Deconstructed Apple Pie

Who doesn’t love apple pie? Homemade is always the best, but what if you can’t be faffed or don’t have the time to make it from scratch? Read on!

So, what the hecky thump is a deconstructed apple pie? Well, all the elements you would expect in your apple pie are created separately, then layered up into bite size deliciousness. It tastes exceedingly good and is ready in under 30 minutes – honest!

The ingredients are short-cut ones too. No need to knock up a batch of shortcrust pastry or peel a pile of apples. Supermarket ready rolled pastry is used here, as are tinned apples.

All the expertise required is stirring, mashing and whipping really.

Here’s how I made it

Yield: Approx. 12 deconstructed apple-pies

Ingredients:

I package of ready rolled shortcrust pastry

I large tin of apples (765g approx.)

2 tablespoons butter

2 teaspoon cinnamon (plus more for garnish)

3 tablespoons Demerara sugar

1 teaspoon cornflour

Pinch of salt

250 ml double cream

1 teaspoon vanilla

Granulated sugar for sprinkling

Milk for wash

Method:

Preheat your oven to 180C and line a large baking sheet with greaseproof paper or silicon.

Unroll your pastry and with a cutter, cut out rounds, as many as you can get from your sheet.

Transfer these to the baking sheet and prick each disc of pastry all over with a fork and wash with a little milk. Lastly sprinkle each disc with sugar and place into the oven for 20 minutes.

In the meantime, add the tin of apples, butter, cinnamon, Demerara, cornflour and salt to a saucepan and place over high heat, stirring frequently. Make sure the butter melts and the sugar dissolves. After ten minutes, remove from the heat and with a potato masher, pulp the apples until no big chunks are left. Place back on the heat for another 10 minutes, this time on medium and stir frequently.

In between stirring, whip your cream with the vanilla until thick and place into a disposable piping bag.

After the 20 minutes remove the pastry discs from the oven and transfer immediately to a cooling rack. Also remove the apples from the heat and allow to cool slightly.

You can begin to build your deconstructed apple pies, by spooning some apple mix onto a pastry disc and then piping some cream on top.

Repeat the process and build two or three high, it’s up to you, I sprinkled some cinnamon on mine for garnish.

And a good tip, if you are taking these anywhere, place a pastry disc on top, rather than leaving the cream exposed.

But however you choose to build these, they are intensely apple pie like, with lots of cinnamon spice, crispy pastry and smooth vanilla cream.

I am entering these into this month’s Alphabakes hosted by Caroline at Caroline Makes (and alternately with Ros at The More Than Occasional Baker). The letter this month is D, and as these are entitled Deconstructed Apple Pies, I think they fit the bill!