Blood Sausage Roasted Apples Pie

Name: Blood Sausage Roasted Apples Pie
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Ingredients: 250 g All-purpose flour; 125 g Butter (cubed and chilled ); 4 g Salt; 1 ea. Egg; 20 ml Water; 3 ea. Onions; 40 g Duck fat or butter; 5 g Salt; 2 g Ground black pepper; 15 g Brown sugar; 4 ea. Granny smith apples; 6 ea. Baking apples; 20 g Duck fat; 15 g Brown sugar; 500 g Blood sausage/boudin; 400 g Yukon gold potatoes; 100 g Honey; 100 g Apple cider vinegar; 20 g Crystalized ginger, minced; 100 g Reduced stock; 1 g Lemon juice; 40 g Butter (cubed and chilled); 40 g Shallots (minced)

Introducing the delectable "Opal Apple and Boudin Noir Savory Pie" - a unique and flavorful dish that will tantalize your taste buds. Imagine a flaky crust filled with layers of sweet onion marmalade, granny smith apple sauce, tender potatoes, rich boudin noir, and roasted Opal apples. This exquisite pie can be enjoyed on its own for a burst of delicious flavors, or elevated with a drizzle of gastrique sauce or a classic vinaigrette. The gastrique sauce, a perfect balance of red vinegar, whole grain old-style mustard, honey, shallots, parsley, and olive oil, enhances the savory notes of the pie, creating a symphony of tastes in every bite. Get ready to indulge in a culinary masterpiece that brings together sweetness, savoriness, and a touch of elegance. Stay tuned to discover the secrets behind this mouthwatering Opal Apple and Boudin Noir Savory Pie with Chef Bruno Albouze.