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Deconstructed Apple Pie


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Deconstructed Apple Pie


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Deconstructed Apple Pie

I lu-huve tart Granny Smith apples in my pie. But you can use whatever you like or have on hand. Since you’re cooking the apple “pie” fi lling on the stovetop you thereby control the timing, and don’t have to worry about using baking apples or coordinating the doneness of your apples with your crust. Simple, sweet, and sassy, this chic cowgirl dessert has attitude — it says “I choose to serve my pie in style” instead of “I am way too lazy to roll out a crust!”


  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min


8 Servings


  • Cooking spray
  • 16 Gefen square wonton wrappers, thawed
  • 3 tablespoons honey
  • 6 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
  • 1-2 tablespoons olive oil
  • Juice of 1 large lemon
  • 1/3 cup sugar
  • 1 teaspoon ground nutmeg
  • 4 tablespoons candied ginger, coarsely chopped
  • Pareve whipped cream, or chocolate or vanilla ice cream


1 Preheat oven to 350° F. lightly spray a rimmed baking sheet with cooking spray.

2 lay wontons out on the prepared baking sheet. Brush with honey, spray with cooking spray, and sprinkle with cinnamon. Bake 6 to 8 minutes, or until golden brown. Remove from oven and allow to cool slightly on baking sheet.

3 Meanwhile, in a large saucepan over medium high heat, sauté apples in olive oil, stirring occasionally. Sauté 5 to 8 minutes or until slightly softened.  Stir in lemon juice, sugar, nutmeg, ginger and 1 teaspoon cinnamon and cook 1 minute more. 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.4 To assemble, spoon warm filling into a stemless wine glass, dessert bowl or parfait glass. Top with whipped cream or a scoop of ice cream. Place one to two wonton crisps standing up in the filling and finish with a light dusting of cinnamon. Serve immediately. Store any remaining wonton crisps in an airtight container.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2013 (Subscribe Now)

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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