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2. Put the flour and salt in a food processor and pulse a few times to combine. Scatter the butter over the top of the flour and pulse 6 to 8 times, until the butter resembles coarse crumbs. Add the sour cream mixture and pulse until the dough just comes together. Scrape the dough onto a flat surface, flatten into a disk, wrap in plastic wrap, and refrigerate until the dough is cold, at least 1 hour and up to 2 weeks.

3. Spread the sugar over a flat surface. Place the disk of dough on the sugar and turn to coat in the sugar. Roll the dough out to a 14-inch circle that’s ⅛ inch thick, flipping the dough once in the sugar during the rolling. Using a 12-inch plate as your guide, cut out the dough into a 12-inch round. Transfer the dough to a baking sheet lined with parchment paper and refrigerate for at least 20 minutes.

4. Preheat the oven to 375°F.

5. To prepare the apples, combine the apple juice, lemon juice, sugars, and cinnamon in a small saucepan and cook, whisking occasionally, over high heat until slightly thickened and reduced to ½ cup, about 5 minutes. Cover the glaze and keep warm.

6. Slice the apple halves crosswise into paper-thin (about 1/16-inch) slices. Arrange the slices, overlapping them slightly, on the pastry round. Brush the tops of the apples with some of the warm glaze. Transfer the baking sheet to the oven and bake the tart until the apples are soft and the pastry is golden brown, 35 to 40 minutes.

7. Remove from the oven and immediately brush the tops of the apples with more of the warm apple glaze. Using a large metal spatula, carefully transfer the tart to a wire rack and let cool for 10 minutes before serving.

8. Ladle some of the cinnamon crème anglaise onto large dinner plates and top with a slice of the apple tart.

CINNAMON CRÈME ANGLAISE

Makes about 2 cups

1 cup whole milk

1 cup heavy cream

½ teaspoon ground cinnamon

1 cinnamon stick

½ vanilla bean, split and seeds scraped

6 large egg yolks

½ cup sugar

1. Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.

2. Put the milk, cream, cinnamon, cinnamon stick, and vanilla bean and seeds in a medium saucepan and bring to a simmer over low heat. Remove from the heat.

3. Whisk together the egg yolks and sugar in a medium bowl. Gradually whisk in the hot milk mixture. Remove the cinnamon stick and vanilla bean, and return the entire mixture to the saucepan. Cook, stirring constantly with a wooden spoon, over medium-low heat until the custard thickens and leaves a path on the back of the spoon when you draw your finger across, about 2 minutes.

4. Strain the custard into the bowl set in the ice bath and stir until chilled. Cover and refrigerate until cold, 3 hours or overnight.

SWEET POTATO PIE

CINNAMON CRUNCH ICE CREAM

Sweet potato pie is as southern as desserts come. Though it is a favorite in the soul food repertoire, you do not often see it on tables north of the Mason–Dixon line and west of the Mississippi. A traditional ending to Thanksgiving dinner, this silken pie is due for a nationwide comeback as a delicious finale to any fall or winter meal. I love to see an ingredient cross the preconceived boundaries of savory and sweet, and the naturally high sugar content in the potatoes makes its shift from dinner to dessert a seamless one. Yes, you could serve it with store-bought vanilla ice cream, but time dedicated to making your own rich ice cream studded with buttery clusters of cinnamon-spiced graham cracker crumbles is time well spent. Everyone at your table—Thanksgiving or anytime—will be glad you did.

Makes 1 (9-inch) pie

Sweet Potato Filling

2 pounds sweet potatoes

3 large eggs

½ cup granulated sugar

¼ cup packed light brown sugar

2 tablespoons molasses

2 teaspoons ground cinnamon

¼ teaspoon fine salt

1 teaspoon vanilla extract

1¼ cups evaporated milk

2 tablespoons unsalted butter, melted and cooled

Graham Cracker Crust

2 cups graham cracker crumbs (about 15 crackers)

8 tablespoons (1 stick)