For the Crust- follow , or use store bought.

For the Filling-

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Directions:

1. On a lightly floured surface, roll out 1 piece of pie dough to fit a 10.5″ X 2.5″/ 1.25qt-capacity pie dish. Place in the pie dish, forming it to the dish, and crimping along the edges with your fingers. Pierce the inside bottom of the pie dish three to five times with the tines of a fork. Place the pie dish in the refrigerator to chill for 20-30 mins., or freeze for 10 minutes. Ìý
2. Preheat the oven to 400°F.Ìý
3. In a 10-inch nonstick skillet over medium heat, melt the 2 tablespoons of unsalted butter, then add the sliced apples. Cook for 2-3 minutes, then add the add the brown sugar, salt, lemon juice, flour, cinnamon, and nutmeg, stirring to coat the apples in the sugar and spices. Now, cook the apples a further 3 minutes, or until the apples are slightly softened but still maintain their shape. Remove from the heat, and immediately stir in the vanilla extract. Set aside.Ìý
4. Remove the prepared pie dish from the refrigerator or freezer. Place the empty pie dish in the preheated oven (to blind bake the crust), and bake for 12-15 minutes. Remove from the oven. Ìý
5. Lower the oven temperature to 375°F.Ìý
6. Fill the pie dish with half of the cooked spiced apple mixture, evenly spreading the mixture out, but not flattening the apples on top. Add the remaining apples to the dish, allowing the rest of the apples to naturally pile up in the middle.
7. Roll out the second pie crust on a lightly floured surface. Roll it large enough to cover the pie (roughly 12-inches). Place the pie dough on top of the apples, completely covering it, then, folding over the edges of the dough (or using the tines of a fork to crimp the edges), or trimming the excess dough from edges.Ìý
8. In a small bowl, add the egg, and 1 tablespoon of water. Lightly beat together with a whisk. Brush the egg wash on top of the pie dough with a pastry brush.
9. Then, evenly sprinkle a dusting of light brown sugar on top of the pie (about 1 teaspoon or so).  Ìý
10. Remove from the oven and allow the pie to rest at least 1 hour before serving, or up to 2 hours, preferably. Serve with vanilla ice cream and enjoy!Ìý

Ìý

Recipe by Madison of

Ingredients:

• 1 1/4 pounds cherries
• 3/4 cups all purpose flour
• 3/4 cups sugar
• 1 vanilla bean, seeds scraped
• 3/4 cup whole milk
• 4 eggs - room temperature
• 3 1/2 tablespoons salted butter, melted
• 1 packet vanilla sugar (optional)
• Powdered sugar

ÌýInstructions:

1. Preheat oven to 400Ìý
2. Butter 9" tart or pie dish
3. In a medium bowl, combine sugar, flour, vanilla bean.
4. Gently whisk in milk, eggs, melted butter, & set aside.
5. Pack tightly bottom of buttered dish with cherries.
6. Carefully pour batter over cherries.
7. Sprinkle with vanilla sugar (optional).
8. Bake for 30 minutes until Clafoutis is golden browned and puffed up.
9. Let cool, sprinkle with powdered sugar.

Bon Appetit !

Recipe byÌýKatherine ofÌý

Preparation time: 60 mins

Cooking time: 50 mins

Ìý

Cinnamon roll crust:

2 tsp ground cinnamon
1/3 cup (70gr) brown sugar

3 tbsp (45 gr) unsalted butter, at room temperature

1 sheet ready-rolled shortcrust pastry

flour for dusting

Ìý

Apple pie:

10 tart apples thinly sliced

juice of 1 lemon

butter for greasing

1 sheet ready-rolled shortcrust pastry

1/4 cup (50gr) brown sugar

1 tsp ground cinnamon

3 tsp vanilla extract

1 tbsp grated orange peel

1 egg, beaten

Ìý

White glaze icing:

1 cup (125gr) icing sugar

1 tbsp butter, softened

2 tbsp orange juice

1 tbsp grated orange peel

Ìý

Make the cinnamon-roll crust:

1. Combine brown sugar and cinnamon in a small bowl. Add the softened butter and mix until well combined.
2. Unroll the shortcrust pastry sheet on a lightly floured surface and spread the cinnamon butter evenly on top.
3. Roll the pie dough into a tight log.
4. Trim and discard about 1 1/2 inches (3-4cm) from both ends; cut the remaining log crosswise into 1/2inch (1,3cm)-thick pieces.
5. Arrange the pieces cut-side down in a somewhat circular shape on a floured parchment paper. Lightly dust with more flour, cover with an other baking parchment then gently roll out into a 10-inch (26cm) round. Refrigerate until ready to assemble the pie.

Ìý

Preparing the apple pie:

1. Peel and slice the apples. Toss with the lemon juice.
2. Grease the pie plate with melted butter. Line the plate with the second shortcrust pastry sheet and prick the base with a fork.
3. Arrange a first layer of apples in the dough-lined pie plate. Add brown sugar, cinnamon, vanilla and grated orange peel. Then repeat with a second layer.
4. Invert the cinnamon-roll crust on top and peel off the parchment. Trim off the the overhanging dough and pinch the crusts together. Brush with the beaten egg.
5. Bake at 400°C/200°C/Gas Mark 6, until the crust is golden brown and the filling is bubbling, about 50 minutes.

Ìý

White glaze icing:

1. Whisk icing sugar, butter and 2 tablespoons orange juice in a bowl until smooth.
2. Drizzle over the pie and brush it over the surface. Add grated orange peel.

Ìý