American Modern: Apple Pie Shots with Pistachio Crumble
Is there any dessert more quintessentially American than a classic apple pie? This crowd-pleasing dessert is the perfect way to pay homage to America on Independence Day (or any other day!). The height of apple season isn’t until the fall, but apples are (thankfully) available all year-round, so you can make this summery version of the patriotic pie for 4th of July.
For our version, we deconstructed it and took the pie out of its shell, layering the different elements and presenting it in modern, individual size glass jars. You can use small jam jars, mason jars, or even shot glasses for this apple pie crumble. Instead of a classic crumble, we added meaty pistachios for a great crunchy texture. You can top it off either with ice cream – a la mode – or whipped cream, depending on how hot the weekend gets!
Your pistachio crumble should be buttery, crunchy and just a bit salty. Once it’s done, break it apart with your hands into coarse pieces, and make the crumbles as big or as small as you want. If pistachios are not your thing, you could easily substitute for a finally chopped macadamias (yum!), thinly sliced almonds, or just a regular crumble.
American Apple Pie Shots with Pistachio Crumble
- Peel and cube the apples to about ¾ inch wide cubes, and place them in a bowl with water and the juice of ½ lemon. This will prevent the apples for oxidizing.
- In a medium saucepan, add the ¼ cup lemon juice with 1 cup orange juice, and incorporate ½ cup sugar, and heat over a hot/medium fire. Once the sugar is fully dissolved, add the apples (previously drained) and cook at medium heat until they’re just tender. Leave in the pan to cool down and get started on your crumble. Note: don’t over stir, so the apple cubes don’t disintegrate and lose their shape.
- In a bowl, mix the pistachios, 2 tbsp. sugar, flour, butter, cinnamon and cream and mix with a fork (or your hands), until you get a coarse mix.
- Preheat the oven to 375 F.
- Spray non-stick spray over a baking sheet, and spread the crumble.
- Bake from 8 to 10 minutes, until the crumble is dry and golden. Once cooled, break up the crumble with your hands.
- To serve, scoop the apple mix into shot classes or mason jars, then cover with 2 to 3 spoonfuls of crumble. Finish with a small scoop of vanilla ice cream or whipped cream.