1 pâte brisée for a 9 inch ring mold
1 can of apricot halves in their own juices (drained and pat dry)
2 Granny Smith apples
3/4 cup of sugar
1 1/3 cup of almonds (processed until fine in the food processor)
3/4 cup of cream (crème fraîche is a good substitute)
3 eggs

Caramel

1/2 cup of sugar
1/4 cup of water

• Peel, core and dice the apples.
• Make the caramel:
  • Put the sugar in a medium size sauce pan.
  • Add the water and cook until it comes to a boil.
  • Let it reduce until it reaches a golden brown color.
  • Then drop the apples in the saucepan and let them cook until tender.
  • The caramel will dissolve with the help of the juice from the apples.
• Preheat oven to 350°F.
• Place the apricot halves on the bottom of the pie shell. Add the caramelized apples.
• In a bowl mix together the eggs, the cream, the sugar and the almonds.
• Pour this mixture over the apricots and apples and cook for 1 hour or until brown on top.

Pâte brisée

1 cup of bleached flour
1/2 cup of cake flour
1 stick of butter & 3 Tbsp cut into pieces
1 tsp of sugar and a pinch of salt in 1/3 cup of iced water

• Place flour and butter in a large mixing bowl.
• Rub flour and butter together until it resembles coarse meal.
• Pour water in and blend lightly.
• All the steps above can be done in the food processor, but use frozen butter.
• Do a final blending with the heel of the hand on board or marble.
• Press into a small ball, sprinkle with flour and let rest for at least 2 hours.
• Roll the dough.
• Gently press it in a pan to avoid air bubbles.
• Refrigerate.
• Cover with foil and spread some weight on it.
• Precook 8 to 10 minutes at 450°F.