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ISO Killer Apple Pie Recipe, but in which style?

I love to cook and am quite comfortable with it. But baking...trying to hone my skills. I have volunteered to make apple desserts for a few different occasions, Cdn thanksgiving, office fall luncheon and hubby's office fall potluck.

So, I am looking for recipes for:
~traditional double crust apple pie (tried googling cook's illustrated recipe but no luck)
~apple crumble pie
~free form apple tarte (not sure I have the name correct; you know the European kind where the sides are folded over the top and just baked)
~apple streudel

Advice on types of apples and recipe infos greatly appreciated.

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  1. I highly recommend this one for your traditional pie, but I'll find you and.. I don't know, glare at you if you tell anyone where you found the recipe. (It's become a guarded secret at my house, and I'm not kidding.) Photo attached. I've been counting the 90 degree + days here in TX until I can make it again. (I've made it about six times, never-fail.) My only tip is to follow the directions - except feel free to add some typical pie spices - even though it honestly doesn't need them. But cinnamon and cloves never hurt anything.

    Don't bother with the "allrecipes additions" - all of the "advice" given in the reviews - this is a killer pie.

    9 Replies
    1. re: shanagain

      No glaring necessary...I won't tell a soul. The shear number of people responding to that recipe speaks volumes.

      1. re: itryalot

        I made this pie after discovering that suddenly my stomach HATES raw apples. If that wasn't unfortunate enough, I now had a big bag of apples from Costco that needed to be used. I found this recipe and made it - even w/ store bought crust. I couldn't be easier and has an almost caramel sauce to bind the whole thing. OMG. By far the best apple pie I've ever tasted.

        1. re: ssharp

          I've taken to calling it long and elaborate names - "Homemade caramel lattice-crust apple pie" is one example, to discourage others from asking for the recipe. I want it to sound harder than it is. I was secretly pleased when an acquaintance made the pie but didn't do the lattice, she just tossed the apples with the caramel, and just "didn't think it was that special."

          I was all "Ha! beeeyotch, you failed!" Er, not that I'm like that or anything.

      2. re: shanagain

        So, totally intrigued by this pie (and because i make apple pies almost every week in the fall for a farmer at my farmer's market in exchange for lard) I made two of them this morning.

        The "caramel" stuff was so thick that pouring wasn't really accurate--it was more like spreading over the top of the pie. And, because i assumed that the caramel had to be thin to drip down through the lattice and flavor and thicken the apple, i didn't hold out high hopes. i figured i would have to chop the pies up and serve them as "cobbler" with ice cream.

        But you know what? the pies came out great!!!! My only complaint is that they needed a little counterpoint to the sweet apple flavor--maybe a little lemon zest or cinnamon. Also, i didn't add salt to the caramel (and i used unsalted butter) but next time i would add some salt.
        Is the caramel that you pour over supposed to be so sludge-like? or did i add too much flour? Mine came out looking nothing like the one pictured on the website.
        At any rate, right or wrong, i would make it again. It's a great recipe.

        1. re: missmasala

          Mine's never been sludgey, so I'm guessing a slight measurement problem, or maybe you just cooked it down too long? And as for pix on the website, remember that they're user submitted - some are pretty,. some are pretty interesting looking. LOL (I added a pic of mine in my original reply above.)

          Did you use Granny Smith apples? I've discovered they're absolutely critical to balance the sweetness of the caramel. Oh, but I do always use salted butter (yes, I know, but I LIKE it and have never had an issue, so).

          To me, the most difficult thing about this pie is letting it cool completely. That's pretty hard to do.

        2. re: shanagain

          So, I made the pie as a trial. We loved the filling but hated my pie crust (and here I thought Iwas doing everything right!).
          I want a more flaky crust and mine was more dense. Suggestions for a great crust.?

          1. re: itryalot

            The recipe below makes a very flaky pie crust. You mix the shortening, flour and salt ahead of time and refrigerate until ready to use. When you need it you measure an amount of crumbs, mix with ice cold water and roll immediately. The cold shortening plus cold water yield a flaky crust.

            Grandma’s Pie Crust Recipe

            6 cups all purpose flour
            2 tsp. salt
            2 and 1/3 cups shortening (she uses half regular Crisco, half butter flavored Crisco, with 0 trans fats)

            1. Combine the flour and salt in a large bowl.
            2. Cut in half of the shortening with a pastry blender, to make coarse crumbs. (They will NOT be uniform in size and shape, nor fine like coarse meal.)
            3. Cut in the remaining shortening. Place in airtight container and store in the refrigerator until ready to use. (Will keep up to 3 months no problem). You will get enough crust mixture for several pies.

            For a 9-inch Double Crust Apple Pie:
            1. Measure out 2 cups of the cold crumb mixture.
            2. Add 4 tablespoons of ice cold water. Stir gently and quickly.
            3. Dough should be soft and not dry. Add a little more flour if too wet, or a little more water if dry.
            4. Take half the dough, form a circle and roll out immediately on a floured board.

            For an 8 or 9-inch Single Crust Pie:
            Use 1 and 1/4 cups of the crumb mixture
            2 Tablesoons ice cold water

            1. re: TrishUntrapped

              Trish - That methodology sounds like it makes sense. A great way to keep everything cold. My new mantra...make it cold, bake it hot!

              1. re: itryalot

                I keep my pastry cloth wrapped around the rolling pin, in a plastic bag in the fridge.

        3. I'll probably be shunned from CH society for suggesting a recipe that calls for a pre-made pie crust (hey, I'm a cook, not a baker!), but this is truly a delicious pie. Not exactly what you are looking for, it's an Apple-Cranberry Crumb pie, but might fall under the apple crumble category...


          1. I use the filling recipe from Cooking Light's Blue Ribbon Apple Pie. Best ever. The Fine cooking Apple cider Pie is also good.


            1. I don't make my filling with an exact recipe, but have a couple of tips that make a big difference. First, make the pie dough using Cooks Illustrated technique (substituting vodka for about 1/2 the water). You can use more liquid without making a tough crust, so it's easier to work with.

              Also, I combine the apples, a bit of salt and a bit of lemon juice and the sugar (and cinnamon, if desired) in a 1 gallon ziploc bag (I actually use a 2 gallon bag, but I make a "pie" in a roasting pan -- it's huge). After an hour, it will leach out a lot of liquid. Strain into a sauce pan. Add thickener to the remaining apple mixture (I use tapioca, 1/2 ground, 1/2 whole), boil the sauce till reduced to a syrup.

              Meanwhile, lay out bottom crust in pan, then coat the bottom crust and sides with a very thin layer of melted white chocolate. This completely seals the crust. Your cooked pie will have a bottom crust that stays crisp for days (at least 4 days -- never been able to keep a pie around longer than that to test).

              Put bottom crust in the fridge for a few minutes so white chocolate firms up. Then add apple filling, pour in syrup, lay on top crust, brush with milk, sprinkle with sugar and bake.

              8 Replies
              1. re: sbp

                Would you mind sharing the CI technique/recipe? Wow, those are some well practiced techniques, sounds like.

                1. re: itryalot

                  You can find it here: http://www.americastestkitchen.com/re...

                  The site requires registration with your e-mail address, but it's free. On the same site is their skillet apple pie recipe, which I've been meaning to try. Contains maple syrup and apple cider and is juicy, apparently.

                  1. re: DebL

                    Can't get it because my email was registered and expired. I would love the recipe though. Anywhere else it is found?

                    1. re: itryalot

                      1-1/2 c AP flour
                      1 tsp salt
                      2 tbs sugar
                      12 tbs cold unsalted butter, cut into 12 pieces
                      1/2 c cold Crisco or other vegetable shortening, cut in 4 pieces
                      1 c AP flour
                      1/4 c cold vodka
                      1/4 c cold water

                      In a food processor, process first amount of flour with salt and sugar until combined, then add butter and shortening and PROCESS, not pulse, until a pasty dough is formed. Scrape the bowl to redistribute the dough. Add the second amount of flour and PULSE about 6 times to distribute the flour evenly and break up the dough somewhat. It will still look weird.

                      Put the dough into a bowl, then pour the vodka and water over it, and fold it in, pressing it together. The dough will look too wet, and you will think you have made a dreadful mistake. That's the way it's supposed to look. Divide in two and wrap in plastic. Flatten the dough into a 4-inch disk. Refrigerate at least 45 minutes, up to 2 days, or freeze.

                      Remove from fridge and roll out with lots of flour (1/4 cup, maybe). It will be smooth and elastic and easy to roll without cracking. It will also soften quickly, so work fast! Refrigerate the dough rounds again for about 20 minutes before placing in the pie pan. Bake as usual.

                      I can't detect any vodka flavor in the finished crust. It is a soft dough and doesn't hold edge crimping very well (they kind of slump in the heat of the oven). But the ease and reliability of this crust makes it worth making.

                2. re: sbp

                  Does CI explain how the vodka works in the dough? I know vodka can unleash flavor compounds that water can't and that's why it's sometimes used in sauces. But why in a pie crust?

                  Interested in how it works.

                  1. re: karykat

                    I didn't see the TV episode, but my guess is that vodka, unlike water, doesn't form gluten when mixed with flour. Gluten makes pie crust tough.

                    I wonder why CI doesn't use some fatty liquid like cream instead? Cream performs the dual function of moistening the dough and inhibiting gluten formation.

                    1. re: amy_wong

                      It's a simple matter of evaporation - the extra liquid makes the dough easier to handle, but since the alcohol evaporates the dough doesn't remain overly wet.
                      Vodka is the choice because it does not flavor the dough - if you wanted to use Amaretto, which would leave an almond taste, you could. You'd just have to do the math to adjust for different alcohol percentages in other booze.

                      1. re: greygarious

                        Alton Brown uses the obvious choice for apple pie, applejack.

                3. This isn't a traditional apple pie that I am aware of, but one time I was putting together an apple pie, and decided to see how maple syrup would taste in the pie. So I tossed the apples in flour and cinnamon, placed in a pie shell, and sprinkled with maybe a third? quarter? of a cup each of raw sugar and real maple syrup, placed an upper crust on, and pressed some of the large-crystal sugar into the edges of the crust. Bake at 375 until done. It's now my go-to apple pie. You can adjust the sweetener amounts and spices according to your taste.

                  1. Re sbp's suggestion, I would not use chocolate in an apple pie - brushing egg white over the bottom crust before filling will also seal it.

                    Cooks Illustrated recommends a Pyrex pie pan because it holds heat well, and you can easily look underneath to check how brown the bottom crust is. Also, preheat a parchment or foil-lined baking sheet in the oven. This gives a boost of heat when you place the pie pan on it. If using Pyrex, be sure your filled pie is not stright out of the fridge to avoid the plate breaking from thermal shock.

                    Although I love the tradition and appearance of the two-crust apple pie, in recent years I have reconciled myself to making individual free-form tarts instead. With the crust folded over the filling, there is still plenty of crisp and flaky crust, but the greater exposure of the fruit to direct heat means the juices reduce better (no need for the macerating and reduction step). A single tart or pie is fine if you will be using it all up within a day or two but if you will be refrigerating some of the dessert for several days, individual ones don't get soggy as fast as larger ones do. I use a 6-well "muffin top" pan but a parchment-lined sheet pan would be fine.

                    In his televised conversation with Itzhak Perlman, Jacques Pepin said that when he first tasted apple pie in America, he was disgusted. In France, it is apple, sugar, butter, and flour - period. He later came to appreciate those with cinnamon and other spices, but considers them two very different dishes. Many apple pie recipes say a little lemon and/or nutmeg will boost the apple flavor - if I do that, to my palate, the lemon and nutmeg totally overwhelm the apple. You need to choose a recipe based on YOUR tastes, not what anyone else recommends.

                    3 Replies
                    1. re: greygarious

                      I've done egg white wash many times -- but it doesn't seal nearly as well as chocolate. And Tall Sarah, a perforated pie tin would certainly enhance initial crisping of the bottom crust, but since nothing is preventing the moisture from the filling from leaching into it from above, I suspect that within a few days the bottom crust will get white and gummy (the thing I hate most about store bought pies -- even the vaunted Briermere pies).

                      PS: I agree- virtually all butter all the time. I don't see the point in shortening; no flavor, and if you cut in the butter correctly, you get plenty of flakiness. I too used to add a small amount of shortening to soften the dough, but now that I replace some of the water with vodka, the dough is plenty soft without it.

                      For apple pie, I do use WHITE chocolate -- the layer is so thin and the flavor so neutral that most people have no idea it's there. I happen to like dark chocolate with blueberry, however, so with blueberry, blackberry, or black raspberry pies, I'll used melted dark chocolate (which is also easier to work with than white chocolate).

                      1. re: sbp

                        Gasp! You have leftover pie the next day? LOL

                        1. re: tall sarah

                          I know, I know. But then again, my "pie" is based on my grandmother's pies - and are made in a turkey roasting pan. Each pie takes about 10lbs of apples.

                    2. You'll get lots of opinions on this one.

                      There are many types of crusts- lard, butter, shortening, mix of butter & shortening, use of vodka or not. It comes down to personal preference. I prefer an all butter crust,; sometimes I will use a tablespoon of shortening to make it easier to handle. Whichever you choose, practice making several pies before you present one. It's a really fun taste test!

                      I have found using an old fashioned tin plate with the holes on the bottom works amazingly well. I get a perfectly crisped crust on the bottom. And I mean perfectly. With no need for chocolate or egg white wash. It means I need to put in a rimmed cookie sheet on the rack below to prevent butter from dripping all over the oven floor. No big deal to me.

                      I have made many successful apple pies using good old golden delicious apples. Not grocery store ones that have been sitting around forever though. They tend to be too mushy. Get a good apple that is recommended for baking. Cortlands are my current favorite because they are tarter & have a good crisp texture that doesn't fall apart & turn to mush once baked. In most cases, a 9" pie plate needs about 5 cups of sliced fruit. Cut the apples into 1/4" wedges- they should keep their shape well & cook fully. I don't do the method of reducing the juices as I think pies should be juicy. Personal preference. The "solid" pies can stay at the diners.

                      If the process of making dough is too daunting, don't be afraid to use a store bought crust. Many stores make their own brand that unrolls, just like the pillsbury kind. Many people don't know the taste of a home made crust anyway & will love that you actually baked a pie.

                      Seasonings also vary on preference. I love the taste of apples & don't do much more than brown sugar & a pinch of cinnamon & freshly ground nutmeg. Just a tiny pinch (equal to less than 1/8 of a teaspoon).

                      Post back with what you end up testing out & how they taste. It's a fun project!

                      3 Replies
                      1. re: tall sarah

                        Oh Lord, what have I done? I do want to make crust and would love a great traditional recipe. I am still romanced by the idea of a formless tart with the sides pulled over. I don't like too much wetness; I watched an episode once of ATK and they showed how to remedy that; too bad I didn't write it down.

                        1. re: itryalot

                          They cooked the fruit down first, then filled the crust.

                          1. re: greygarious

                            Right. I don't do that because you run the risk of ending up with applesauce. Some apples cook up firmer than others, and even within a particular type of apples, there is a lot of variation in firmness. You can never be sure how watery/firm your batch is going to be.

                            But macerating the apples removes a lot of moisture without pre-cooking.

                            The "free form tart" you're referring to is a galette. Don't be intimidated -- the crust is essentially the same basic pie dough recipe. I find it's a little like making a taco, however -- don't fill it as much as would think is necessary. If you put in too much filling, when you go to pleat the dough, you can run into trouble. Roll out a big dough circle. Put a mound of filling in the middle that leaves an outer rim of at least 1/3 of the dough circle (you can egg or chocolate wash the inside before adding the filling). Then just grap a spot on the edge and fold in towards the center, but not all the way to the middle. Move over a few inches, and do it again. You'll wind up folding the edges over themselves and pleating the dough around the tart. I always egg wash a galette on the outside, since you really need to make sure it's well sealed.

                      2. Here's a link to my Apple Pie 101 thread. It includes a slideshow showing step by step instructions for making a flaky and delicious apple pie. A crumb topping is easy enough to make for an apple pie (brown sugar, flour butter, salt).

                        If you want more information let me know.


                        1. Here is a recipe for apple tart that I really love. I followed it as is and got good results. There is no cinnamon in the recipe, but the frangipane in combination with the apple makes for a great flavor pairing.


                          1. This is a delicious variation on a double crust apple pie

                            Caramel Pecan upside down pie.

                            Use a deep dish 9 "pie dish

                            Melt 1/3 cup butter in bottom of dish and add 1T corn syrup. Add enough toasted pecans to cover the bottom. Cover and press down 1/2 c brown sugar.
                            Place double crust pie over the top, layer by layer and bake at 350 degrees until well done.
                            Cool 10 min and invert on large plate. Be careful with glass though as the hot pie can crack the glass. If you wait too long to invert, it will not come out of the pan well.

                            1. Not what you asked for the Colonial apple cranberry pie with cornmeal buttermilk crust at Epi is just wonderful. I cut down on the sugar and spices and use all butter in the crust. It is a really lovely pie and I generally like my pies pretty plain.

                              The pie crust is pretty easy to make and because you cut it out in circles is very forgiving.

                              It screams Thanksgiving.

                              You are trying to find a crostada. Personally, I don't think Apples make a great crostada filling but a good pairing might be this this crust http://www.marthastewart.com/recipe/r...? Very, very easy to make.

                              1. Made this 2 times. Both times came out perfect. I saw this on Everyday Baking maybe over a year ago. I always use less sugar than indicated. Depends on your sweetness level.

                                Here's the recipe: http://www.pbs.org/everydayfood/bakin...
                                Here's the video: http://www.youtube.com/watch?v=0_7I3F...

                                The instruction in the video is great.

                                4 Replies
                                1. re: instantnoodle

                                  Made this tis morning; will let you know how it turns out. Definitely used only 2/3 of the sugar required/

                                    1. re: instantnoodle

                                      Tried a slice and it was very good; used Granny Smith. Not sure if it was the best choice. Crust was good, but not super flaky. Should have let the bottom brown a little more. Sent it to dh's office and was gobbled up; not that that is any indicator of quality!
                                      I am going to make another recipe,t hinking of using different apples.

                                  1. re: instantnoodle

                                    I used this recipe last week and I was pleased with the results. I usually use tapioca flour as my thickener, but since I do not have any here, I used the flour as recommended. I have to say that I thought that the results were superior to when I use the fancy-dancy tapioca flour. The filling held together nicely and I was actually able to cut the pie into discrete slices.

                                  2. I love King Arthur Flour's Traditional Pie Crust recipe, although they have several others. Their blog is awesome for first time bakers because the step by step pictures show you how it should look at each stage. There are also new techniques for intermediate bakers.

                                    For filling, I take a riff on the Cooking Light Best apple pie filling. I use Cortland apples and I add a dash of ginger and nutmeg to it, sometimes increase the cinnamon a touch. I also add boiled cider and a touch of clearjel or flour.

                                    1. Can I go another route and suggest apple dumplings? There's a recipe in Bill Neal's Biscuits, Spoonbread, and Sweet Potato Pie. He wraps whole cored and stuffed apples in pastry and bakes them in a buttery sugar syrup. If pastry doesn't vex you, it's an easy recipe that yields incredible results with fresh apples. Depending on the size of your apples, it can make four to six dumplings, maybe even eight if the apples are really small. Proportions are up to the cook, crust lover or apple lover. Please check it out, so worthwhile!

                                      1. Anyone have a recipe for a large free form apple galette (French style)? I bet I could use my favourite apple pie recipe, but would love a more authentic dough.

                                        4 Replies
                                        1. re: itryalot

                                          I started with the free form tart, in my Mark Bitmann How to Cook Everything book it is called a rustic fruit tart. I have done it with berries and with apples. they both turned out fantastic, even though I am sure now that I overworked the dough. I am moving up to apple pie this weekend for Canadian thanksgiving, and your post has been very helpful. I have been asking all the same questions. I am leaning towards a full butter crust (this one specifically) and Grandma Ople's pie recipe, our friends made this with a store bought crust and it was something magical!

                                          here is the recipe for the rustic tart crust, it is his sweet tart crust, close to pie, but with sugar in it, by Mark Bittman

                                          Good luck....wish me luck too!!

                                          PS I found these websites helpful for crust making tips...

                                          1. re: cleopatra999

                                            I think I am trying the butter crust for my pumpkin pie this weekend and Bittman's crust for an apple galette (free form). That crust should work for that, shouldn't it?

                                            1. re: itryalot

                                              yes, that is what he recommends for the free form tarts (he calls them rustic tarts) and that is what I used, it worked perfectly.

                                          2. re: itryalot

                                            There was a recipe in Saveur many years back, with a walnut pastry, I think. Gosh, I should go try to find it for you...Okay, didn't find the one I had in mind, sorry, but did find this, which looks good: http://www.culinate.com/recipes/colle... I'm now wondering where that walnut apple crostata recipe is? I'll return if it comes to me...

                                          3. Darn it, just when I had my mind made up.
                                            Look at these.



                                            Still debating - which type of apples, although Granny Smith seems to be the apple of choice.

                                            7 Replies
                                            1. re: itryalot

                                              in my opinion keep it simple. In the Bittman recipe it is actually just fruit, no sugar, nothing, the focus is on the crust & simple fruit. I added a bit of maple syrup and cinnamon to mine. try this first, get fancy next time. I am not a baker, I am trying, but I keep trying really difficult fancy recipes for my first time (my fruit layered cake with buttercream icing was a disaster to look at).

                                              I have a feeling this tart is for thanksgiving this weekend? spend your effort on the crust as that really makes the difference and buy a really good ice cream to go with it just in case....I like the hagen daaz dulce de leche with apple anything.

                                              As for the apples I am debating that too. I know Smiths are the baking apple, but I have a bag of galas in the fridge. again, ease for this round...gala is going to win. my mother in law uses gala, she always has a good pie.

                                              1. re: cleopatra999

                                                does anyone know if you can make a full apple pie the day before you bake it? or does this wreck the crust?

                                                1. re: cleopatra999

                                                  Never tried it, wouldn't be too optimistic. But uncooked apple pies FREEZE very well.

                                                  1. re: cleopatra999

                                                    I have heard of people making the crust, wrapping it or rolling it out and putting it in the baking container, wrapped in plastic film. Making the flling then, and baking on the next day.

                                                    1. re: cleopatra999

                                                      you can freeze an unbaked or baked apple pie. but you can't make a pie and refrigerate it or leave it out uncooked for any length of time. as you suspected, the liquid in the filling wrecks the crust.

                                                      I personally always prefer my apple pie the day after it is baked. The flavors seem to come together better. Bake it, keep it out at room temp (I store mine in microwave)--unless filling has dairy--then reheat before serving.

                                                      1. re: missmasala

                                                        I meant that you can IF you only filled it right before baking, but can prepare all the components and keep them separate.

                                                        1. re: itryalot

                                                          oh yeah, i've done that. i've refrigerated the apple filling part for several days with no problem.

                                                          IMHO , the best would be to roll out bottom crust and place in pan and freeze, then dump filling into frozen bottom shell and top with rolled top crust. a frozen bottom crust will bake up crisper than a fresh one.

                                                2. Results:
                                                  1. Husband's Office - Made Everyday Cooking recipe, used two thirds the sugar. It was fabulous. Baked from frozen crust do to timing and the crusty was very good and flaky.
                                                  2. My staff luncheon - Made apple crumble pie using same dough and filling as #1. Still great; cooked from very cold refrigerated dough. Worked just as well because I had the oven preheated using convection, filling made. So the dough never actually warmed up before cooking.
                                                  2. Cdn Thanksgiving - Used Bittman's butter crust to make enough for two discs the day before. I rolled one extra large disc, put between wax paper and the wrapped and froze. Made filling (very basic) the morning of. After some taste and texture testing, I stuck with Granny Smith. That day, I took the large disc out of the freezer and laid it on parchment paper on a cookie sheet. When we took the turkey out, I filled the center with pie filling, folded over the edges, sprinkled with some superfine sugar on egg wash.
                                                  Honestly, it was a thing of beauty. It will be my go to. Looked gorgeous on a large round platter. Didn't have a chance to take a photo of it before it was inhaled. I had to fight people to let it cool off. Served with great quality vanilla gelato. I am definitely repeating that. Plus, I think it gives me liberty to make it not look perfect - not as obvious as with a pie.

                                                  2 Replies
                                                  1. re: itryalot

                                                    Since you liked the rustic tart, sometime try making individual ones, using a 6" diameter circle (a rubbermaid container has the perfect edge to use as a "cookie cutter" for this) Bake at 375 for about 20 min. if I remember correctly - it's been a couple of years. I think you get more crispness in the tartlets than in the full-size.

                                                    A related dessert that I want to try was featured on PBS Create's Trick or Treat programming. On Chefs Afield, Patrick O'Connell made an Upside Down Skillet Tart - small crepe pan with butter, batter, then very-thinly-sliced apples laid on the batter as the underside cooked. There was some sort of syrupy cream poured around the edges, then the thing was flipped and flamed (calvados?), flipped onto the serving plate so the caramelized apple side is up, then topped with vanilla ice cream. He said they make these ahead of time and keep them on a parchment-lined sheet pan, rewarming just before serving.

                                                    1. re: itryalot

                                                      great job itryalot, glad the Bittmans butter crust worked for you. I used his crust and the Grandma Oples pie recipe...you should definitely try this one. the lattice top was a bit daunting, but sooooo worth the effort, and not as hard as I thought. The caramel apple flavor was such a delicious treat. I used galas and I thought they were really good. I will definitely try different types of apples.