Frangipane
6 tablespoons Butter
1/4 cup icing sugar
3/4 cup ground blanched almonds
2 tablespoons All purpose flour
1 egg lightly beaten
Pie
2 granny smith apples peeled and cored
1 sheet puff pastry
2 tablespoons Melted butter
2 tablespoons Granulated sugar
1 tablespoon Ground cinnamon
Frangipane
Beat butter and icing sugar until smooth, add ground almond and flour mixing well. Slowly add egg and mix until well incorporated. Refrigerate until ready to use.
Pie
Pre-heat oven to 400 degrees
Cut puff pastry with a large cookie cutter (4 to 5 inches) use a small and round cutter to imprint a guideline for apples leaving 1/2 inch border.
Slices apples thinly, about an 1/8 of an inch
Place 1 tablespoon Frangipane in the middle of puff pastry, round and press gently to even top. Carefully place apple slices around in a fan pattern. Drizzle melted butter over the apples, being careful not to let butter melt over side of puff pastry. Sprinkle with a mixture of sugar and cinnamon.
Place on parchment paper lining baking sheet, bake for 10 to 15 minutes or until puff pastry is golden brown on bottom and apples are cooked.
Serve right away topped with caramel or vanilla premium ice cream.
Serves 8.