Deconstructed Apple Pie
This deconstructed apple pie leans into texture and contrast, pairing tender, cinnamon‑glossed Granny Smith apples with crisp shards of cinnamon‑sugar pie crust. The apples simmer down in a buttery caramel scented with ginger and nutmeg, thickening just enough to feel lush without losing their bite. The baked crust pieces bring a warm, toasty crunch that you can scoop, dip, or layer into every spoonful. It’s familiar and nostalgic, but with a fresher, more dynamic edge.
Ingredients
| 1 Unit |
On Top® Original Whipped Topping, 12 16-oz Bags (#02559)
|
|---|---|
| 1 Unit | 8 Oz. Pie Crust Dough |
| 6 Unit | Cored And Peeled Granny Smith Apples |
| 1 C | Granulated Sugar |
| 1 C | Brown Sugar |
| 1 tbsp. | Cinnamon |
| 1 tsp. | Nutmeg |
| 1 tsp. | Ginger Powder |
| 1 Stick | Salted Butter |
| 1 tbsp. | Cornstarch |
| 1 Unit | Cherry, For Garnish |
Directions
1 |
Melt the stick of butter in a skillet. At about halfway melted, add white and brown sugar. |
|---|---|
2 |
When the butter is fully melted and combined with sugars, add the sliced apples. |
3 |
With a spatula, continously stir the apples in the sugar sauce so they break down easily. Right before they are fork-tender, push them to one side of the pan. |
4 |
Add the cornstarch and whisk to blend and minimize lumps. Cook until the sauce begins to thicken, then remove from heat. |
5 |
Let cool for 10 minutes. |
6 |
While the apple mixture is cooling, roll out pie crust on a lightly floured surface until it is ¼ of an inch thick. |
7 |
Brush the crust with milk and liberally sprinkle with cinnamon sugar. |
8 |
Cut pie crust into strips, then diagonal pieces. |
9 |
Bake in the oven at 425°F for 10 minutes. |
10 |
Add your apple mixture to a bowl or cup. Surround with baked crust pieces. Top with a dollop of whipped topping, a sprinkle of cinnamon, and a cherry. Serve. |
1 Apple Pie