Thousand Layer Apple Pie
This thousand layer mini apple pie just about lives up to its name with countless layers of thinly sliced apple dunked in a sugar-butter-cinnamon mixture, layered and topped with puff pastry, and baked until creamy and custardy.
Equipment
- mandolin
- 4 mini ramekins
Ingredients
- 4-5 apples
- 1 sheet frozen puff pastry, thawed on the counter for 1 hour
- 1 stick unsalted butter, plus more for buttering ramekins
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup white sugar
- 2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 and butter the ramekins.
- Peel and core all the apples. Then thinly slice them on a mandolin.
- Melt the butter. In a small bowl, combine melted butter, lemon juice, lemon zest, cinnamon, sugar, nutmeg and salt.
- Dip each apple slice in the butter mixture and then layer into a ramekin. Repeat this process until the layers reach almost to the top (about 40 layers). Flip each ramekin over into the bowl to drain out the excess liquid.
- Bake the apple pies (without the crust) for 10 minutes.
- While the pies bake, roll out the puff pastry and cut out circles that are roughly the size of your ramekins.
- After their 10 minute bake, carefully top each ramekin with a circle of puff pastry. Return to the oven and bake until pastry is golden brown, 20 minutes.
- Allow the pies to cool and serve with ice cream or whipped cream. You can also flip them upside down out of the ramekin to serve if you'd like.