Best Bites: Deconstructed Apple Pie in a Cup

AOL.com Editors
Updated ·2 min read

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Check out this clever twist on an all-time American classic. In this episode of Best Bites, check out how to make a deconstructed apple pie in a cup!

Ingredients:

For apple filling:

  • 4 medium-sized apples

  • 2 tablespoons (15g) all-purpose flour

  • 1/2 cup (100g) packed brown sugar

  • 2 teaspoons (5g) ground cinnamon

  • 1 teaspoon (2.5g) ground nutmeg

  • 1/4 teaspoon salt

  • 1 tablespoon (14g) butter

  • 1/2 cup (118ml) water

  • 1 pre-made pie crust

For whipped cream:

  • 1 cup (236ml) heavy cream

  • 1 1/2 cups (187g) confectioner's sugar

  • 1/2 teaspoon vanilla extract

Instructions

  1. Peel and dice the apples and place them into a large bowl. Toss the diced apples together with the flour, sugar, cinnamon, nutmeg and salt.

  2. Heat a large pan over medium heat and melt the 1 tablespoon butter. Add the apples and cook for 10 minutes over medium-low heat, allowing the sugar to caramelize. Then, add the 1/2 cup water and cover the pan with a lid.

  3. Cook the apples until soft and tender, about 20 minutes, stirring every couple of minutes. If caramel thickens too quickly or begins to burn, add more water.

  4. Remove the apples from heat and let cool at room temperature.

  5. Preheat your oven to 350F. Unroll the pre-made pie crust onto a baking sheet. Pierce the crust with a fork and bake in the preheated oven until edges turn golden brown. Remove from oven, cool, then break into small bite size pieces.

  6. Prepare the whipped cream before serving. Place the heavy cream, confectioner's sugar and vanilla extract into a mixer bowl and whisk until peaks form.

  7. To assemble the dessert, spoon generous amounts of the caramel apple mixture into glass or plastic cups, followed by the pie crust pieces and top with whipped cream. Refrigerate if not serving immediately.

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