Makes 8 servings
1 prepared, refrigerated, 9-inch pie pastry
3 to 4 Ohio Jonathan or Melrose apples
1 teaspoon grated orange peel
1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
4 tablespoons unsalted butter, diced
1/2 cup of VELVET Cinnamon Ice Cream
Preheat the oven to 400°F. Roll the pastry into an 11-inch
circle and place pastry in a 10-inch pie plate or on a 15x11x2-inch
jelly roll pan that has been sprayed with non-stick coating.
Peel, core and quarter apples, cut each quarter into thirds.
Toss with orange peel. Combine remaining ingredients in a food
processor; process until mixture is crumbly. Or combine with
a pastry blender or your fingers. Add flour mixture to apples.
Place the apple slices on the pastry, leaving a one-and-one-half-inch
border of dough. Carefully fold the pastry edges toward the
center of the circle over the apples, pleating the dough to
lie against the fruit in a circle. Bake for 30 to 35 minutes
or until apples are tender and crust is lightly browned. Cut
into wedges and serve warm. Top with ice cream.