen for up to a month. Let it thaw overnight in the refrigerator before eating.
To cut it, use a sharp serrated knife. Enjoy!