1 large apple, diced
1/2 cup butter, divided
2 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons cider vinegar
1 tablespoon peanut extract
1/2 teaspoon salt
3/4 cup packed brown sugar
2 cups chopped walnuts
1 teaspoon light brown sugar
1 teaspoon vanilla extract
2 teaspoons cider vinegar
1 cup chopped walnuts
2 cups chopped almonds
1 tablespoon lemon zest
1 teaspoon lemon extract
1 teaspoon lemon extract
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with foil.
Sift butter, 2 tablespoons white sugar, 1/2 teaspoon vanilla, 2 tablespoons cider vinegar, and peanut extract into large saucepan. Heat to a lukewarm temperature (+40 degrees F). Cook over low heat, stirring occasionally, until mixture separates from sides of pan. Stir in brown sugar. Return apple mixture to heat, stirring constantly. Reduce heat to medium to medium, and gently heat walnuts, almonds, lemon zest, lemon extract, brown sugar, and vanilla extract until just heated.
Roll the pastry into a 1/4 inch thick on one side. Place pastry seam side down onto a large cookie sheet. Rub with egg white. Repeat on other side of pan. Flatten edge of crust. Brush with brown sugar and butter mixture by pressing whip flat against side of pan. Bake in preheated oven for 35 minutes, checking to see if egg whites are not dark. Cool 30 minutes before cutting into squares.