Apple Pie

(1st day) Combine raisins and rum; soak overnight.

(2nd day) For Crème d'amande, combine butter and sugar in a medium bowl. Whip until light and fluffy, about 2 minutes with an electric hand mixer. Add egg and almond flour. Stir to combine until smooth, then set aside. Preheat oven to 390ºF (200ºC).

In a large bowl, combine apples, sugar, and lemon juice, then add mixture to the skillet and transfer to oven. Bake in oven for about 60 min, stirring occasionally, or until apples are soft enough to be pierced easily.

Remove from oven, mix in the raisin mixture from Step 1, and transfer to stovetop. Simmer over low heat to reduce excess liquid, about 10–12 minutes. Turn off heat, stir in the cinnamon, and transfer to a tray to cool.

Carefully unfold the puff pastry. Using a lightly floured rolling pin, roll both sheets into 9 ½“ squares. Cut out a circle 7”in diameter from one sheet, then cut out two 1”-wide strips from the remainder of the same sheet. Preheat oven to 355ºF (180ºC).

Rinse and dry the skillet, then place in the square puff pastry sheet. Spread the Crème d'amande evenly over the sheet, then distribute the apple mixture from Step 4 on top. Pull the outer edges of the puff pastry inwards. For the Egg Wash, whisk together the egg yolk and water, and brush onto the pulled portion of the puff pastry.

Lay the circular puff pastry sheet on top, then brush the outer 1” rim with the Egg Wash. Cover the outer edge of the pie with the two puff pastry strips, each laid flat in a semicircle shape. Brush the entire surface with the remaining Egg Wash and cut two slits in the center for venting.

Bake for about 60 minutes or until crust is golden brown. Serve warm with a scoop of vanilla ice cream.