Thanksgiving is coming fast and pie season is upon us. May favorite of alllll the seasons. However, while I am an expert at pie eating, I am a pie-making novice. Something about crusts and latices gives me anxiety so I love to find pie recipes that I can handle. Plus, I love a pie that is a little different than the basic pumpkin or pecan to shake things up a little. (Although duh, I still gotta have pumpkin and pecan. Let’s be real.) So today, I bring you the perfect pie marriage of simple to make, while being outside the norm with this divine Inside-Out Apple Pie.
I made this sucker for a get together of some girlfriends the other night and it was a crazy hit. It looks beautiful, tastes amazing, and looks like you spent a lot more time on it than you did. So much winning with this sucker. Here’s how you do it:
Inside-Out Apple Pie
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 quart vanilla bean ice cream
- 3 tablespoons unsalted butter
- 4 large tart apples, peeled, cored, and sliced
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Chopped toasted pecans
- Preheat the oven to 375°F.
- To make the crust, stir together the oats, pecans, brown sugar, salt, and cinnamon in a large bowl. Add the melted butter and stir to combine. Press the mixture into the bottom and up the sides of a 9-inch pie pan and bake until toasted, 10 to 12 minutes. Remove from the oven and use the back of a spoon to push the crust back up the sides, then set on a wire rack to cool completely.
- Remove the ice cream from the freezer and allow it to soften for about 10 minutes. Scoop the ice cream into the pie shell and spread it in an even layer. 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.
- To make the topping, melt the butter in a large sauté pan. Add the apple slices and sauté until tender, 8 to 10 minutes. Add the brown sugar, cinnamon, and vanilla and continue cooking until a sauce forms, another 2 minutes.
- To serve, remove the ice cream pie from the freezer, slice, and top with warm apples on individual plates. Or, let the apples cool to room temperature and then pile them onto the ice cream pie before cutting into serving pieces. Garnish with the pecans and serve immediately.
Recipe adapted from The Sprouted Kitchen
It’s about to turn your pie season “inside-out,” you guys!
But really. So good. Happy pie-making!