Apple Pie Sundaes
Like an apple pie but easier and tastier with Unicoi Preserves Apple Cider Pepper Spread. Recipe inspired by
Servings Prep Time
8people 45minutes
Cook Time
Servings Prep Time
8people 45minutes
Cook Time
Cheddar Cheese Pie Crust
  • 3/4 cup unbleached all purpose flour
  • 4Tablespoons unsalted butter, cold, cut into small pieces
  • 1/4 Teaspoon Kosher Salt
  • 1/2Cup Cabot Sharp White Cheddar Cheese, Grated
  • 1/4teaspoon Apple Cider Vinegar
  • 3Tablespoons Water, ice cold
Apple Pie Filling
  • 4 cups Granny Smith apples, peeled, cored and sliced
  • 1/4 cup light brown sugar
  • 2Tablespoons butter, unsalted
  • 2Tablespoons Unicoi Preserves Apple Cider Pepper Spread
  • 1Tablespoon lemon juice
  • 1/2Teaspoon cinnamon
  • 1/4Teaspoon Nutmeg
  • Dash cayenne pepper
  • Pinch Kosher Salt
  • 2Tablespoons All purpose flour, Optional
Pie Crust Instructions:
  1. In a food processor, combine flour, salt and butter. Pulse to combine until the mixture looks like coarse meal. Add shredded cheese, pulse 3 times. Add 3 Tablespoons ice water and cider vinegar. Pulse to combine, just until the dough is moistened and will stick together when pressed with your fingers. Turn the dough out on to your pastry board and knead just until it comes together. Wrap the dough in plastic and refrigerate at least 30 minutes, longer is better.
To bake pie crust:
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, roll dough out into an approximately 12” circle/oval. This does not have to be a perfect shape, just roll it out so it’s a uniform thickness. Bake for 20-30 minutes, until lightly golden. Transfer to a cool racking and cool before serving. Break the pie crust into irregular size pieces to serve with the Apple Pie Sundaes.
To make apple pie filling:
  1. Melt butter and light brown sugar in a large sauce pan and cook over medium high heat until combined. Add all remaining ingredients except flour and continue to cook over medium high heat, stirring frequently for 10-12 minutes until sauce is reduced and apples are tender, but still have a little bite to them.
  2. Optional: If your apples give off a lot of liquid, stir in the flour and continue to cook a few minutes to thicken the sauce. If your apples weren’t very juicy, you won’t need to do this.
  1. Scoop Laura Lynn Vanilla Ice Cream into individual serving bowls, top with warm apples and a few pieces of cheddar cheese pie crust.