I don’t always have the pleasure of eating the featured recipe readers send in (since they come from all over) but this one (as in this specific pie pictured) was mine and I ate every, single, bite. It was so decadent. The rich apple and cinnamon flavors combine with the silky homemade whip cream and the flaky dough… oh Lord was it heaven! Don’t take my word for it though, just follow my Aunt Jackie’s recipe and try on of your own.
Individual Apple Pies
2 (9-inch) refrigerated rolled pie crust (recommend Pillsbury)
3/4 c. brown sugar
1/2 c. water
1/4 c. cider vinegar
1 tsp. grated orange rind
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
6 cored, peeled and sliced Granny Smith apples
½ c. heavy cream
2 tbs. powdered sugar
In a sauce pan combine sugar, water, lemon juice, vinegar, orange rind, spices and salt. Cook until sugar dissolves, stirring constantly. Boil, reduce heat; cook for 3-5 minutes. Place apples in 3 quart dish and pour mixture over apples. Cover and bake at 400 degrees for 30 minutes until tender.
Place an oven rack in the center of the oven. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray. Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 12 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake at 400 degrees until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.
In a medium bowl, using an electric hand mixer beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.
To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 6 of the disks. Dollop about 2 tablespoons of whipped cream on top of the apples and cover with the remaining disks. Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.