Sarah Koob's desserts have a seasonal bent, and each time of year brings different requirements. "You can't get through fall without an apple pie on the menu," she says. "I tried." She dresses up an apple crumble pie here in two ways: She uses a sugar crust and she tops it with a sweet crumble instead of crust, in the style traditionally known as Dutch apple pie. Both elements give it more texture and allow her to use less sugar in the apples. Wine Spectator's Owen Dugan presents.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
|Mixed Berry Tart With Oatmeal Streusel|
|Sweet Sparkling Wines|
|Linden Crème Brûlée With Crumble and Pear Sorbet|
|Cornbread Pain Perdu With Poached Apricots and Lemon Verbena Ice Cream|
|Sherry and Oxidized Wines|
|Chocolate Layer Cake With Bittersweet Ganache|
|Spirits and Cocktails|
|Cheeses With Mostarda, Marmalada and Chutney|
|Ports: Vintage, LBV, Ruby|