Oh My! It’s Apple Pie
2010 Sundae Scoop-Off First Prize Recipe
Calories
650 (per serving)
Calories from Fat
320 (per serving)
Total Fat
36g (per serving)
Saturated Fat
18g (per serving)
Trans Fat
1g (per serving)
Cholesterol
90mg (per serving)
Sodium
230mg (per serving)
Total Carbs
82g (per serving)
Dietary Fiber
6g (per serving)
Sugars
61g (per serving)
Protein
4g (per serving)
Calcium
15% (per serving)
Iron
4% (per serving)
Vitamin C
15% (per serving)
Vitamin A
30% (per serving)
- 1 refrigerated pie crust for (9-in.) pie
- 1/4 cup firmly packed light brown sugar
- 1 1/2 tsp. ground cinnamon, divided
- 1 Tbsp. margarine
- 2 Granny Smith apple or Macintosh apples, peeled, cored and sliced
- 1/2 cup heavy cream
- 1 tsp. granulated sugar
- 1 cup Breyers® Original Butter Pecan
Directions
Email | Print1. Preheat oven to 375°. Unroll pie crust on ungreased baking sheet; set aside.
2. Combine brown sugar with 1 teaspoon cinnamon in small bowl. Sprinkle crust with 1/2 of the sugar mixture. Bake 15 minutes or until golden and crisp; cool.
3. Meanwhile, melt margarine in 12-inch skillet over medium-low heat and cook apples, stirring occasionally, until almost tender. Stir in remaining sugar mixture and cook until apples are tender and glazed. Remove from heat and cool to lukewarm.
4. Whip cream, granulated sugar and remaining 1/2 teaspoon cinnamon in medium bowl with electric mixer until soft peaks form.
5. To serve, evenly scoop 1/2 of the Breyers® Original Butter Pecan into 2 sundae dishes, then top each with 1/2 of the apple mixture. Repeat with remaining Ice Cream and apple mixture. Garnish with whipped cream. Break off pieces of pie crust and arrange 2 pieces on each sundae. Serve with remaining pie crust pieces.
