Apple Pie "Reverse Engineered"

Hello

A different take altogether on this favorite American dessert. I take the best parts of an apple pie, and turn them inside out. Stacked apples with vanilla ice cream and caramel sauce...and the pre-cooked pie crust wedges are added last. Makes enough for 6 servings. Initial concept from a CuisineAtHome recipe.

Dec 15, 2011

• 1 pie dough (available at the grocery).
• 1 Tb unsalted butter (melted)
• 2 Tb coarse sugar (raw).
• 1 Tb unsalted butter
• 3 lg apples (2 braeburn & 1 granny smith is a good choice) Peeled, cored & thinly sliced.
• 1/2 cup golden raisens
• 1/4 tsp cinnamon
• pinch of salt
• 1/2 cup apple juice or cider (NOT VINAGAR)
• 3/4 cup caramel sauce

Preheat oven to 400 degrees; line a baking sheet with parchment paper.
Unroll pie dough onto prepared baking sheet, brush with melted butter and sprinkle with sugar. Using a pastry wheel, cut dough into 12 wedges and bake until golden brown and crisp, about 15 minutes. Set aside.

Melt butter in nonstick skillet over medium heat; add apples, raisens, cinnamon and salt and saute until apples begin to soften...about 4 minutes. Add juice, simmer until nearly evaporated, then add the caramel sauce. Reduce heat to low to keep mixture warm (or you can refrigerate for later use).
To assemble, arrange 1 crust wedge on each of six plates, then top with 1 or 2 scoops of vanilla ice creme and a spoonfull of the apple mixture. Place a second wedge on top with another scoop or two of ice creme and apple mixture. Serve Immediately!

Note: No need to separate the triangles after cutting --they will shrink during baking and won't stick together!
Note: Caramel Sauce: Use either commercial variety, or my recipe.