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Applesauce Galette

August 26, 2018March 12, 2022 Zoë François 1 Comment

The Applesauce Galette is the comfy-jeans and T-shirt of the pie and tart world. It’s all the flavor of a pie’s great crust and fruit filling, but is rustic and stylishly unkept in its presentation.

I went the extra mile to fan out the sliced apples, but you can just pile them on if you want to take your applesauce galette to even greater shabby-chic heights.

I started by making a very simple applesauce, which is nothing more than apples, a few spices and a spoon full of honey. I spread a layer of the applesauce on a pie dough, covered it in sliced apple, folded up the crust and finished it with lemon sugar. Nothing could be easier and it is one of my all time favorite desserts. Add vanilla ice cream and really, in my mind, it is perfection.

In other big news … you can now find all of the equipment I use in my posts on my ZoeBakes Amazon Store.

Caramel Apple Pumpkin Pie

November 21, 2017January 19, 2022 Zoë François 55 Comments

This caramel apple pumpkin pie is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.

Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.

Paleo Stuffed Apples

December 3, 2014January 16, 2023 Zoë François 7 Comments

These paleo stuffed apples are the perfect dessert for the week after Thanksgiving. I’ve personally vowed not to eat pie this week, although leftovers don’t seem to count. I doubt I’m alone in feeling like I may have overdone it a bit last week and my body is craving lighter fare. This feeling doesn’t hit me often; I often think my appetite for decadence is insatiable. So, I figure my body is telling me something and for once I’m eager to listen.

I have a wonderful mentor in all things Paleo. My friend and neighbor, Stephanie Meyer, of FreshTart, has been inspiring us all with her Autoimmune Protocol Diet for months. When she first went on this mind-bogglingly-restrictive diet I wept for her. She loves food and cooking more than just about anyone I know, and this diet seemed a cruel end to that love affair. Well, I was dead wrong. I found myself lusting after all of her AIP postings on Instagram and wishing I was eating that way too. I am incredibly fortunate to be able to eat just about anything I want, although I had a bout of dairy intolerance, which has thankfully mostly passed. Giving up cheese, yogurt, ice cream and all things custardy was no easy task for me, but I managed and felt better for it. You don’t have to be on a Paleo diet to love these honey sweetened stuffed apples. I made them to bring to a dinner at Stephanie’s house and didn’t feel as if I was giving anything up. In fact, who cares that they happen to be Paleo, they’re freakin’ awesome and perfect for a week of eating cleaner.

The Salty Tart Pie Party

November 17, 2014November 9, 2021 Zoë François 142 Comments

My friend and rock star pastry chef, Michelle Gayer (The Salty Tart), is hosting pie pop-ups in Minneapolis for the whole month of November. To get one (or 3) of her pies, you need to show up at Hola Arepa on Monday afternoons from 3-7pm. Those are the official hours, but she’s been selling out in about an hour, so line up early if you want a pie. (Unfortunately, Hola Arepa is closed on Mondays, so you’ll have to go back the next day to sample their incredible menu and mighty fine cocktails.) Michelle came over to bake some pies with me so I could give you an idea of what she’s up to, but don’t go expecting to see these two on the menu, you just never know what mood she’ll be in and the pie selection will change to match her passing culinary fancy.

I have a lot to celebrate these days, in addition to these gorgeous pies (Michelle left them for me to devour). My latest book Gluten-Free Artisan Bread in Five came out a few weeks ago and I’ve been on book tour, I also just wrapped up a Craftsy video (the subject is very hush, hush, but I bet you can guess) and yesterday was my Birthday. To celebrate all of that I’ve paired up with my friends at Emile Henry to GIVE AWAY 5 gorgeous PIE PLATES for you. Just leave me a note about your favorite pie and you’ll be entered to win. Sorry, but it is only open to those in the USA.

Here are some more pictures of my afternoon of pie baking with Michelle. Got to love the blow torch and sugar dusting!

Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.

Homemade Caramel Apples

October 24, 2012September 12, 2022 Zoë François 14 Comments

My boys are called to the apple bins at the grocery store these days like a siren song. Framing every bin are rows of gooey caramel apples, studded with nuts, candies and chocolate. Seriously, I can’t blame them for being drawn in, they are irresistible. But, then you bite into them and they are always just a touch disappointing. The apples are usually soft and the caramel is cloyingly sweet and tastes like it was from the previous generation. I convinced my boys to walk by without taking one, but only after promising to make them some at home. We picked fresh, crisp, juicy apples (Honeycrisp, Sweet Tango or a variety that is a bit tart). The caramel is easy to make and is rich, creamy, gooey and not over-the-top sweet. I like them with salted peanuts pressed into the caramel, but the boys like the apples dipped in caramel with no other interruptions. Read More

Apple Galette – Pie without a Dish

October 15, 2012March 12, 2022 Zoë François 32 Comments

This is apple galette is a rustic French tart with a rather fanciful name, but at the end of the day it is just a pie without a plate. It is simple to make and imperfection is part of its old world charm. No fancy fluting or lattice top crust to worry about and yet the flavor is just as wonderful.