We take apple pie to the next level with a custardy filling and a torched sugar topping. Our creative spin is just right for the holiday table — and you might just like it better than the classic!
- 1 McIntosh apple, peeled, ¼” diced
- ⅓ cup caramel ice cream topping
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ⅔ cup whipping cream
- 2 egg yolks, beaten
- ½ teaspoon vanilla extract
- 2 packages (15 count, each) Athens® Phyllo Shells
Preheat oven to 325°F. Place apple pieces in a microwave-safe bowl with just enough water to cover the apples. Cover and cook in the microwave for 2 minutes or until tender. Drain well. Divide apples between the shells. Spoon ¼ – ½ teaspoon of caramel over the apples. Set aside.
In a small saucepan, combine 1 tablespoon of sugar, 1 tablespoon of brown sugar, cinnamon and cream. Stir and cook over medium heat until it begins to boil. Remove from heat and slowly pour the cream mixture into the beaten eggs, 1 tablespoon at a time, while whisking. Return the mixture to the saucepan and heat until it starts to boil; whisking constantly.
Remove from heat and stir in vanilla extract. Carefully spoon mixture to the top of each shell. Bake for 10 minutes. Combine remaining white and brown sugar. While warm, sprinkle each shell with sugar mixture.
Amount per serving: Calories 40, Calories from Fat – 15, Total Fat – 2g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 15mg, Dietary Fiber – 0g, Sugars – 3g, Protein – 1g
- If desired, use a crème brûlée torch or broiler to caramelize the tops and garnish with a dollop of whipped cream.