Inside-Out Apple Pie À La Mode
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Raw Pecans (chopped)1 tsp
Sea Salt1 tsp
Ground Cinnamon3 tbsps
Unsalted Butter1 tsp
Pure Vanilla ExtractDirections:
1
Preheat the oven to 375°F
2
To make the crust, stir together the oats, pecans, muscovado sugar, salt, and cinnamon in a large bowl
3
Add the melted butter and stir to combine
4
Press the mixture into the bottom and up the sides of a 9-inch pie pan and bake until toasted, 10 to 12 minutes
5
Remove from the oven and use the back of a spoon to push the crust back up the sides, as it will have fallen a bit, and set on a wire rack to cool completely
6
Remove the ice cream from the freezer and allow it to soften for about 10 minutes
7
Scoop the ice cream into the pie shell and spread it in an even layer
8
I find this works best by using a large spoon and dipping it in warm water every so often to help spread the ice cream out flat
9
Put the pie back in the freezer to firm up for at least 1 hour, or up to 3 days, placing a piece of plastic wrap on top if you'll be freezing it for more than a few hours
10
To make the topping, melt the butter in a large sauté pan
11
Add the apple slices and sauté until tender, 8 to 10 minutes
12
Add the muscovado sugar, cinnamon, and vanilla and continue cooking until a sauce forms, another 2 minutes
13
Remove the ice cream pie from the freezer, cut into six pieces, wiping off your knife between each slice, and spoon the warm apples on top of each slice
14
Alternatively, let the apples cool to room temperature and then pile them onto the ice cream pie before cutting into serving pieces
15
Garnish with the pecans or granola and serve immediately
16
Preheat the oven to 375°F
17
To make the crust, stir together the oats, pecans, muscovado sugar, salt, and cinnamon in a large bowl
18
Add the melted butter and stir to combine
19
Press the mixture into the bottom and up the sides of a 9-inch pie pan and bake until toasted, 10 to 12 minutes
20
Remove from the oven and use the back of a spoon to push the crust back up the sides, as it will have fallen a bit, and set on a wire rack to cool completely
21
Remove the ice cream from the freezer and allow it to soften for about 10 minutes
22
Scoop the ice cream into the pie shell and spread it in an even layer
23
I find this works best by using a large spoon and dipping it in warm water every so often to help spread the ice cream out flat
24
Put the pie back in the freezer to firm up for at least 1 hour, or up to 3 days, placing a piece of plastic wrap on top if you'll be freezing it for more than a few hours
25
To make the topping, melt the butter in a large sauté pan
26
Add the apple slices and sauté until tender, 8 to 10 minutes
27
Add the muscovado sugar, cinnamon, and vanilla and continue cooking until a sauce forms, another 2 minutes
28
Remove the ice cream pie from the freezer, cut into six pieces, wiping off your knife between each slice, and spoon the warm apples on top of each slice
29
Alternatively, let the apples cool to room temperature and then pile them onto the ice cream pie before cutting into serving pieces
30
Garnish with the pecans or granola and serve immediately