The Reverse a la Mode

By miss5elements

Flip the traditional combo of a big slice of pie crowned with a small scoop of ice cream & try these sugar-dough cutouts, which are the perfect marriage of fruit pie & crunchy cookie. Britton Bauer calls them pie-kies. the edges of the cute shapes stay crisp, while the centers become caramelized in the oven. "These tiny toppers are surprisingly easy to prepare," says the chef.

Ingredients

• 1 disk SUGAR DOUGH
• 1.5 c unbleached all-purpose flour
• 1/3 c sugar
• 8 T (1 stick) unsalted butter, cut into 1/2" cubes & chilled
• 2 oz (4T) cream cheese
• 2 lg egg yolks, lightly beaten
• 2 T very cold heavy cream
• Nonstick cooking spray
• REMAINDER OF DESSERT
• 1 c sugar
• 1 T cornstarch
• 3 lb plums, peaches, nectarines, and/or apples, all pitted & cut into 1/8" slices
• 1 qt ice cream (any flavor)
• SUGAR DOUGH

Preparation

Step 1

For Sugar Dough:
1. Pulse all ingredients in a food processor until dough forms.
2. Remove from food-processor bowl, divide in 1/2, & knead each 1/2 to soften.
3. Flatten halves into disks; wrap each individually w/plastic wrap. Refrigerate for 1 hr.

To make pie-kies:
1. Preheat oven to 350F. Spray baking sheets w/cooking spray.
2. Roll out 1 disk of dough about 1/8" thick (reserve other disk)
3. Using 2.5" - 3" cookie cutters, cut out shapes & place them on the prepared baking sheets.
4. Blend sugar & cornstarch in a small bowl, then dip fruit slices into sugar mixture, generously coating each.
5. Arrange fruit on cutouts. (Fruit will shrink during baking, so it's OK to have slices extend slightly beyond the dough edges).
6. Bake for 25 min, or until golden. remove sheets from the oven, & let pastries cool before serving.

To assemble:
1. garnish ice cream scoop w/ 1 pie-kie.