Cook

update apple pie

A few tweaks transform humble apple pie into a work of art.

Start by giving your pâte brisée an irresistible nuttiness: Replace ½ cup of all-purpose flour with ½ cup of nut “flour” made by processing nuts (hazelnuts, walnuts, or pecans) until finely ground; or simply use ½ cup of store-bought almond meal. Then fit the dough in a fluted tart pan with a removable bottom—it will yield a dessert with a sleeker profile that’s easier to slice and serve than one baked in a standard pie plate.

For the filling, top homemade applesauce—spiked with Calvados, if desired, and given a blush of color from the apple skins—with concentric circles of petal-thin apple slices (easily done with a mandoline). Once out of the oven, brush with melted currant jelly for sheen—and a more rosy hue.

Kids

PLAN AHEAD FOR SCHOOL LUNCHES

The week’s lunchbox menu is easier if you repurpose leftovers: Make meatloaf for dinner, doubling the recipe to get an extra loaf for using in sandwiches the next day—and even the next. Layer meatloaf slices on a whole-grain bun with toppings. Tuck in fruit and perhaps a cookie. Do the same for rice and beans (burritos!), grilled or poached chicken (avocado wraps!), or roasted vegetables (frittata!).