Mile-High Apple Pies

Stacking pie crust disks, apple wedges and creamy spiced filling turns apple pie into an innovation.


  • 1   lemon
  • 1/2 cup (125 mL) sugar
  • 1 tsp (5 mL) pumpkin pie spice
  • 1/2 pkg (14.1 oz/399 g) refrigerated pie crusts (1 crust), softened according to package directions
  • 3 medium Granny Smith apples, peeled
  • 1 cup (250 mL) thawed frozen whipped topping
  • 1/4 cup (50 mL) caramel sauce


  1. Preheat oven to 425°F (220°C). Line Cookie Sheet with parchment paper; set aside. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Combine zest, sugar and spice blend in large Bamboo Fiber Mixing Bowl; mix well. Unroll one pie crust onto lightly floured Pastry Mat; roll to a 12-in. (30-cm) circle using Baker's Roller®. Spacing closely together, cut 12 disks from crust using (3-in./7.5-cm) Biscuit Cutter. Transfer disks to Cookie Sheet; lightly prick with pastry tool and sprinkle evenly with about 2 tsp (10 mL) of the sugar mixture. Bake 6-–8 minutes or until disks are golden brown.

  2. Meanwhile, cut apples into wedges using Apple Wedger. Add apples to remaining sugar mixture in mixing bowl; toss well to coat completely. Arrange apples in a single layer in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 3-–5 minutes or until apples are soft. Carefully drain apple liquid into Mini Easy Read Measuring Cup to measure 3 tbsp (45 mL). Place whipped topping in small Bamboo Fiber Mixing Bowl; fold in apple liquid.

  3. Remove Cookie Sheet from oven to Stackable Cooling Rack. To assemble, transfer one disk to a serving plate. Arrange three apple wedges on disk in a single layer using Sauté Tongs. Top apples with 1 tbsp (15 mL) of the whipped topping mixture. Place second disk over filling; top with two apple wedges and 1 tbsp (15 mL) of the whipped topping mixture. Repeat with remaining disks, apple wedges and whipped topping mixture. Drizzle with sauce.


  • 6  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 330, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 5 mg, Sodium 2000 mg, Carbohydrate 58 g, Fiber 3 g, Protein 2 g

Cook's Tips:

This recipe can be prepared on the Stoneware Cookie Sheet, if desired.

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