Deconstructed Apple Pie

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Deconstructed Apple Pie

Tart Granny Smith apples are our favorite for apple pie, but you can use whatever you like or have on hand. Since you’re cooking the apple “pie” filling on the stovetop you can 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!”

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • Non-stick cooking spray
  • 16 square wonton wrappers, thawed
  • 3 tablespoons honey
  • 6 Granny Smith or other variety apples, peeled, cored and cut into ½-inch pieces
  • 1 to 2 tablespoons extra virgin olive oil
  • Juice of 1 large lemon
  • ⅓ cup sugar
  • 1 teaspoon ground nutmeg
  • 4 tablespoons candied ginger, coarsely chopped
  • Pareve whipped cream, or vanilla ice cream

Preparation

1. Preheat oven to 350°F. Lightly spray a rimmed baking sheet with non-stick 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 at 350°F, 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 for 5 to 8 minutes, stirring occasionally. Stir in lemon juice, sugar, nutmeg, ginger, 1 teaspoon cinnamon, and cook 1 minute more. 

4. Reduce heat to medium-low and cook apples until tender, stirring occasionally. When apples are cooked through, remove from heat.

5. 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. 

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