Deconstructed Apple Pie

1 sheet flaky puff pastry

Confectioners’ sugar, for dusting

8–10 tablespoons Tuscanini raspberry jam


7 Cortland apples, peeled, cored, and sliced

2 tablespoons flour

Cinnamon, to sprinkle

1 tablespoon lemon juice (or juice of ½ lemon)

Honey, to drizzle


2 (16-oz.) containers nondairy whipped topping

½ cup granulated sugar

½ (8-oz.) container prepared vanilla custard

Juice and zest of 1 lemon

Juice and zest of 1 lime

Preheat oven to 375°F. Line a baking sheet and a 9×13-inch pan with parchment paper and set aside. 

Roll out the pastry to make it a bit thinner. Cut into strips that run the length of the pastry and are about 2 inches wide. Poke strips with a fork and place on the prepared baking sheet. 

Bake 15–20 minutes, until golden brown. Cut strips in half, dust with confectioners’ sugar, and set aside.

Prepare the apples: Place sliced apples in the prepared 9×13-inch pan. Sprinkle flour and cinnamon over the top. Drizzle with lemon juice and honey. Toss to coat the apples. Bake, covered, for 20–30 minutes, until starting to soften.

Prepare the cream: In a bowl, beat whipped topping with sugar for 8–10 minutes. Add vanilla custard, juices, and zests, and beat another 2–3 minutes.

Assemble: Add 2 tablespoons of the prepared apples to a small dessert cup or small Mason jar. Spread 1 tablespoon jam over the apples. Top with 2 tablespoons cream and 2 pastry strips. Repeat with remaining dessert cups and serve.

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