-
1
In the mixer with the dough hook, combine flour and sugar.
-
2
Add in butter, cubed, to flour mix till dough has coarse, mealy look.
-
3
In separate bowl, combine egg yolks and heavy cream.
-
4
Add in this to the flour, and mix till dough forms.
-
5
If dough is very dry, add in more cream, one tsp.
-
6
at a time, but dough should just come together.
-
7
Refrigeratefor 2 hrs.
-
8
Press into bottom of lightly greased or possibly non-stick 9-by-13-inch pan.
-
9
Bake for 15 min at 325 degrees.
-
10
To make filling:Preheat large saute/fry pan.
-
11
In warm pan, add in the butter, apples, sugar, nutmeg and cinnamon.
-
12
Saute/fry till the apples are a nice caramel color.
-
13
Deglaze pan with brandy and finish with cream.
-
14
Pour apple mix over baked crust.
-
15
To make crumb topping:In the mixer with the paddle, combine all the ingredients till crumbly.
-
16
Top apples with crumb topping.
-
17
Bake at 325 degrees for 45 min or possibly till topping is lightly browned.
-
18
Top with vanila ice cream or possibly whipped cream dusted with cinnamon/nutmeg.
-
19
Note:This recipe can be made in individual ramekins.
-
20
Press dough into bottom of ramekins, fill each with apple mix and top just as directed in recipe above.
