All flavors stay intact with this recipe, but its deconstruction breaks it into parts that are easier to make. Plus it looks beautiful : )
One rolled sheet of pie crust (this can be handmade or store bought)
2 T. butter
4 apples, cored and diced (keep them soaking in lemon water until ready to use to prevent oxidation)
1/4 C. brown sugar
1/4 t. cinnamon
double pinch of ginger
1/4 t. vanilla extract
1 T. orange juice
1 T. powdered sugar
1/8 C. pistachio nuts, shelled (optional)
One pint of ice cream (I recommend pistachio, it’s delicious)
Preheat oven to 350 degrees. Place rolled crust on a clean, lightly floured surface. Cut it into desired shapes using cookie cutter and place on cookie sheet. You’ll want even number of cutouts (2 per serving). Work quickly so the dough stays cold. If needed, place pan with cutouts in the refrigerator before cooking to get back to temperature. Bake for about 20 minutes until golden (this is about half the time it takes to bake a full pie!). Remove from oven and set aside.
Meanwhile, melt butter in a large skillet over medium heat. Add apples and toss to combine. Let cook 1 minute to soften lightly and add brown sugar, spices, vanilla and orange juice. Let cook 3-4 minutes until tender and caramelized. Taste and adjust spices to your liking, if desired. (Add a little more orange juice or water as it cooks if it evaporates too quickly and starts to stick or if you need to reheat them). Remove from heat.
Assemble dessert right before serving. Place one pie crust cutout on a plate. Top about 1/8 C. of apple mixture. Top with an additional cutout. Sprinkle on powered sugar and pistachios, if desired. Serve with a scoop of ice cream.