Apple Pie

Apple Pie

Beth’s Classic French Apple Tart | ENTERTAINING WITH BETH

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Elegant French Apple Tart
Apple Turn Overs
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Apple Tarte Tatin

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Easy Almond Croissants

For advice on Apples and their Sweetness (Pick ones in the sweetest spectrum for this recipe)

Serves 8

For Crust:
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)

For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon

For the topping:
2 gala apples, peeled, cored and sliced 1/8 ” thin
½ tsp of sugar (2 g)
2 tbsp apricot jam, heated until liquefied (30 ml)
juice of ½ a lemon

In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)

Meanwhile, place apple chunks, sugar, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.

Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.

Roll out dough onto a floured surface and fit into a 9″ tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.

Peel, core and slice apples very thin, about 1/8 ” thick. Place in bowl and squeeze with lemon juice to prevent browning.

Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.

Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.

Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila!

Serve with vanilla ice cream or a dollop of homemade whipped cream.

Serves 8

2 cups of heavy cream (480 ml)
2 tbsp powdered sugar (13 g)
1 tsp vanilla extract (5 ml)

Combine ingredients and whip until stiff peaks form.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!

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Apple Pie

McDonalds Baked Apple Pie Homemade Vegan-Vegetarian

McDonalds Baked Apple Pie is “It’s the tradition you love to uphold, with delicious apples lightly spiced with cinnamon, baked in flaky pastry.”

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This is my favorite out of all of the items on McDonalds menu. Partially because I love apples more than anything else in the food world and partially because dessert is my favorite food group ever. I think the fact that they were 2 for $1 for a very long time may have something to do with it. They were always hot and ready, and quite delicious if I must say. Just think about the other pies in its class. A super hot baked affordable-culinary masterpiece compared to the cold, sugar glazed pie bricks in wax paper packaging at the corner store. No contest. The calorie comparison comes in at about 202 for mine and 250 for theirs.

*Disclosure: I am bias towards hot food.

1 cup all purpose flour
1/2 tsp salt
5 tablespoons vegan butter
5-7 tablespoon ice water
1 Golden Delicious Apple, peeled, cored, diced
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon vanilla extract


Whisk together all purpose flour and salt.

Cut in vegan butter using a fork or pastry blender. Work quickly to reach a crumbly, flaky consistency.

Stir in cold water until the dough is moist enough to easily stick together, but not dripping wet.

Place the dough onto a piece of parchment paper and gather into a dough ball. Place another sheet of parchment paper on top.

Roll the dough out until it is about 1/4 inch thick, using a rolling pin. Fold the sheet of dough in half, again and again until the sheet has been folded into about 1/4 or 1/8 its original size.

Wrap the pie crust dough in the parchment paper and freeze for about 30 minutes.

Mix the dice apples in a bowl with cinnamon, nutmeg, and vanilla extract.

Preheat oven to 400 degrees Fahrenheit.

Remove the dough from the freezer and lay it on a piece of parchment paper that has been lightly floured.

Dust the top of the dough with flour, then cover with a second sheet of parchment.

Roll the dough out for a second time into a square that is about 12 inches by 9 inches and about 1/4 inch thick.

Cut the sheet into five equal segment lengthwise and once done the center to create 10 equal size rectangles.

Distribute the apple filling mix on top of five of the dough segment. Place another piece of dough on top of the ones toped with apples.

Use a fork to press and seal the edges of the two sheets together. Make sure the are well connected all the way around.

Place the small pies on a baking sheet that has been covered with parchment paper. Cut three ventilation slits in the top of each pie.

Bake for 15 minutes and then enjoy.

Warning: Pie filling may be very hot.

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Apple Pie

Sparkling Apple Sangria — Lynn’s Recipes

Lynn demonstrates how to make a great cocktail for the Holidays. The apples infuse with the wine to make this delicious. From Pinterest. (Spoon Fork Bacon Blog)

Serves 4-6

1 (750ml) bottle of Riesling (can substitute Pinot Grigio, if desired)
1 Red Delicious apple, julienned
1 Granny Smith apple, julienned
½ (750ml) bottle of brut champagne or sparkling wine, chilled

Pour Riesling into a large pitcher and stir in apples. Place in refrigerator and allow to sit for at least 2 hours and up to 24 hours.
Add champagne/sparkling wine, stir and serve.

**If apples brown or get limp while infusing into the wine, strain the apples out and replace them with fresh ones before adding the champagne and serving. The fresh apples will float to the top for a bit, but the sangria will stay just as delicious.

Print Version:

Instagram –
Conversion Chart —

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Apple Pie

Upside Down Apple Tart | Everyday Health

Claire shows us how to make a tarte tatin, the French version of an upside down apple tart.

The best salad for fall:

Liven up your lunch with Claire’s recipe for a ham, chedder, and apple slaw sandwich:

Everyday Health is your No. 1 resource for health and wellness advice. We make it fun and easy to live a healthier, happier lifestyle. Subscribe now and start feeling better — every day.




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Apple Pie

Hot Apple Pie Shot with Everclear –

We’ve done several Apple Pie style drinks in the past, but one remained for us on our list, the Warm Apple Pie (with Everclear). Start by boiling down equal parts of apple cider and apple juice with some cinnamon sticks. When that is reduced, throw in some Everclear, and there you go, the Warm Apple Pie shot! Personally, I rank this right up there with our Apple PIe Cocktail from this time last year for taste. More on the sweet side, with a hidden kick, this shot can be really addictive, but it’s perfect for autumn and winter. Like this video? Be sure to subscribe and feel free to share it with people.

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Happy Drinking~!

Boil down 1 part each:
Apple cider
Apple juice
with some cinnamon sticks
Let cool and add:
1 part Everclear

Music: UpStep Dubstep ()
Royalty Free Music by

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Apple Pie

Good Eats – Alton Brown’s Vegetable Soup

How to pick the best produce?
How to make soup from scratch?
How to teach kids in the kitchen?
How about meetin Alton’s nephew Elton?*

Thanks Alton Brown, Food Network & Scripps for the perfection that is Good Eats.

*Elton is an actor

Lemme help you vegan:

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Apple Pie

How to make the Apple Pie Shot – Tipsy Bartender

This shot is super fun…THE APPLE PIE SHOT! We love drinks that mimic desserts, and this one is amazing. Vodka and apple juice are not a typical combination you’d expect to be a good pair, but when topped with whipped cream and cinnamon, it’s a badass combo! Tastes just like a slice of ice cold spiked apple pie! Yum!

Check out our other awesome shot episodes, and if you like what you see please subscribe to the #1 bar show on YouTube!

1 part Vodka
1 part Apple Juice
Whipped Cream

1 parte de Vodka
1 parte de Jugo de Manzana
Crema Batida








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Apple Pie

A Gluten-Free Apple Pie

Blog Post:


2 1/2 Cups gluten-free all-purpose flour (I recommend Tom Sawyer’s flour)
1 Cup (2 sticks) FROZEN unsalted butter, cut into 1/2 inch cubes
1 Tsp Salt
1 Tbsp Sugar
7-10 Tbsp ice water

Combine flour, butter, salt and sugar in a medium size mixing bowl (or a food processor- your choice whether you want to get your hands dirty or not) and massage with your hands till the mixture resembles a coarse meal with pea size pieces of butter. Add ice water 1 tbsp at a time while massaging with your hands in-between until mixture begins to clump together. If the dough isn’t holding together, add a little more ice water and massage again.

Once dough is holding together, place dough on a clean surface and shape into two disks. If you see little bits of butter in the dough, don’t panic or over-knead! These small chunks of butter help the crust to be flaky and delicious! Sprinkle a little GF flour on both disks, wrap them separately in plastic wrap, and then refrigerate for at least 1 hour.

While crust is in the fridge, here’s what you’ll need for your pie filling!

7 Organic medium size granny smith apples, peeled, cored and thinly sliced
1 lemon, juiced
3/4 Cup organic brown sugar (light)
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Cup GF all-purpose flour

In a medium size bowl, squeeze the lemon juice on peeled, cored, and thinly sliced apples and toss lightly with a wooden spoon. Next, combine all the remaining ingredients and mix gently to coat the apples.

Start your oven at 450 degrees.

Now that the filling is ready and the 1 hour has past, take out the two disks from the fridge and let them both sit for 5 mins. Roll out disk 1 on a lightly floured surface into a 12-inch circle. Add the circle disk 1 into a round 9-inch pie plate. Gently press the dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors (or your hands, like I did) and trim or form the dough into a thick crust, 1/2 into of the edge of the pie dish. Then roll of out second disk, as before, so it’s ready. Add pie filling and then gently place the second rolled out disk on top of the pie filling. Press the dough together forming a nice crust with your thumb or a fork. Score the top of the pie with four 2-inch long cuts. Place in the oven for 35-45 min.

Lastly, enjoy!

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