Instructions: In the mixer with the dough hook, combine flour and sugar. Add butter, cubed, to flour mixture until dough has coarse, mealy look.

In separate bowl, combine egg yolks and heavy cream.

Add this to the flour, and mix until dough forms. If dough is very dry, add more cream, one teaspoon at a time, but dough should just come together. Chill for 2 hours.

Press into bottom of lightly greased or non-stick 9-by-13-inch pan. Bake for 15 minutes at 325 degrees.

To make filling:
Preheat large saute pan. In hot pan, add the butter, apples, sugar, nutmeg and cinnamon. Saute until the apples are a nice caramel color. Deglaze pan with brandy and finish with cream. Pour apple mixture over baked crust.

To make crumb topping:
In the mixer with the paddle, combine all the ingredients until crumbly. Top apples with crumb topping. Bake at 325 degrees for 45 minutes or until topping is lightly browned. Top with vanila ice cream or whipped cream dusted with cinnamon/nutmeg.

Note:
This recipe can be made in individual ramekins.

Press dough into bottom of ramekins, fill each with apple mixture and top just as directed in recipe above.

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