Recipe courtesy of Judy's Kitchen (
Source:  Judy’s Kitchen
Pastry --  Flaky Cream Cheese Pie Crust, or your favorite pie crust (Note:  you’ll need about 2 pie crusts)

Frangipane – 1/4 cup unsalted butter, room temperature
1/2 cup confectioner’s sugar (10X)
3/4 cup almond meal (or very finely grated blanched almonds)
big pinch sea salt
1 Tbsp. flour
1-1/2 tsp. almond liqueur (or 1/8 tsp. almond extract)
1 large egg

Beat all ingredients together with a wire whip, or process in a food processor.  Set aside.

Apple Filling – 2 Medium tart apples (Rome, Winesap or Pink Lady)
1/4 cup frozen apple juice concentrate
1-1/2 Tbsp. unsalted butter, melted, divided use
1-1/2 tsp. almond liqueur (or 1/8 tsp. almond extract)
2 Tbsp. sugar
 1/4 tsp. cinnamon

Peel, core and slice apples in half.  With cut sides down, slice each half into 1/4” slices, but don’t cut all the way through.  Leave the half apple intact, only sliced on top, 3/4 of the way down. 
In small saucepan, combine juice, butter, almond liqueur, sugar and cinnamon.  Bring to a boil over medium high heat and cook about 1 minute.  Off heat.

Assembly – Heat oven to 375F.  Line baking sheet with parchment paper.  Cut out 4 (7”) rounds of dough and place on the parchment paper.  Divide frangipane equally among the 4 rounds, leaving 1-1/2” on edges open.  Lay one apple half, cut side down, over each frangipane.  Pull up sides of pastry to form a ridge around the apples.  Using a pastry brush, apply the apple glaze over the apples, brushing some glaze down inside slices.  Bake 20 minutes, till apples are cooked and pastry is golden brown.  Remove with spatula to wire rack to cool slightly. Serve with ice cream or whipped cream.