Originality is a really hard thing to come by these days. So many creative minds out there and with technology it's so easy to share our creations with the world. I feel like a bit of a hack because I posted these photos yesterday on Instagram and Facebook. I got a lot of praise, a couple "genius" comments.
Guys, I wish I was THAT genius. I wish I had come up with this idea... however I got it from another super talented blogger. She made the most gorgeous Blueberry Pie Ice Cream Sandwiches that I fell head over heals in love with... I knew I had to make an apple pie version ASAP!
Apple pie a la mode, is a tradition during apple season. Nothing pairs together better, except apple pie and Cabot cheddar cheese... Duh. This hand held version is great treat to serve party guests. Or to keep on hand for when the craving hits.
Flaky, buttery pie crust filled with caramelized apples coated in a cinnamon syrup sandwiched together with vanilla ice cream. Hells to the yes!
4 large granny smith apples, peeled, cored, and diced
1/4 cup butter
1/2 cup brown sugar
1 tbs cinnamon
1/4 tsp salt
1 tbs vanilla extract
1 egg+ 1 tsp water for egg was
additional sugar for sprinkling tops
Vanilla Ice Cream for filling
In a large mixing bowl combine flour, 2 tbs sugar, and 1/2 tsp salt with 1/2 cup of butter. Using your fingers or a pastry blender work flour into pee sized bits and thin disks.
Slowly pour in ice water about 1 tsp at a time and work into the dough until everything comes together. Give it a couple of kneads.
Form into a disk, and refrigerate for 1 hour.
Meanwhile prepare your filling, melt butter with brown sugar, cinnamon, salt and vanilla extract. Add in diced and pealed apples. Simmer on low heat for about 20 minutes until the apples have broken down and are very soft.
Preheat oven to 350.
Once dough has chilled, roll out on a lightly floured surface until it is about 1/8 of inch thick. Cut out 2-3 inch circles, fill centers with apple filling, top with addition pie dough and crimp shut with a fork. Re-roll dough scraps and continue process. Should yield about 4-6 small pies.
Brush assembled pies with an egg wash, and sprinkle with sugar.
Bake for about 20 minutes or until the pies are golden brown.
Allow pies to cool completely, fill with your favorite ice cream and enjoy! To make ahead, wrap assembled ice cream sandwiches in plastic wrap and place in a freezer bag. Will last up to 2 weeks in the freezer.