By Madalaine McDaniel, LakesideTable.com
Starting out with a great apple is the secret to making an amazing apple pie. This is doubly so when making a deconstructed apple pie because there isn’t much for the apples to hide behind. I find Honeycrisp apples are the best for this recipe.
These apples are the right balance between tart and sweet. Plus, they’re super crisp while still staying incredibly juicy.
If Honeycrisps are not available, Granny Smiths are my next choice. They’re a bit more tart, but I love how snappy they are!
DECONSTRUCTED HONEYCRISP APPLE PIE RECIPE
This is a fun twist on a traditional homemade apple pie and is much easier!
- Cut shapes out of pre-made pie crust dough. Make your own or use something handy like Pillsbury’s pie dough in the red box.
- Use either a 2-inch biscuit cutter or your favorite cookie cutter to make fun shapes.
- Put the cut-out pieces on a baking sheet lined with parchment paper or Silpat. Prick them with a fork so they stay flat, brush them with an egg wash and sprinkle with a bit of sugar.
- Bake at 350°F until the crusts are golden brown, about 10 minutes.
- Peel and core 3 apples, and cut them into ½-inch to 1-inch wedges. Set them aside.
- In a large bowl, mix together ½ cup sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt.
- Add apples to the sugar mixture, toss to coat, and squeeze 1 – 2 tablespoons of lemon juice over the apples.
- Place apple slices on parchment paper or a Silpat-covered baking sheet in a single layer.
- Cook the apples at 350°F until they are fork tender and caramelized – about 20 minutes.
- Assemble by layering crust and apples. Top with whipped cream. Dust with cinnamon.
CAN YOU MAKE DECONSTRUCTED APPLE PIES AHEAD OF TIME?
You bet! Be sure the pie crust pieces are cooled completely before storing them in an airtight container. The baked apples should also be stored the same way and can be refrigerated for up to 5 days. When you are ready to serve, set the pie crust pieces out to bring them to room temperature, and warm the apples in the microwave until hot.
GIVE YOUR APPLE PIE A HEALTHY MAKEOVER
LOW-CALORIE APPLE PIE
A slice of a traditional apple pie is about 400 calories. A single serving of this deconstructed apple pie is closer to 200 calories. Lower the calorie count even further by leaving out the crust or replacing sugar with a baking sugar substitute like Truvia.
GLUTEN-FREE APPLE PIE
Since there isn’t any flour in apples, either omit the pie crusts completely or try making your own with a gluten-free flour mix. I’ve had great success with Bob’s Red Mill gluten-free baking flour.
DAIRY FREE APPLE PIE
There are some pretty tasty dairy-free whipped topping options out there. Reddi Whip makes a good one with coconut milk.
I’ve tried making homemade whipped cream with coconut-heavy whipping cream and I did not care for it at all. Honestly, I don’t think anyone else did either. It looked great but quickly separated, tasted strange, and had a weird aftertaste.
DECONSTRUCTED HONEYCRISP APPLE PIE VARIATIONS
To shake things up a bit, try a few of these ideas:
- Sprinkle toasted pecan or walnut pieces over the assembled pies.
- Use peaches instead of apples.
- Mix 1 cup of fresh blueberries into the remaining sugar mixture and bake on a separate sheet for 10 minutes. Mix with apples right before plating.
- Drizzle with chocolate sauce.
- Substitute pumpkin pie spice for cinnamon in the sugar mixture.
Deconstructed Honeycrisp Apple Pie RECIPE
Prep Time – 20 minutes Cook Time – 20 minutes Total Time – 40 minutes
Servings – 8 people Calories – 87 kcal/serving
INGREDIENTS
1 pie crust dough
3 Honeycrisp apples peeled and cut into ½-inch wedges
1 cup of sugar
1 tablespoon cinnamon
¼ teaspoon kosher salt
2 teaspoons fresh lemon juice
INSTRUCTIONS
- Cut shapes out of pre-made pie crust dough. Make your own or use something handy like Pillsbury’s pie dough in the red box. Use either a 2-inch biscuit cutter or your favorite cookie cutter to make fun shapes.
- Put the cut-out pieces on a baking sheet lined with parchment paper or Silpat. Prick them with a fork so they stay flat, brush them with an egg wash and sprinkle with a bit of sugar.
- Bake at 350°F until the crusts are golden brown, about 10 minutes.
- Peel and core 3 apples and cut them into ½-inch to 1-inch wedges. Set them aside.
- In a large bowl, mix together ½ cup sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt. Add apples to the sugar mixture, toss to coat, and squeeze 1 – 2 tablespoons of lemon juice over the apples.
- Place apple slices on parchment paper or a Silpat-covered baking sheet in a single layer.
- Cook the apples at 350°F until they are fork tender and caramelized – about 10 minutes.
- Assemble by layering crust and apples. Top with whipped cream. Dust with cinnamon.
Edited by the GNL Editorial Staff
