This Deconstructed Apple Pie combines buttery sautéed cinnamon apples with crispy, flaky cinnamon-sugar pie crust for an easy fall dessert recipe that’s perfect for sharing. It’s a fun twist on the classic that’s ready in just 45 minutes!
What’s your favorite fall dessert?
For me, the answer is apple pie. Warmly spiced and brimming with sweet, tender apples - it’s hard to beat! As a kid, I loved helping my dad make one every year for Thanksgiving.
Today, I still make apple pie with sourdough pie crust and oat streusel topping for our Thanksgiving dessert table. And while classic apple pie is a staple during the holidays, sometimes you just want the flavor of apple pie without all the fuss.
That's why I began making this deconstructed apple pie recipe. By sautéing the apples on the stovetop and baking the pie crust on a baking sheet, you cut the cooking time in half. It’s perfect for those times when you're craving a comforting fall dessert but are short on time.
I hope you'll give it a go this fall and enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Pie Crust- I recommend using my sourdough discard pie crust, but feel free to use any homemade or store-bought one you like. This recipe requires one standard 9-inch pie crust. If you’re interested in making your own sourdough starter, check out my post on how to create one from scratch!
- Apples- Use a blend of tart apples and sweet apples for a balanced flavor.
- Granulated Sugar & Brown Sugar- While both sugars add sweetness, the brown sugar adds a rich, caramel-like flavor to the apples.
- Butter- Butter is used to sauté the apples, giving them a richer flavor. Additionally, a delicious blend of butter, cinnamon, and sugar is brushed onto the pie dough before baking.
- Lemon Juice- A splash of lemon juice adds a bright, citrusy note that balances the natural sweetness of the apples.
- Cinnamon- Adds a warmly spiced flavor that pairs well with apples.
- Nutmeg- Offers a slightly nutty, warm flavor that complements the cinnamon and adds depth to the dish.
- Kosher Salt- Enhances the other flavors in the dish and balances the sweetness.
Tips for Success
- Choose the right apples. Select a mix of sweet and tart apples for a more complex flavor. Varieties like Granny Smith, Honeycrisp, or Fuji work well together.
- Slice apples evenly. Aim for uniform slices to ensure even cooking. Thin slices (about ⅛ inch) will soften nicely without turning mushy.
- Check apples for doneness. Cooking time for the apples varies based on the type and thickness of slices. Check for doneness before serving. They should be soft, but still have a slight bite to them.
- Use homemade pie crust. I'm partial to my sourdough discard pie crust, but any homemade pie crust works perfectly for this recipe.
How to Make Deconstructed Apple Pie
Here is how to make sautéed cinnamon apples with pie crust.
Step 1: Preheat oven. Preheat your oven to 400°F.
Step 2: Prepare cinnamon-sugar butter. In a small bowl, combine the melted butter, granulated sugar, and ground cinnamon. Set aside.
Step 3: Roll out pie crust. On a lightly floured sheet of parchment paper, roll out the pie crust to about ⅛-inch thickness. Don’t worry about making it perfectly round; it will be cut into pieces later. Brush the rolled-out dough evenly with the cinnamon-sugar mixture.
Step 4: Bake the pie crust. Transfer the parchment paper with the dough onto a baking sheet. Bake for about 15 minutes, or until the crust is golden brown. While the crust bakes, move on to the apples.
Step 5: Sauté the apples. In a large, deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Add the thinly sliced apples and lemon juice. Cook for 8-10 minutes, stirring occasionally, until the apples start to soften.
Step 6: Add sugar and spices. Reduce the heat to low and add the brown sugar, granulated sugar, cinnamon, nutmeg, and salt to the apples. Stir well to coat the apples evenly. Continue cooking for an additional 5-7 minutes, stirring occasionally, until the apples are tender but still have a slight bite. Remove from heat.
Step 7: Divide the pie crust. Once the pie crust is baked, remove it from the oven and let it cool slightly. Cut the crust into 8 equal pieces.
Step 8: Serve. To serve, place approximately ½ cup of the sautéed apples on a plate and top with a piece of the pie crust. Enjoy!
How to Store
Store sautéed apples in an airtight container in the refrigerator for up to 1 week.
Baked pie crust can be stored at room temperature for up to 2 days or frozen for up to 3 months.
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📖 Recipe
Deconstructed Apple Pie
Ingredients
For the Cinnamon-Sugar Pie Crust
- 1 tablespoon unsalted butter melted
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- ½ recipe sourdough pie crust or regular pie crust (preferably homemade)
For the Sautéed Apples
- 2 tablespoons unsalted butter
- 8 medium (about 3 pounds) apples (any variety) peeled and cut into ⅛-inch thick slices
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat your oven to 400°F.
- In a small bowl, combine the melted butter, granulated sugar, and ground cinnamon. Set aside.1 tablespoon unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon ground cinnamon
- On a lightly floured sheet of parchment paper, roll out the pie crust to about ⅛-inch thickness. Don’t worry about making it perfectly round; it will be cut into pieces later. Brush the rolled-out dough evenly with the cinnamon-sugar mixture.½ recipe sourdough pie crust
- Transfer the parchment paper with the dough onto a baking sheet. Bake for about 15 minutes, or until the crust is golden brown. While the crust bakes, move on to the apples.
- In a large, deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Add the thinly sliced apples and lemon juice. Cook for 8-10 minutes, stirring occasionally, until the apples start to soften.2 tablespoons unsalted butter, 8 medium (about 3 pounds) apples (any variety), 1 tablespoon lemon juice
- Reduce the heat to low and add the brown sugar, granulated sugar, cinnamon, nutmeg, and salt to the apples. Stir well to coat the apples evenly. Continue cooking for an additional 5-7 minutes, stirring occasionally, until the apples are tender but still have a slight bite. Remove from heat.¼ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, ⅛ teaspoon ground nutmeg
- Once the pie crust is baked, remove it from the oven and let it cool slightly. Cut the crust into 8 equal pieces.
- To serve, place approximately ½ cup of the sautéed apples on a plate and top with a piece of the pie crust. Enjoy!
Video
Notes
- Quick Tip: If your sautéed apples won’t thicken, you can whisk in a mixture of 1 tablespoon of cornstarch with 1 tablespoon of water.
- Storage: Store leftover pie crust at room temperature for 2 days and leftover sautéed apples in the refrigerator for up to one week.
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