Apple Pie Sundaes
Soft, warm and gently spiced apples that pair beautifully with vanilla ice cream and cinnamon crisps (see recipe, bottom). From my September Times Union story. Read the entire piece here.
6 apples, peeled, cored and chopped (I used Ginger Golds)
1 rounded teaspoon cinnamon
⅛ teaspoon each ginger and nutmeg
½ cup brown sugar
Cinnamon Pie Dough Crisps (recipe follows)
Vanilla Ice Cream
- In a medium saucepan, combine the apples, spices, salt and sugar and place over medium-low heat. Cook, stirring, until the apples are soft and fragrant. Depending on how juicy your apples are, you may need to add ¼ – ½ cup of water as they simmer, just enough to make it a little soupy.
- To serve, add one scoop of ice cream to each bowl and top with a ladle of the apples. Garnish with one or two pieces of pie dough. Serve right away.
- For the Cinnamon Crisps:
For the cinnamon pie dough crisps:
1 lb. pie dough, rolled out and sliced into triangles
4 tablespoons melted butter
2 tablespoons sugar
1 teaspoon cinnamon
Preheat the oven to 350° and line a baking sheet with parchment paper. Place the dough pieces on the parchment and brush lightly with butter. Stir the cinnamon and sugar together and sprinkle evenly over all. Bake for 10 minutes, until golden brown and crisp.