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


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.