There is a reason you don’t mess with the classics. They’re just so darn good on their own.

I definitely feel that way when it comes to apple pie. I don’t want to change much about the recipe I’ve made since I was a little girl. Apples, cinnamon, sugar, pie crust…it doesn’t get much simpler than that.

However, when food allergies come into play adjustments must be made. Coincidentally, I put together this deconstructed apple pie after realizing I would be cooking for a group that had a dairy free child as well as a gluten free child. Dairy free and gluten free? It was a bit of a challenge to think of a dessert to make. Deconstructed apple pie to the rescue!!! I decided to take apart the individual components of the classic pie; this would allow me to accommodate for the two different allergies. The dairy free child opted out of the whipped cream topping, and the gluten free child received no pie crust cookie. Problem solved!

I also have to add that the process of putting together these pie treats is fun – creating an assembly line for the dessert can be a nice activity. Plus, each person can customize their dish to their liking. Score!

Have you ever deconstructed a classic dish? What did you create?

Deconstructed Apple Pie

Ingredients

6 apples (I use a combo of half Granny Smith and half Gala or Macintosh)

1/2 cup sugar (plus about 3-4 tbsp for pie crusts)

1 tsp cinnamon (plus a few sprinkles for pie crusts)

2 pie crusts (I use pre-made)

1 egg

Whipped cream

Instructions

1. Preheat the oven to 350° F. Peel apples and slice them into 1/2 inch chunks/cubes. Place the apple chunks into a large bowl and sprinkle with cinnamon and sugar. Stir to coat.

2. Pour the cinnamon sugar coated apples into a baking dish (I use a 9×13″) and bake for 30-35 minutes, until apples are tender.

3. Meanwhile, unroll the pie crust and cut into desired shapes with a cookie cutter (or the rim of a glass). Place on a parchment paper lined baking sheet. Crack the egg into a small dish and stir to mix it. Use a pastry brush to paint the top of the pie crust pieces, then sprinkle with cinnamon sugar. Bake at 350° F for 10-12 minutes, until cookies are golden brown. Remove from the cookie sheet to cool.

4. Next, assemble the “pie” by adding a scoop of cinnamon apples to a dish. Add a dollop of whipped cream on top of the apples, then place a pie crust cookie on top to finish before serving. Enjoy!