Medium
Serves: 4
Enjoy this easy and innovative deconstructed apple pie, a baked dessert featuring tender Granny Smith apples sautéed with cinnamon, nutmeg, and candied ginger, topped with a flaky puff pastry crust. Served in individual ramekins, it’s a delightful sweet treat for any occasion.
Preheat oven to 400 degrees F. In a large saucepan over medium heat, saute apples in olive oil, stirring occasionally. Saute 5 to 8 minutes or until slightly softened but not mushy. Stir in lemon juice, sugar, cinnamon, nutmeg and ginger and cook i minute more. Evenly distribute filling between 4 1-cup capacity ramekins. Roll out puff pastry to about 1/8-inch thick on lightly floured surface. Use a bowl slightly larger than the size of rumekins to cut out 4 large circles. Brush the edges or each circle with egg wash and put on top of ramekin and cut a small slit in the top to let the steam out. Bake 14 to 18 minutes or until crust is golden brown.