SAUTEED APPLE CRISP

1 refrigerated pie crust (from 15-ounce package)
1/4 cup plus 1 tablespoon extra virgin olive oil, divided use
1/4 cup plus 2 teaspoons granulated sugar, divided use
4 large crisp apples, peeled, cored and sliced
1/3 cup raisins
3/4 teaspoon ground cinnamon
FOR SERVING:
8 scoops vanilla or dulce de leche ice cream
8 fresh mint leaves (optional)

Preheat oven to 375 degrees F.

Brush crust with 1 tablespoon olive oil; sprinkle lightly with 2 teaspoons sugar. Cut crust into 16 wedges or shapes. Place crust pieces on baking sheet.

Bake 7 to 8 minutes or until crust is puffed and light golden. Remove from oven; set aside.

Meanwhile, heat remaining 1/4 cup olive oil in large skillet over high heat. Add apples; cook and stir 4 minutes. Reduce heat to medium-high. Add raisins; sprinkle with remaining 1/4 cup sugar and cinnamon. Cook 3 to 4 minutes longer or until sugar is dissolved and mixture thickens enough to coat apples, stirring occasionally.

TO SERVE:
Place one wedge or shape of pie crust on each of 8 serving dishes. Top each with apple mixture. Top with remaining crust pieces. Place one scoop ice cream on each plate. Garnish with mint leaves, if desired.

Makes 8 servings
Source: North American Olive Oil Association