This year for Thanksgiving I contributed several dishes and I definitely wanted to keep them all as seasonal as possible. I am not really into pumpkin pie, for the most part I feel like pumpkin pie is too...not real/fresh tasting...I mean...how many bakers out there are buying a pumpkin, roasting it, pureeing it...you get the point. SO, most turn to canned pumpkin which I don't love...it doesn't even look like real food when it comes out of the can (I checked today). Anyway, I did stumble upon this extra light pumpkin pie that calls for creme fraiche in the filling as well as for the topping and it's become a go-to for me. Even my non-pumkin pie-loving family is a big fan. Anyway, let's talk apples.
(apples bathing in butter mmmmmmmmm)
This is seriously the easiest dessert EVER. All you have to do is peel, core, and slice in half a bunch of apples. Then add sugar and butter to an oven-proof skillet, add the apples cut side up. Cook until caramel forms, about 30-40 minutes, add your dough atop and bake for 35 minutes. Voila! Right before serving you heat the bottom of the pan and then invert the whole thing onto a serving dish done. The recipe I followed was actually for an Italian apple tart, though to me it looks just like a tarte tatin. Either way, super easy, few ingredients, great way to impress guests.
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