Five Last-Minute Apple Recipes From Disney To Make Your Thanksgiving

If you didn’t have a chance to make the Pumpkin Pecan Pie with us on the weekend, don’t worry; you’ve still got time to organize your Disney-inspired dishes ahead of the big day. We have five Disney Parks recipes that showcase the seasonal ingredient, apples, and the most challenging part is going to be deciding which one to try! Let’s take a closer look at what you can make later this week thanks to these Disney recipes:

Holiday Apple Tart from Tomorrowland Skyline Terrace at Disneyland Park 

Makes 12 Tarts

INGREDIENTS

STREUSEL

• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter, cut into cubes

APPLE FILLING

• 4 large apples
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup sugar
• 5 tablespoons water, divided
• 2 tablespoons cornstarch

CARAMEL CREAM

• 1 cup sugar
• 1/4 cup water
• 6 tablespoons salted butter, cut into cubes
• 1/2 cup heavy cream
• 1 teaspoon sea salt

APPLE TARTS

• 6 (3-inch) vanilla tart shells
• Holiday sprinkles

DIRECTIONS

FOR STREUSEL:

1. Combine flour, sugar, brown sugar, vanilla extract, ground cinnamon, and salt in medium bowl. 
2. Add cubed butter and use a pastry blender or two knives to cut butter into flour mixture until it resembles coarse sand. 
3. Set aside until ready to assemble tarts. 

FOR APPLE FILLING:

1. Peel, core, and chop apples into 1/2-inch cubes.
2. Melt butter in medium saucepan over medium heat. Add cinnamon, nutmeg, sugar, 3 tablespoons of water, and chopped apples. Cook, stirring occasionally for 4-6 minutes, until apple begin to soften. 
3. Combine cornstarch and 2 tablespoons water in a small bowl. Add to apple mixture and cook until liquid begins to boil. 
4. Boil for one minute, then remove from heat. Set aside to cool completely before assembling tarts. 

FOR CARAMEL CREAM:

1. Combine sugar and water in small saucepan. Heat over medium heat, swirling pan, but not stirring, occasionally until sugar is melted and is a light amber color. 
2. Carefully whisk in butter, one cube at a time. Remove pan from heat and slowly stir in heavy cream, whisking constantly until fully incorporated. 
3. Add salt and set aside to cool to room temperature. 

FOR HOLIDAY APPLE TARTS:

1. Preheat oven to 350°F. Place tart shells on a baking sheet. 
2. Spoon 1 tablespoon caramel cream into each tart shell. Add 1/4 cup cooled apple filling to each tart. 
3. Top with streusel, covering the top of the apples. 
4. Bake for 20-25 minutes, until topping is golden brown. 
5. Top with holiday sprinkles before serving. 

Cook’s Notes: Tart shells are available at many specialty grocery stores. You can also use your favorite homemade pie dough. Cut dough into 3 1/2- inch circles and place in the bottom of muffin tins. Bake at 400°F for 10 minutes. Remove from oven, fill, and bake as directed in recipe. 

Click here to download a PDF version of this recipe.

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WARM APPLE BUTTER CAKE RECIPE from The Disney Recipe Vault

Makes 15 individual cakes

INGREDIENTS

CARAMELIZED APPLES

• 2 Granny Smith apples, peeled and cored
• 2 tablespoons unsalted butter
• 1 tablespoon sugar 

BOURBON CARAMEL GLAZE

• 3/4 cup light brown sugar
• 1/2 cup unsalted butter 
• 1/2 tablespoon bourbon
• 1 cup heavy cream

APPLE BUTTER CAKE

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 3/4 cups sugar
• 8 eggs
• 2 egg yolks
• 1 cup butter, melted 
• 1 1/2 cups plus 1 teaspoon buttermilk
• 1 1/2 teaspoons almond extract

Vanilla ice cream, for serving

Dried apple slices, for garnish (optional)

Cranberries, for garnish

DIRECTIONS

FOR CARAMELIZED APPLES:

1. Cut apples into thin slices.
2. Melt butter in a large, heavy skillet over medium-high heat; add apples and sugar.
3. Cook apples until golden and softened. Set aside to cool.

FOR BOURBON CARAMEL GLAZE:

1. Combine brown sugar and butter in a large saucepan and bring to a boil over medium-high heat. Stir continuously until sugar dissolves.
2. Simmer over medium heat without stirring or touching pan until mixture is thick and dark amber in color, about 10 minutes.
3. Remove pan from heat. Carefully whisk in bourbon and heavy cream. Mixture will bubble vigorously and release very hot steam. 
4. Pour caramel into a bowl to cool; set aside. 

FOR CAKE:

1. Preheat oven to 350°F. Butter and flour fifteen (3/4-cup) ramekins; set aside.
2. Sift together flour, baking powder, baking soda, and salt in a large bowl. 
3. Whisk together sugar, eggs, egg yolks, and melted butter in a separate large bowl until well combined.
4. Combine buttermilk and almond extract in a small bowl; set aside.
5. Fold a third of flour mixture into egg mixture. Stir in half of buttermilk mixture. Fold in another third of flour mixture, then add remaining buttermilk mixture. Fold in remaining flour mixture. 
6. Ladle 1/2 cup cake batter into each prepared ramekin. Bake 20 to 22 minutes, or until a wooden pick inserted in the center of cakes comes out clean. 

TO SERVE:

1. While cakes are warm, carefully remove from ramekins onto a serving plate. 
2. Divide caramelized apples among tops of cakes. Spoon bourbon caramel glaze over top of apples and cake.
3. Serve with vanilla ice cream and garnish with dried apple slices and cranberries, if desired.

Click here to download a PDF version of this recipe.

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APPLE TART TATIN RECIPE – Topolino’s Terrace – Flavors of the Riviera, Disney’s Riviera Resort 

Serves 6

INGREDIENTS

APPLE TART

• 7 medium honeycrisp apples
• 3/4 cup sugar
• 2 teaspoons water
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice
• 1/3 cup unsalted butter, at room temperature
• 2 puff pastry sheets, thawed

CHANTILLY

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/4 vanilla bean, cut in half and seeds scraped
• Pinch salt

DIRECTIONS

FOR APPLE TART:

1. Preheat oven to 350°F. Peel and core apples, then cut each apple into 9 slices. 
2. Place sugar, water, vanilla extract, and lemon juice in large sauté pan and cook over medium low heat for 5 minutes until amber in color. Add room temperature butter and stir after half of the butter is melted. 
3. Add apples and cook for 5-7 minutes until tender, but still firm. Remove from heat. 
4. Line sheet pan with parchment paper and place six 4-inch tart pans on the sheet. Evenly divide apple mixture among the tart pans, making sure to add any syrup from the sauté pan to the tarts. 
5. Cut puff pastry to fit the tops of each tart pan and place on top of apples. Pierce each puff pastry 10 times with fork. 
6. Place sheet of parchment paper on top of the tarts and top with sheet pan to press apples and puff pastry. Bake for 20-25 minutes, until golden brown. Remove top baking sheet immediately.

FOR CHANTILLY:

1. Combine heavy cream, powdered sugar, vanilla bean, and salt in bowl of electric mixer fitted with whisk attachment. Whip to soft peaks. 
2. Refrigerate until ready to serve. 

TO SERVE:

Turn warm tarts onto a plate. Serve with Chantilly. 

Click here to download a PDF version of this recipe.

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APPLE BUTTER RECIPE – From The Disney Recipe Vault

From the Disney Recipe Vault 

Makes 1 Pint

INGREDIENTS

• 6 cups Fuji apples, peeled and cut into 1/2-inch cubes
• 1 cup apple juice
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ice wine vinegar or balsamic vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 vanilla bean

DIRECTIONS

1. Place apples, juice, brown sugar, and salt in a large saucepan. Bring to simmer over medium heat. Cover and reduce heat to low. Continue simmering for 20 minutes, until apples are soft. Remove from heat. 
2. Stir in lemon juice, vinegar, and cloves. Split vanilla bean in half, lengthwise and scrape out seeds with a knife. Add seeds to pan. 
3. Puree with a stick blender until smooth. 
4. Return saucepan to stove and simmer over low heat, stirring every 5 minutes, for 30 minutes, until a deep amber color forms and apple butter reaches desired thickness. 
5. Strain through a fine mesh sieve to remove any excess liquid. 
6. Store in refrigerator for up to 7 days. 

Click here to download a PDF version of this recipe.

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Szarlotka (Apple Pie) Cocktail from EPCOT International Food & Wine Festival 

SZARLOTKA (APPLE PIE) COCKTAIL RECIPE – EPCOT International Food & Wine Festival

Poland, EPCOT International Food & Wine Festival

Serves 1

INGREDIENTS

• 1 ounce Polish bison grass vodka
• 6 ounces apple cider
• Apple slice, for garnish

DIRECTIONS

1. Pour Vodka and apple cider into a shaker; fill with ice and vigorously shake for 30 seconds. 
2. Strain into chilled glass. Garnish with apple slice.

Click here to download a PDF version of this recipe.

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