Starting out with a great apple is the secret to making an amazing apple pie. This is doubly so when making a deconstructed apple pie, because there isn’t much for the apples to hide behind. I find Honeycrisp apples are the best for this recipe.
These apples are the right balance between tart and sweet. Plus, they’re super crisp while still staying incredibly juicy.
If Honeycrisps are not available, Granny Smiths are my next choice. They’re quite a bit more tart, but I love how snappy they are!
Soft and fluffy homemade whipped cream is perfect for this dessert. Push the EASY button by using a whipped cream dispenser. This is a fun tool that’s easy to use and makes whipped cream in a snap!
Deconstructed Honeycrisp apple pie recipe
This is a fun twist on a traditional homemade apple pie and so much easier!
- Cut shapes out of pre-made pie crust dough. Make your own or use something handy like Pillsbury’s pie dough in the red box.
- Use either a 2 inch biscuit cutter or your favorite cookie cutter to make fun shapes.
- Put the cut out pieces on a baking sheet lined with parchment paper or silpat. Prick them with a fork so they stay flat, brush them with an egg wash and sprinkle with a bit of sugar.
- Bake at 350F until the crusts are golden brown, about 10 minutes.
- Peel and core 3 apples, cut them into 1/2 inch to 1 inch wedges. Set them aside.
- In a large bowl, mix together 1/2 cup sugar, 2 teaspoon cinnamon, and 1/4 teaspoon salt.
- Add apples to the sugar mixture and toss to coat and squeeze 1 – 2 tablespoons lemon juice over the apples.
- Place apple slices on a parchment paper or silpat covered baking sheet in a single layer.
- Cook the apples at 350F until they are fork tender and caramelized, about 20 minutes.
- Assemble by layering crust and apples. Top with whip cream. Dust with cinnamon.
Can you make deconstructed apple pies ahead of time?
You bet! Be sure the pie crusts are cooled completely before storing in an air tight container. The baked apples should also be stored the same way and refrigerate for up to 5 days. When you are ready to serve, set the pie crusts out to bring to room temperature and warm the apples in the microwave until hot.
Give your apple pie a healthy make over
Low calorie apple pie
A slice of a traditional apple pie is about 400 calories. A single serving of this deconstructed apple pie is closer to 200 calories. Lower the calorie count even further by leaving out the crust or replacing the sugar with a baking sugar substitute like Truvia.
Gluten Free apple pie
Since there isn’t any flour in the apples, either omit the pie crusts completely or try making your own with a gluten free flour mix. I’ve had great success with Bob’s Red Mill gluten free baking flour.
Dairy Free apple pie
There are some pretty tasty dairy free whip topping options out there. Reddi Whip makes a good one with coconut milk.
I’ve tried making homemake whip cream with coconut heavy whipping cream and I did not care for it at all. Honestly, I don’t think anyone else did either. It looked great, but quickly separated, tasted strange, and had a weird after taste.
Deconstructed Honeycrisp apple pie variations
To shake things up a bit, try a few of these ideas:
- Sprinkle toasted pecan or walnut pieces over the assembled pies
- Use peaches instead of apples
- Mix in 1 cup of fresh blueberries into remaining sugar mixture and bake on a separate sheet for 10 minutes. Mix with apples right before plating.
- Drizzle with chocolate sauce.
- Substitute pumpkin pie spice for cinnamon in sugar mixture
Deconstructed Honeycrisp Apple Pie
Ingredients
- 1 pie crust dough
- 3 honeycrisp apples peeled and cut into 1/2 inch wedges
- 1 cup sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon salt kosher
- 2 teaspoon fresh lemon juice
Instructions
-
Cut shapes out of pre-made pie crust dough. Make your own or use something handy like Pillsbury's pie dough in the red box. Use either a 2 inch biscuit cutter or your favorite cookie cutter to make fun shapes.
-
Put the cut out pieces on a baking sheet lined with parchment paper or silpat. Prick them with a fork so they stay flat, brush them with an egg wash and sprinkle with a bit of sugar.
-
Bake at 350F until the crusts are golden brown, about 10 minutes.
-
Peel and core 3 apples, cut them into 1/2 inch to 1 inch wedges. Set them aside.
-
In a large bowl, mix together 1/2 cup sugar, 2 teaspoon cinnamon, and 1/4 teaspoon salt. Add apples to the sugar mixture and toss to coat and squeeze 1 – 2 tablespoons lemon juice over the apples.
-
Place apple slices on a parchment paper or silpat covered baking sheet in a single layer.
-
Cook the apples at 350F until they are fork tender and caramelized, about 10 minutes.
-
Assemble by layering crust and apples. Top with whip cream. Dust with cinnamon.
Recipe Video
