Nothing screams Memorial Day more than apple pie and Pat is so excited to share this homemade apple pie ice cream sandwich recipe with you! Is there anything better than apple pie and ice cream together? Pat doesn't think so and hopes you give this a try!
Heat apple cider in a skillet until slightly thickened and syrupy, about 3-5 minutes. (If not using apple cider, move on to step 2)
Add butter, flour, pie spice, salt, extract and brown sugar. Let the sauce simmer for 1-2 minutes. (Note: If you used apple cider, use one tbsp brown sugar. Otherwise, you can use up to three tablespoons)
Add apples and simmer filling until apples are slightly softened, 5-7 minutes
Turn off the heat and let filling cool slightly, 10-15 minutes.
Crust
Stretch pie crust out slightly bigger (1-2 inches) with a rolling pin
Cut out circles (or any shape) with a cookie cutter. 2-3 inch shapes work best. Gather scraps, re-roll, and cut out as needed
Divide the circles into two sets: one for filling and one for topping/sealing
Assembly
Dollop a teaspoon of salted caramel onto one set of the pie dough circles. (If caramel is too thick, microwave it for a few seconds)
Next, add one tablespoon of filling. To avoid leaks, do not overfill! Leave a small border around the filling
Place the other pie dough circles on each filled crust. Seal the edges with a fork or skewer. Use a small knife to score a little X on each pie
Brush egg wash on top of each pie, and sprinkle with sugar
Refrigerate pies for at least 20 mins. Meanwhile, preheat the oven to 375 degrees
Bake pies for 18-25 minutes, until bubbly and golden brown. Cool pies until they are slightly warm or room temperature
Time to make sandwiches! Take two pies and fill them with a small scoop of your favorite ice cream
