Yield: 8 servings

• 6 tablespoons butter
• 1/4 cup firmly packed dark brown sugar
• 1 1/2 cups all-purpose flour
• 1/3 cup very finely ground, fresh, medium roasted New England Coffee beans (available online)
• 1/2 cup chopped, freshly roasted macadamia nuts
• 1 teaspoon vanilla extract
• 2 tablespoons coffee liquid, chilled

• 3 large apples, peeled and sliced
• 1 cup firmly packed dark brown sugar
• 1 tablespoon flour
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 teaspoon fresh ground New England Coffee
• 3 tablespoons butter, cut into small pieces

• 1/4 cup brewed espresso
• 1 cup powdered sugar
• 2 tablespoons butter
• 1 teaspoon coffee liqueur

Crust:
In a mixing bowl cream the butter, brown sugar, flour, and ground coffee together. Process until mixture is evenly fine textured. Add the nuts. In a separate bowl, combine the vanilla and coffee liquids together, then add them to the nut mixture. Process only until mixed. Do not over process. Turn mixture into 9-inch pie plate, spread, and press evenly and lightly over the bottom and sides.

Filling:
Arrange apple slices around the edge of the crust-covered pan. Chop some pieces into cubes for the center. In a small bowl, combine the brown sugar, flour, nutmeg, cinnamon, cloves, and coffee, and pour over the apples. Dot the butter over the top. Preheat oven to 400° F. Combine sauce ingredients in a microwave-safe bowl and microwave for 3 minutes. Stir until smooth and chill. Bake torte for 10 minutes, and then reduce the oven temperature to 350° F. Bake 15 minutes more, until the apple begins to bubble. Place puddle of sauce in plate and set torte slice on top of sauce and serve.