One thing that I make that's always a big hit is Tarte Double Pomme (Double Apple Pie). I use a slightly sweetened "pate sablee," a butter pie crust. Bake the crust, then spread homemade applesauce, and top with thinly sliced apples. Melt about a 1/4 c. butter and drizzle over top, then slide under the broiler until the apples are browned.
Another is my Tarte Tatin. Now, my dad said that in the US this pie is always burned. Whatever. In my house (and in France) it has caramel, as light or as dark as one wants it. What you do is make a caramel over the stovetop in the cake pan (butter and sugar), then arrange apples all pretty-like, and top with a pie crust (again the above-mentioned sweetened pate sablee), and bake. When the crust is done, remove it from the oven and turn over into a larger cake pan. It comes out as a gooey, yummy apple pie that looks like a pretty upside-down cake! If you want the recipe, just PM me!