It’s like an apple pie, but not quite

I had some leftover pie crust and a bunch of Johnathan apples which had been on sale, but I didn’t really want to make apple pie, per se.  Tried this recipe for Roasted Apple Pies with Whipped Cream, and it was perfect.  Not nearly as heavy or labor intensive as apple pie, but still very tasty and fun!  Difficult to eat, but worth it.

Roasted Apple Pies with Whipped Cream

Recipe courtesy Giada De Laurentiis

( I used 4 small Johnathan apples and just a wee bit less sugar.  I also sprinkled the pie crust rounds with cinnamon-sugar and froze them for 20 minutes before baking, which makes them extra-flaky.)

Prep Time:

12 min

Inactive Prep Time:

25 min

Cook Time:

25 min  Level: Easy

Serves:4 servings


  • 1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)
  • 2 medium Granny Smith apples, peeled
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon, plus extra for dusting
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar


Special equipment: a 3-inch round cookie cutter

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. 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 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.

Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 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 4 of the disks. Dollop about 2 tablespoons of the 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.

One Response

  1. […] It's like an apple pie, but not q… […]

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