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About the Recipe: This is an updated version of a single crust fresh apple dessert. The haphazardly cut crust is shingled onto the filling before it’s baked. Precooked apple syrup blends the flavor throughout the dessert, adding multi-sweeteners which enhance the apple slices, and a ready-made refrigerated crust makes it so easy to prepare. It’s an old classic turned and twisted into a new favorite fall dessert.
Bake pie in 425 degrees F. oven for 25 minutes until top begins to brown; reduce temperature to 375; bake until fruit is tender and top is golden and crisp, about 30 minutes more. Shield the crust edges and/or pie crust with foil if crust gets too brown. If your apples are high in your pie pan; place a cookie sheet or pan on a rack below the middle rack in case of drips.
Serve with: Let pie cool; serve warm scoops of apple pie dessert with dollops of whipped cream, sprinkle whipped cream lightly with cinnamon.
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Cook’s Note: If desired, make your own from-scratch pie crust.
Yield: one 9-1/2-inch apple pie dessert or can be served in individual party glasses.
pdf for Copy of Recipe – Apple Pie Dowdy
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