Roasted Apple Pies with Whipped Cream - rolled pie crust

Method

• Special equipment: a 3-inch round cookie cutter
• Place an oven rack in the center of the oven.
• Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.
• Unroll the pie crust out on a work surface.
• Using a 3-inch round cookie cutter, cut out 8 disks of pastry.
• Arrange the pastry disks on the prepared baking sheet.
• Using the tines of a fork, prick the pastry all over.
• Bake until brown and crispy, 8 to 10 minutes.
• Remove to a wire rack to cool completely, about 10 minutes.
• Slice the bottom of the apples to create an even surface for cutting.
• Slice each apple into 6 (1/2-inch) slices.
• Cut each apple slice in half and remove any seeds or pieces of core.
• In a medium bowl, mix together the sugar and 1 tablespoon cinnamon.
• Add the apple slices and toss until coated.
• Shake off any excess mixture.
• Arrange the apple slices on the same baking sheet in a single layer.
• Bake until dark brown, about 12 to 15 minutes.
• Remove from the oven and let cool for 15 minutes.
• In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute.
• Add the powdered sugar and continue to beat until the cream is very thick.
• To assemble the pies: Place the pastry disks on a work surface.
• Divide the cooked apple slices among 4 of the disks.
• Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.
• Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.