Recipe of the week: Deconstructed apple pie

This recipe takes an old fashioned classic through a creative transformation, resulting in a delectable example of artful cuisine. The deconstructed cuisine trend isolates the ingredients of a traditional dish and rearranges them in a unique manner. This technique preserves, and in fact enhances, the original flavors of the dish, by treating each component separately, changing its presentation, texture and form. In this case, all the comforting elements of a traditional apple pie, from the warm apple filling, the sweet decadent crumble and buttery crust, are carefully adapted on their own and then reorganised into a visually striking dessert that breaks away from the usual presentation. However, take one bight, and you’re taste buds are immediately reminded of a delicious, homemade, apple pie.

Deconstructed apple pie



12 apples
1/2 lime
1/2 stick of butter
1 1/2 cups brown sugar
2 tbs cinnamon
1/2 cup brandy
1 tbs of nutmeg


1 cup flour
1/2 cup white sugar
1 stick of butter
1 cup walnuts

Cookie crust

1 cup flour
3 tbs of white sugar
1/2 stick of butter
1 egg



Peel and core the apples then cut them into large cubes. Place the cubes in a bowl and squeeze the juice from the lime over them

Melt the butter in a pan and add the apples with half the amount of brown sugar and stir.

Add the remaining sugar plus the cinnamon and nutmeg. Cook over medium-low heat for at least 10 minutes stirring occasionally until the apples soften.

Add the vanilla and stir.

Flambé the apples with Brandy then remove from heat and allow to cool.


In a food processor, blend the walnuts until powdered.

Place all the ingredients in a bowl and mix with your hands until a crumbly consistency is achieved. Don’t melt the butter.

Spread the crumble on a baking sheet and slide in the oven for 20 min at 350 F.

Allow to cool and separate the the chunks that merged together with your hands or a fork to make it crumbly once again.

Cookie crust

Using the electric beater, blend the flour, sugar and butter.

Add the egg and beat until you achieve a homogenous cookie dough.

Flatten the dough with a roller and use a round cookie cutter to make the cookies. Cut a slit in each cookie making a “pacman-like” shape. You can also cut the dough into to other shapes with a knife, like long sticks or rectangles.

Place the cookies in the oven for 15 min at 350 F until golden brown. Allow to cool and sprinkle cinnamon or powdered sugar over them for a touch of extra sweetness.

To serve

In a tall red wine goblet, first add a layer of apple filling followed by the crumble and top it off with a scoop of vanilla ice cream. Rest the slit of the round cookie on the edge of the glass and slide a couple of cookie sticks into the glass as well.

Thank you to Andrea Abarca, Head Chef at Los Altos de Eros Luxury Boutique Hotel and Spa, Costa Rica, for the recipe.

If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.

Comments (1)

  1. Fi Matthews says:

    oh wow.. what a novel way to serve a family classic..

    the picture looks delishious… its shopping day tomorrow.. so i think that i will wow the family with this one!

Leave a comment

Your actual name, not your online persona, website name, company name or keywords, otherwise your comment won't be published

Please do not advertise and make sure your comment adds value, otherwise we regret that it won't be published. Comments such as "Nice post. Thanks for sharing." do NOT add value to the discussion! Homepage links (not deep links) are allowed in the 'Website' field only - if you would like to advertise, please contact us for details and we will be happy to help.

If you want a picture to show with your comment, go get a Gravatar.

Our readers also enjoyed these posts…