Roasted Apple Pies with Whipped Cream
- 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
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.
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.
Recipe courtesy of Giada De Laurentiis