Foodie Fridays: Thinking outside the box with Deconstructed Apple Pie
Happy Friday, everyone! The Fourth of July weekend is upon us! No matter what’s on your agenda — family gatherings, backyard barbeques with friends, big fireworks shows or just sparklers and blender drinks on the patio — who’s not looking for an easy dessert that won’t keep you tied up in the kitchen while everyone else is out having fun?
Enter the Deconstructed Apple Pie. All the delicious components of the classic summertime treat, none of the hassle of actually making a pie. Added bonus? This one’s easily scalable. Make as little or as much as you need and eliminate the temptation of making those last two pieces lingering in the fridge into a midnight snack (been there, done that).
You can certainly make your own pie crust if you’re so inclined. However, for ease of use in this recipe I went with Pillsbury rolled crusts that you can find in the refrigerated section of your local grocery store. Since they’re not already pressed into a tin pie pan (like those you find in the freezer section), they’re easy to just cut into strips and bake. Different apples will give you different tastes and textures; but because you’re cooking the apples on the stove top and can control your cooking time without worrying about whether the crust is finished, you can really use whatever you have on hand. Use what you like and don’t worry about what’s “correct.” Just get out there and enjoy your weekend!
Deconstructed Apple Pie
4 apples (use apple of your choice)
3 tablespoons unsalted butter
2 tablespoons granulated sugar
1 tablespoon cinnamon
1 pre-made pie crust (recommend Pillsbury refrigerated, rolled pie crusts)
sugar and cinnamon for sprinkling
lightly sweetened, whipped cream or vanilla ice cream for topping
Peel, core, and chop apples into 1/2″ chunks. In a skillet, melt butter over medium heat and add chopped apples. Sprinkle with sugar and cinnamon. Reduce heat to medium-low and cook apples until tender, stirring occasionally. Adjust sugar and cinnamon to taste and, when apples are cooked through, remove from heat. (If you plan to serve immediately, cover to retain heat while you make crust component.)
Preheat oven to 425 degrees F. Unroll one pie crust onto a cutting board and cut into strips approximately 1 1/2″ wide. Place strips 1/4″ apart on an ungreased cookie sheet and sprinkle with sugar and cinnamon. Bake for 8-10 minutes until brown and crispy. Remove from oven and allow to cool slightly on cookie sheet.
To assemble, spoon warm filling into a dessert bowl, parfait glass, or something similar. Top with freshly whipped cream or a scoop of your favorite vanilla ice cream. Break one pie crust strip in half and insert each piece, broken side down, into the filling. Serve immediately. (Store any remaining pie crust pieces in a airtight container for snacking later.)
Yield: 4 servings
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