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.