Place 2 tablespoons of the butter, the shallot, apple, thyme, and salt into a 12 inch sauce pan and set over medium heat. Stir to combine and cook until the apples and shallot are softened and are just beginning to brown, about 5 minutes.
Add the livers, and cook until edges begin to brown but still pink inside, approximately 5 minutes. Add the pepper and apple brandy and simmer for 1 minute, scraping up any browned bits on the bottom of the pan. Remove from the heat and cool for 5 minutes. Transfer the mixture to the bowl of a food processor and add the remaining 6 tablespoons of butter. Process until smooth, approximately 1 minute. Pour the mixture into a medium mixing bowl, cover, and place in the refrigerator until chilled, approximately 1 hour.
Place the heavy cream into a medium mixing bowl and whisk until soft peaks form. Fold the heavy cream into the liver mixture in thirds. Serve chilled.