Ingredients
- 1 (9-inch) refrigerated rolled pie crust (recommended: pillsbury)
- 2 medium granny smith apples, peeled
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon, plus extra for dusting
- 1/2 cup heavy cream
- 2 tablespoon powdered sugar
Preparation
Baking Directions:
Baking the piesPlace an oven rack in the center of the oven.
Preheat the oven to 400 degrees F.
Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.
Unroll the pie crust out on a work surface.
Using a 3-inch round cookie cutter, cut out 8 disks of pastry.
Arrange the pastry disks on the prepared baking sheet.
Using the tines of a fork, prick the pastry all over.
Bake until brown and crispy, 8 to 10 minutes.
Remove to a wire rack to cool completely, about 10 minutes.
Slice the bottom of the apples to create an even surface for cutting.
Slice each apple into 6 (1/2-inch) slices.
Cut each apple slice in half and remove any seeds or pieces of core.
In a medium bowl, mix together the sugar and 1 tablespoon cinnamon.
Add the apple slices and toss until coated.
Shake off any excess mixture.
Arrange the apple slices on the same baking sheet in a single layer.
Bake until dark brown, about 12 to 15 minutes.
Remove from the oven and let cool for 15 minutes.
In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute.
Add the powdered sugar and continue to beat until the cream is very thick.
Assembling the piesPlace the pastry disks on a work surface.
Divide the cooked apple slices among 4 of the disks.
Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.
Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.
Tips:
Special equipment: A 3-inch round cookie cutter
