Simple put, this dessert is to die for.
- 3/4 cups whole wheat pastry flour
- 1/4 cold, unsalted butter
- ½ teaspoon sea salt
- 1 1/2 tablespoons maple syrup
- 2 tablespoons cold water
- 6 large granny smith apples
- Juice from 1 lemon
- ¼ cup whole wheat pastry flour
- ½ cup maple syrup
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 vanilla bean
- 1 tablespoon melted butter
- 6 large egg yolks
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 2 cups milk
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons Cognac
Peel and slice apples into even pieces and toss with lemon juice and flour.
In a small pot, combine maple syrup, cinnamon, nutmeg, and cloves.
Split the vanilla bean in half and scrape out the vanilla into the pot as well.
Heat over low until the warm and starting to bubble around the edges, whisking occasionally.
Pour over apples and toss until apples are coated. Let sit for one hour.
Combine yolks and sugar in the bowl of an electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour, and beat to combine.
Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until mixture comes to a boil, 6 to 8 minutes. Transfer to large bowl. Stir in vanilla and cognac. Let cool. Cover surface with plastic wrap to prevent a skin from forming.
Combine the flour and salt into a bowl and cut in butter with your fingers (or use a food processor).
Once butter are broken down to the size of peas, add maple syrup and 1 tablespoon of water at a time to the mix, stir/kneading until the dough comes together, working dough as little as possible.
Dump dough onto a flour covered surface and divide into two pieces.
Form pieces into disc, wrap in plastic, and place in refrigerator for 20 minutes to chill.
Roll one piece of dough into a large circle, enough to cover a 9″ pie pan with crust hanging over.
Then pour the cognac custard on top.
Brush crust with melted butter.
Bake for 45-55 minutes.
Let cool before serving to allow the pie to set slightly.