A traditional apple tarte tatin has apple wedges in a pan of caramel, covered with dough on top. I was inspired to make this thousand layer version after seeing it at a patisserie in Paris. Sadly, it’s no longer offered so, this recipe is my way of honoring that creation.
I love everything heart-shaped so I took my classic galette and formed it into a heart for a Valentine’s Day treat fit for two. It also highlights the heirloom pink pearl apple that has the unique pink flesh that gets more vibrant once baked.
This is my family’s Thanksgiving dessert, apple crumb pie. We unanimously love apple. I use a mix of baking apples to get different flavors in the pie. Granny Smith, Macintosh, Cortland, Braeburn and Jonagold are all good varieties to use. I chose a crumb top because it adds great texture, plus it’s less fussy than decorating the top of a pie. Normally, I’d challenge myself to do a fancy pie design, but my family and I cook the entire Thanksgiving meal from scratch which is so tiring but worth it, and there are just some things we need to keep simple. I blend up the oats until they’re finely ground, because the pieces of oats makes it to much like granola for me.
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I’ve been wanting to try my friend Lauren Ko’s geometric spoke pie design for a a while now. We first met in 2018 at her spoke pie class in Portland and again for brunch in New York City, where she was very hush hush about her trip (to film an episode of Martha Bakes, NO BIG DEAL). Fast forward to 2020 and her pie creations are now in print, a debut cookbook called Pieometry, with her signature spoke pie design on the cover.