Inside Out Apple Pie à La Mode Food

APPLES, NO PIE, A LA MODE

Apples, No Pie, a la Mode image

Provided by Rachael Ray : Food Network

Categories dessert

Time 18m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1-inch piece fresh ginger, grated or minced
3 Golden Delicious apples, quartered, cored and sliced
2 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, eyeball it
1 pint vanilla ice cream
1 canister whipped cream

Steps:

Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.

APPLE PIE A LA MODE SANDWICH COOKIES

Apple Pie a la Mode Sandwich Cookies image

These bite-size ice cream sandwiches offer all the flavor of Mom's apple pie in a tiny package. Keep them in the freezer, and you can easily have this classic dessert anytime.

Provided by Food Network Kitchen

Categories dessert

Time 1h15m

Yield 12 to 15 sandwiches

Number Of Ingredients 12

Ingredients

1 tablespoon fresh lemon juice (from 1/2 lemon)
1/2 teaspoon apple pie spice
2 Golden Delicious, Gala or Fuji apples (about 1 pound), peeled, cored and cut into 1/4-inch dice
1 cup sugar
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
1 teaspoon cornstarch
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 large egg
1/4 teaspoon vanilla extract
1 pint vanilla ice cream, slightly softened

Steps:

Toss together the lemon juice, apple pie spice, apples and 1/3 cup of the sugar in a medium bowl.
Melt 2 tablespoons of the butter over high heat in a medium skillet. Add the apple mixture and stir to coat with the butter. Lower the heat to medium, cover and cook, stirring occasionally, until the apples are tender and translucent, about 20 minutes; if the mixture becomes too dry and begins to brown before that, add 1/4 cup water and continue to cook.
Mix the cornstarch with 1 teaspoon water in a small bowl and pour into the apple mixture. Bring the mixture to a boil to activate the starch and cook until the thick and bubbly, about 1 minute more. Transfer to a bowl and reserve.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the remaining 12 tablespoons butter and 2/3 cup sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg until just combined, then mix in the vanilla. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop 1 tablespoon of the dough for each cookie and roll into a ball. Place about 2 inches apart on the prepared baking sheets and press down into flat discs about 1/4 inch thick. Bake the cookies until just set on top but still pale, about 15 minutes. Cool the cookies on the baking sheets.
When the cookies are cool, flip them over. On half of the cookies, spread each with 1 teaspoon apple filling. On the other half of the cookies, spread each with 1 tablespoon vanilla ice cream. Sandwich each apple filling-topped cookie with an ice cream-topped cookie and press together gently.
Serve immediately or store in the freezer for up to 3 months. Let soften 5 minutes before serving from frozen.

APPLE PIE A LA MODE

Apple Pie a la Mode image

This pie a la mode is a family favorite that combines apple pie filling and butter pecan ice cream with caramel topping and chopped nuts. I created it when trying to think up a rich dessert to complete a dinner party menu. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened if necessary
1 jar (12 ounces) hot caramel ice cream topping
1/4 cup chopped pecans, toasted

Steps:

Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 357mg sodium, Carbohydrate 69g carbohydrate (59g sugars, Fiber 2g fiber), Protein 3g protein.

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