Apple cinnamon gummy candies

6 Tbsp gelatin

1 cup of apple juice

1/4 tsp of cinnamon

2 Tbsp of honey

  • In a small saucepan, whisk the gelatin and cinnamon together until evenly blended.
  • Add the apple juice and turn heat to medium; whisk until there are no lumps.
  • When the mixture starts to warm, add the honey and whisk well.
  • If the mixture thickens up too fast, don’t worry, the heat will liquefy it again.
  • Pour in a glass measuring cup, for easy pouring into a silicone candy mold or a small loaf pan.
  • Pop in the freezer for 15 minutes.
  • Then remove from the freezer, and pop out of the mold or cut the loaf into small squares.

Crêpes aux pommes dorin

Batter for about 20 small crêpes

1 1/2 cups all purpose flour
1 egg
1 egg yolk
1 Tbsp of oil
2 cups of milk
1 Tbsp Applejack or Calvados

For the filling

6 Tbsp of unsalted butter
4 lb tart apples, peeled, cored and sliced
8 Tbsp of sugar
6 Tbsp light cream
6 Tbsp of Applejack or Calvados

To finish

Sugar
6 Tbsp of Calvados

  • For the batter, put the flour into a bowl, make a well in the center, and add the egg, egg yolk and oil.
  • Mix in half of the milk, drawing in the flour from the sides of the bowl.
  • Add the rest of the milk and the Calvados and mix well.
  • Let rest for 2 hours.
  • For the filling, melt the butter in a thick pan and cook the apples, stirring all the time, until they are soft but not puréed.
  • Stir in the sugar, cream and Calvados.
  • Lightly oil a pan and heat until hot.
  • Cover the pan with a thin layer of batter and cook until brown.
  • Turn over and cook the other side. Remove and keep hot.
  • Do the rest of the batter in the same way.
  • Place a crêpe in the bottom of a hot fireproof dish, spread with some of the apple mixture and cover with another crêpe.
  • Continue in this way sandwiching the apple mixture between each crêpe and finishing with a crêpe on top.
  • Keep everything hot.
  • Dust thickly with the sugar, heat the remaining Calvados and flame the crêpes with this.
  • Serve at once, cutting the crêpes into wedges.

Tarte Tatin aux pommes

8 to 10 servings. This pie is best served at room temperature with a dab of crème fraîche.

Pâte brisée

1 1/2 cups of flour
1 stick of frozen unsalted butter, cut into pieces
1/4 cup of chilled water
1/4 tsp of salt
1 Tbsp of sugar
1 egg lightly beaten

  • Place water and butter in a food processor.
  • Process until mixture resembles cornmeal.
  • With motor on, add the water mixed with the sugar, salt and egg yolk.
  • Process until the dough begins to gather into a ball. Do not over process.
  • Shape into a ball and cover dough with plastic wrap. Refrigerate for at least one hour.
  • Roll out the dough on a floured surface to a 13-inch round and chill in the refrigerator.

Filling

8 granny smith apples (peeled and quartered)
3/4 cup of sugar
4 Tbsp of butter

  • Preheat oven to 450°F.
  • Put 2 Tbsp of butter in a heavy 12 inch round fireproof pan, melt and add half the sugar along with 1 or 2 Tablespoons of water for moisture.
  • Cook gently until it bubbles. Turn off the heat.
  • Tightly arrange the quartered pieces of apples on the pan. Fill any spaces with pieces of apple.
  • Cook, covered for 10 minutes until the apples have softened.
  • Uncover and cook until the apples start to caramelize – about 15 minutes.
  • Cut the remaining butter over the apples and sprinkle the rest of the sugar as well.
  • Gently lay the pâte brisée over the apples so that it falls on the side.
  • Prick the top evenly with a fork to let the steam escape.
  • Cook in preheated oven for 10 minutes then turn oven down to 350°F and cook for another 1/2 hour or until the crust is golden.
  • Let the pie cool. But warm up the pan before unmolding the pie on a serving plate. Move the pie back and forth gently to make sure it does not stick.

Tarte aux pommes

Pate sucrée

For 2 galettes – 10 1/2 inch pie pans.

3 cups of all purpose flour
2 1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt
1 egg & 1 egg yolk beaten
1 cup of roasted pecan (ground in food processor)

  • Combine the ingredients in a bowl and work until you can form a ball that holds together.
  • Place on the table and smear the mixture with the palm of your hand a few times.
  • Divide into 2 pieces. Reserve one piece and refrigerate.
  • Roll the other into a 12 inch round about 1/4 inch thick. It helps to roll the dough on a plastic sheet that provides good support when the dough is lifted around the rolling pin, ten unrolled into the pie shell. This step can be tricky when the dough is too soft since it breaks easily. Either refrigerate it for a while or simply press the dough in the pie pan by hand.
  • Make a border about 1/2 inch high (thicker at the base for preventing border from collapsing during cooking).
  • Cut off any dough above that and reserve with the other half of the dough in the refrigerator for another pie.
  • Refrigerate until firm while preheating the oven at 400°F.
  • Cook for 12 to 15 min.

Apple sauce

6 Macintosh apples
Cinnamon, sugar
2 Tbsp of butter

  • Cook the apples, uncovered, on high heat until all liquid is evaporated and the apples are slightly caramelized. Leave the apples chunky if you like.
  • Add the sugar toward the end of the cooking.
  • Mix in the butter.

To assemble the pie

Pate brisée for a 10 inch ring mold (precooked)
4 or 5 good size apples (I prefer Granny Smith)
3 Tbsp of sugar
Apricot jam for glazing (strained: boil the jam and pass it through a fine sieve)

  • Quarter the apples. Core and peel them. Cut each quarter into 4 or 5 slices.
  • Cover the bottom of the pie shell with a thin layer of apple sauce.
  • Arrange the sliced apples like a deck of cards on top of the apple sauce. Make the center of the pie like the petals of a rose.
  • Sprinkle the sugar on the apples.
  • Bake in 400°F preheated oven for 45 minutes or until the edges of the apple slices get slightly brown.
  • Glaze immediately with the strained apricot jam (and diluted with cognac if desired).

Apple Crisp

Granny Smith apples
1 stick of butter
2 handfuls of cornflakes
1/2 cup of brown sugar
1 Tbsp of cinnamon in water (to make a paste)
Then, up to a 1/4 cup of water

  • Drop cinnamon mix on rough cut Granny Smith apples, and mix well
  • Drop apples into the pan, then top with cornflakes and brown sugar
  • Then cut 1 stick of butter in small pieces over the top
  • Cook at 375F for about 45 mins; it should be crisp on top, with the apples partially melted

Jewish Apple Cake

6 Cortland apples
1 cup chopped nuts
4 eggs
2 cups of sugar
1 cup of oil
2 tsp of vanilla extract
2 cups of flour
1/2 tsp salt
4 tsp baking powder
4 tsp cinnamon

  • Preheat the oven to 350°F.
  • Pare and slice the apples, cut into bite-sized pieces.
  • Mix the apples with the chopped nuts and set aside.
  • Beat together the eggs, sugar, oil, and vanilla extract.
  • In a separate bowl, sift together the flour, salt, baking powder, cinnamon.
  • Don’t fold into egg mixture until apples are ready, as batter will begin to rise.
  • Add the egg mixture and flour mixture together, mix in apples and nuts.
  • Pour into a 13 x 9 x 2 baking pan.
  • Bake at 350°F for 50 to 60 minutes.
  • You can make an optional topping with 2 tsp of cinnamon and 1 tsp of sugar.
  • Sprinkle on top of the cake batter before inserting the pan in the oven.