Apples from our tree at the house in the country and my current favorite apple pie, recipe below.
In addition to the yield from our apple tree this year, neighbors came bearing baskets full of apples. Time to take out my country notes and get the creative juices flowing. Forthwith one hundred and twenty one ideas from French market menus, followed by my current favorite apple pie recipe. We've got guests coming this weekend. Lets roll up our sleeves and get to peeling apples!
Field rabbit sausage served with apples
Shortbread in the style of Brittany with sautéed apples and caramel cream
Poultry liver and apple terrine
An apple pastilla seasoned with Armagnac
Duck foie gras with tart cider vinegar apple chutney
A ginger-seasoned apple turnover served with shaved manzana verde ice and honey jelly
Pont-l’évêque cheese presented with yellow apples and pepper seasoned cider caramel
The apple croustillant with Calvados
Apple tart served with pain d’épice (a spice bread specialty from the north) flavored ice cream
Deep dish apple tourte served warm
Apple bettelman (a traditional Alsacian bread pudding)
French grandmother-style apple caramel cake
Pan seared foie gras with an apple and sweet potato chutney
The apple croustade, a Gascon tart made with many layers of thin pastry
Honey roasted duckling with apples in the style of Brittany
A scallop salad seasoned with apples and Guillevic cider
Flat oysters and roasted green apples served in a fish broth
A composed dessert of frozen green apple parfait, lemon jelly, Manzana apple liqueur over shaved ice, featuring a slice of caramelized apple
Apple pastis (see croustade above!)
Caramelized apples paired with creamed chestnuts and served in a chocolate shell
A simple thin caramelized apple tart
The caramelized apple douillon (a specialty of the Normandy region- stuffed fruit enveloped in pastry), served with a Calvados sauce
A vanilla seasoned apple mille-feuille
The duck foie gras terrine with a spoon of lightly spiced apple chutney
Tatin style roasted apples (or a crustless tarte Tatin, if you will)
A deep dish apple, prune, and Armagnac pie
Thin apple tart with cinnamon ice cream and caramel sauce
Duck breast served with roasted apples
Pigeon in a dried porchini crust with garlic and green apple seasoned pan drippings
The hazelnut and caramelized apple financier with green apple sorbet
A hot apple and ginger tart
An apple prune crumble with Armagnac and pain d'épice ice cream
Caramelized apple charlotte
Foie gras in puff pastry with apples
A flambéed apple tart
An apple and pear tarte Tatin
Shortbread cookies in the style of Brittany presented with a layer of butter simmered apples
An apple and pear crisp
Blood sausage with apples
A roasted slice of avocado served with green apple & whisper of wasabi ice cream
Apple marguerite (pudding baked in a decorative mould) topped with cinnamon seasoned puff pastry
Baked apples presented in a pyramid with calvados sauce
Apple nougat glacé
Pain d’épice tartined with a foie gras and green apple chutney topping
Apple fondant with Cavados caramel sauce
Apple and berry crumble
Lobster seasoned with sherry and cocoa, served with an apple raisin "afterthought"
Simple warm brioche with caramelized apples
Rice pudding with an apple and pear marmalade
A apple cake served flambéed
A salad garnished with slices of warm veal sausage, golden apples and a Gascony mustard sauce
A foie gras terrine with apples and cinnamon
Scallops with celery juice and green apples
Almond croquant with Tatin-style baked apples
Slow cooked apple with pralines and farm milk ice cream
The thin hot apple tart with caramel curd
Pommeau seasoned foie gras, served with an apple compote
Blood sausage and apple Tatin, served with crique, an Ardeche style grated potato cake
Pan seared foie gras, seasoned with Granny Smith apples and hibiscus
Apple stuffed brioche perdu with maple syrup
The apple and blood sausage in puff pastry with a chive speckled beurre blanc sauce
Gâteau lyonnais with apples and pralines
Calvados flambeed apple chaud-froid
The green apple spring rolls
Apple meringue pie
An apple verrine presented with berries
An apple strudel served with cinnamon ice cream
Duck breast with apples and pine honey
A sweet tarte flambée (Alsacian specialty) with thick cream, apples, and Calvados
Apple and pear mille-feuille with salted butter caramel
An apricot and caramelized apple tart with light almond cream
Thin bacon wrapped langoustines on a bed of grated green apples
An apple duo served with with honeyed drizzled foie gras
Buckwheat blinis served with warm apples
Tarte fine aux pommes
Apple and Mascarpone kouign-amann bathed in Calvados
Thick wedges of toasted pain d’épice served with pots of apple and orange marmalade
Foie gras in puff pastry with Granny Smith apples
Golden apple tart topped with caramel cream, sprinkled with fleur de sel de Guerlande
A mille-feuille layered with pan tossed apples, drizzled with salted butter caramel sauce
A carpaccio of fresh chevre sprinkled with walnuts and grated apples
Cider simmered pollock presented with pan softened apples
Roasted apple rum-raisin brioche
Warm apple and raisin spring rolls served with caramel ice cream
Wild sea bass fricasee with cider and acidulated apples
Apple tiramisu with Calvados and pain d’épice
Kouign-amann wedge on a bed of caramelized apples
Coconut and apple mille-feuille with saffronned sauce
An apple and orange tarte
Apple caramel mousse
Duck breast with apples and honey
Foie gras terrine with apple jelly
Millassou, a cake specialty of the Landes region cooked old style with rum and roasted apples
A pear and apple clafoutis
Reinette apple shortbread
Lambic caramelized apples served with a cider sabayon
Crispy duck breast served with thyme seasoned caramelized apples
Haddock pastilla with apples, figs, and saffron jus
Warm oysters with lettuce sauce, and foie gras in apple jelly and peppered oil
Hot apple soufflé with Calvados
Calvados flambeed apple crepes
An apple and Camembert charlotte topped with a glaze of glistening cider jelly
John Dory with thin sliced chorizo, swiss chard, and apple jus
Strips of duck breast drizzled with reduced sour apple sauce and served with puréed sweet potatoes
Apple marinated salmon
Seared duck foie gras "exalted" by saffron seasoned sautéed apples
Sweet take on a baeckeoffe (alsacian specialty) using apples, pears, and raisins
Suckling pig with adiculated apple compote
Pan simmered quince and apples with salted butter caramel
Sesame and coriander seasoned caramelized apple served with a mini crème brûlée
Catfish fillet cooked in cider
Baked apples with raisins
A tarte Tatin served with coriander seasoned caramel sauce
An apple and almond tart
Caramelized waffles dressed with a ladle of slow cooked apples then topped with a Mascarpone ice cream
Apple pastilla with crème pâtissière
Saint-Romain blood sausage presented with its butter rich apple compote
Now. Did that give you some ideas?
Lucy's Favorite Apple Pie (pictured above)
About a pound of fresh tart cooking apples
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1 level teaspoon ground cinnamon
For the crust:
8 tablespoons (100 g) butter
1 3/4 cup (200 g)organic whole wheat flour
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) brown sugar
1/2 - 1 teaspoon fleur de sel or sea salt (to your taste)
1 petit suisse or 2 tablespoons cream cheese
2 tablespoons virgin walnut oil
-Peel, core and cut your tart cooking apples into chunks.
-Take a generous handful of the chunks of apple and toss them in a saucepan with about a 1/4 cup of water. Set them over medium heat to soften.
-Combine the rest of the apple chunks with 50 grams white, 50 grams brown sugar and the cinnamon in a bowl and set aside.
-Once the apples cooking in water have softened (about 5 minutes), give them a blitz with a blender to turn them into a puree.
- In a separate mixing bowl, Combine the butter and flour with your fingers in a large bowl until it resembles breadcrumbs.
-Add the sugars, and work them in.
-Finally work in the cheese and the walnut oil and press it together into a dough.
-Remove approximately 1/4 of the dough, form it into a ball, flatten it, and place it in the refrigerator.
-Press the rest of the dough with your fingers rather thickly in an even layer into the bottom of an ungreased pie tin. Don't press it too high along the sides, just a flat layer at the bottom,a little thicker around the edges. Pre-bake the shell at 400F/200C for 10-15 minutes, or until the dough begins to turn a golden brown.
-Slather the bottom of the pre-baked shell with the apple puree.
-Top with the apple sugar cinnamon mix, mounding it up in a nice thick layer.
-Remove the chilling dough from the refrigerator, and roll out a circle shape about 2 inches smaller than the pie shell. No need to get too fastidious about the shape. Turn the thin layer of raw dough onto the center of the mound of apples. When you bake it, it will kind of melt into the apples before hardening into a cookie crust on top.
- Cover the pie with foil, and bake in the hot oven for about 40 minutes, until the apples get nice and soft.
- Remove the foil and return it to the oven to brown and crispen on top.