2½ cups all purpose flour plus some for dusting
¼ cup light brown sugar
½ teaspoon salt
1 cup cold butter, cubed
2 egg yolks
2‐4 tablespoons heavy cream
6 granny smith apples
Juice and zest of 1 organic lemon
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
3 tablespoons Grade B Maple Syrup
½ teaspoon fine sea salt
¾ cups toasted almonds
½ cup sugar
½ teaspoon salt
¼ cup butter
3 tablespoons Lucero Ascolano Extra Virgin Olive Oil
For the crust, pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles course meal. Add egg yolks and 2 tablespoons of the cream. Pulse until the dough comes together, about 20 seconds. Add more cream if needed. Divide the dough in half and pat into disks. Cover in plastic and refrigerate for an hour or freeze for later use.
Preheat oven to 375° F.
For the almond layer run cool toasted almonds, sugar and salt in a food processor until smooth. Add chilled butter and egg and mix until everything is integrated and the consistency is smooth. Refrigerate until needed in a sealed container. (Almond Layer Optional)
Remove one disc of dough from the refrigerator and let sit 5 or 10 minutes until pliable. Dust with flour and roll dough into a round or oblong shape about 1/4 inch thick. Roll dough onto a rolling pin and unroll onto a Silpat nonstick baking liner or parchment paper and place onto an insulated cookie sheet. Spread almond filling in the middle of this dough leaving 2.5" around the edges. Place in the freezer for 15 minutes or until you've completed the apple filling.
Peel, core, and slice the apples and add those and all other apple filling ingredients to a bowl and gently toss until everything is integrated.
Place apples slightly overlapping in a spiral or any other organized pattern on top of the frozen almond filling(Optional), drizzling with remaining juice from the bottom of the bowl.
Fold the edges of the crust inward, over the edges of the apples, overlapping when necessary.
Bake until everything is golden and any almond filling that has risen through the apples has started to become crusty and brown. this should take 30-40 minutes. Turn once after 20 minutes.
Serve warm and drizzled with Lucero Ascolano Extra Virgin Olive Oil.