Deconstructed Apple Pie

This Deconstructed Apple Pie combines buttery sautéed cinnamon apples with crispy, flaky cinnamon-sugar pie crust for a rustic fall dessert recipe that’s perfect for sharing. It’s a fun twist on the classic that’s easy to make and ready in just 45 minutes!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 352kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Cinnamon-Sugar Pie Crust

1 tablespoon unsalted butter melted
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
1 pie crust

For the Sautéed Apples

2 tablespoons unsalted butter
8 medium (about 3 pounds) apples (any variety) peeled and sliced thin
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, mix together the melted butter, granulated sugar, and ground cinnamon.
1 tablespoon unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon ground cinnamon
On a lightly floured sheet of parchment paper, roll out the pie dough to about ⅛-inch thickness. Don't worry if it isn't perfectly round, we're going to cut it into pieces anyway.
1 pie crust
Brush the pie dough with the cinnamon sugar butter mixture. Place the parchment paper with the dough on a baking sheet. Bake for roughly 15 minutes, or until it turns golden brown. While the crust is baking, move on to preparing the sautéed apples.
In a large, deep skillet or sauté pan, melt the butter over medium heat. Add the thinly sliced apples and lemon juice. Cook for about 8-10 minutes 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. Let the apples cook for an additional 5-7 minutes, stirring occasionally. The apples should be tender but still have a slight bite to them. Remove from heat.
¼ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, ⅛ teaspoon ground nutmeg
Cut the pie crust into 8 equal pieces. Serve approximately ½ cup of sautéed apples, topped with a piece of pie crust. Enjoy!

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.
To Freeze: Both the cooked pie crust and sautéed apples can be stored separately in freezer-safe containers for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.