It was like the ghosts of Julia Child and Jacques Pepin (you mean to tell me he's still alive) were drifting around when I whipped up his Apple Charlotte. Using Honeycrisps from Headhouse, I followed the recipe from this month's Food & Wine. To make it vegan, simply sub agave syrup for the honey and bust out your Earth Balance.
#1 sign of a vegan kitchen: Big tubs of EB are used as containers around the room and the economy-size bucket of it is the focal point of the inner fridge.
Watch them break it down here: Lessons with Master Chefs
Without question, it looks darling before you cut into it, and becomes a clump of caramelized apples with a sugary crust when you dish it out like so.