This recipe takes an old fashioned classic through a creative transformation, resulting in a delectable example of artful cuisine. The deconstructed cuisine trend isolates the ingredients of a traditional dish and rearranges them in a unique manner. This technique preserves, and in fact enhances, the original flavors of the dish, by treating each component separately, changing its presentation, texture and form. In this case, all the comforting elements of a traditional apple pie, from the warm apple filling, the sweet decadent crumble and buttery crust, are carefully adapted on their own and then reorganised into a visually striking dessert that breaks away from the usual presentation. However, take one bight, and you’re taste buds are immediately reminded of a delicious, homemade, apple pie.
1/2 stick of butter
1 1/2 cups brown sugar
2 tbs cinnamon
1/2 cup brandy
1 tbs of nutmeg
1 cup flour
1/2 cup white sugar
1 stick of butter
1 cup walnuts
1 cup flour
3 tbs of white sugar
1/2 stick of butter
Peel and core the apples then cut them into large cubes. Place the cubes in a bowl and squeeze the juice from the lime over them
Melt the butter in a pan and add the apples with half the amount of brown sugar and stir.
Add the remaining sugar plus the cinnamon and nutmeg. Cook over medium-low heat for at least 10 minutes stirring occasionally until the apples soften.
Add the vanilla and stir.
Flambé the apples with Brandy then remove from heat and allow to cool.
In a food processor, blend the walnuts until powdered.
Place all the ingredients in a bowl and mix with your hands until a crumbly consistency is achieved. Dont melt the butter.
Spread the crumble on a baking sheet and slide in the oven for 20 min at 350 F.
Allow to cool and separate the the chunks that merged together with your hands or a fork to make it crumbly once again.
Using the electric beater, blend the flour, sugar and butter.
Add the egg and beat until you achieve a homogenous cookie dough.
Flatten the dough with a roller and use a round cookie cutter to make the cookies. Cut a slit in each cookie making a pacman-like shape. You can also cut the dough into to other shapes with a knife, like long sticks or rectangles.
Place the cookies in the oven for 15 min at 350 F until golden brown. Allow to cool and sprinkle cinnamon or powdered sugar over them for a touch of extra sweetness.
In a tall red wine goblet, first add a layer of apple filling followed by the crumble and top it off with a scoop of vanilla ice cream. Rest the slit of the round cookie on the edge of the glass and slide a couple of cookie sticks into the glass as well.
Thank you to Andrea Abarca, Head Chef at Los Altos de Eros Luxury Boutique Hotel and Spa, Costa Rica, for the recipe.If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.
Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.
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