What you need:

• 1 jar of Honey Ginger or Hokey Pokey ice cream

Apple Pies

• Store bought pie dough (containing two sheets), room temperature
• 2 tbsp butter 
• 2 ½ cup peeled cubed (about 2cm) apples (about 2 large apples)
• ¼ cup brown sugar
• 1 tsp cinnamon
• Juice of ½ a lemon
• 1 teaspoon vanilla
• ½ tsp cornstarch
• 1 egg 

Cinnamon Sugar

• ½ cup granulated sugar
• 1 tsp cinnamon

To make it vegan, use vegan butter, vegan pie dough, and our vegan Chocolate Brownie Chunk ice cream. To swap out the egg wash, make a vegan egg wash by combining 1 tbsp of maple syrup with 2 tbsp of dairy-free milk.

What to do:

1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
2. In a saucepan over medium heat, melt the butter until it turns into a liquid. Mix in the apples, brown sugar, vanilla, cinnamon and lemon juice. Cook for about 10 minutes. 
3. In a small bowl, mix the cornstarch with 1 tbsp of water and pour into the saucepan. Stir for about 30 seconds as the mixture thickens, then take off of the heat. Place in the fridge to cool. 
4. Sprinkle some flour over your cutting board, and roll out the pie dough so that it does not have any creases in it. 
5. Use a round cookie cutter or a round glass to cut out the circular shapes for the mini pies. 
6. Place 6 pie rounds on the baking sheet and then leave the rest in the fridge for now. Take a tablespoon of the apple filling and place into the centre of each pastry round. 
7. Beat the egg with 2 teaspoons of water and brush around the filling along the sides of the circle. 
8. Using a knife, cut 3 slits into three of the pastry rounds. Then place the pastry round on top of the apple filled pastry and use a fork to press down the sides. 
9. In a small bowl, combine the cinnamon sugar ingredients and sprinkle on top of each mini apple pie. 
10. Bake for 12-15 minutes then cool on the counter for 5. Place a scoop of ice cream in between two apple pies and serve immediately. Enjoy!