Prep 26 mins
Cook 19 mins
This "easy as pie" dessert is sweet, simple and spectacular. Stacked apples with vanilla ice cream and caramel sauce. This is so much fun! We used vanilla rum-raisin ice cream and Smuckers Butterscotch Caramel Sauce. The raisins should be soaked for only about 10 minutes. CuisineAtHome, Issue 71 - August/September 2008
- 1 round pie crust (purchased)
- 1 tablespoon unsalted butter or 1 tablespoon margarine, melted
- 2 tablespoons turbinado sugar
- 1 tablespoon unsalted butter or 1 tablespoon margarine
- 2 braeburn apples, peeled, cored, thinly sliced
- 1 granny smith apple, peeled, cored, thinly sliced
- 1⁄2 cup golden raisin, soaked in 1/4 cup rum, well strained
- 1⁄4 teaspoon ground cinnamon
- 1 pinch salt
- 1⁄2 cup apple juice or 1⁄2 cup apple cider
- 1 cup butterscotch caramel sauce (Smucker's)
- vanilla rum-raisin ice cream
- Preheat oven to 400ºF; line a baking sheet with parchment paper.
- Unroll pie dough onto prepared baking sheet, brush with melted butter, and sprinkle with sugar.
- Using a pastry wheel, cut dough into 12 wedges and bake until golden and crisp, about 15 minutes.
- Don't bother separating the triangles after cutting - they'll shrink during baking and won't stick together.
- Remove from oven and set aside.
- Melt butter in a non-stick skillet over medium heat; add apples, drained raisins, cinnamon, and salt, and saute until apples begin to soften, about 4 minutes.
- Add juice, simmer until nearly evaporated, then add 3/4 cup caramel.
- Reduce heat to low and keep apple mixture warm.
- To assemble: arrange 1 crust wedge on each of 6 plates, then top with 2 small scoops of ice cream and a spoonful of apples and caramel sauce.
- Place a second wedge on top with more ice cream and apple mixture.
- Serve immediately!