Apple pie, sort of

1. In a medium bowl, combine the flour, sugar and crushed almonds.

2. Slowly drizzle the butter into the bowl while stirring the crumbs with a fork.

3. Spread evenly on a baking sheet and bake at 180°.

4. Allow to cool completely before storing in airtight container.

1. Peel and cube your apples and add them to a pot over medium heat along with the sugar and rosemary.

2. Cook until apples are softened and easily mashed with a fork.

3. Take out rosemary sprigs and blend the apples into a smooth purée with a hand blender.

1. Fill a small pot 1/4 of the way with water and bring to a simmer. In a seperate bowl, combine egg yolks, sugar, lemon juice and zest.

2. Set the bowl over the simmering water and whisk constantly until the sugar has dissolved.

3. Strain mixture into another pot and cook on medium heat until it reaches 72°C.

4. While constantly whisking, add in all the butter bit by bit until incorporated.

5. Cool the curd for a minimum of 2 hours before using.

1. Combine the sugar and water in a sauce pan.  Briefly stir to combine.

2. Turn the burner on to medium-high heat.  Once the sugar reaches a deep amber color, remove the saucepan from the heat and turn the stove off.

3. Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream.  (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!)  Add in the butter and whisk until combined. Add in the vanilla, bourbon and salt, and whisk until combined.