Mini Apple Pies for Ice Cream Sandwiches or Pies on a Stick

This recipe is a threefer! The mini apple pies you make are perfect as is, can be made into pies on sticks or turned into unique ice cream sandwiches. Use this recipe if you have a bunch of apples in the fall and need some inspiration after a trip to the orchard. Or if you’re a huge apple pie fan looking for something a little different. And regardless of how you decide to use these delicious, hand held apple pies, they’re sure to please a crowd!

Prep1 hr
Total Time3 hr
Skill LevelIntermediate

Amount16

Ingredients & Tools
Instructions

Instructions

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Prepare pie dough. In a large bowl, stir the flour and salt together.
Using a food processor or fork, cut butter into the flour until the mixture resembles cornmeal. Add 8 tablespoons of cold water and combine until the mixture holds together in large clumps. Add additional water, tablespoon by tablespoon, if the dough is still dry.
Divide the dough into two discs, cover both with plastic wrap and chill them in the refrigerator for at least 1 hour..
To prepare apple pie filling, start by melting the butter in a medium saucepan over medium-high heat. Next, add the apples, cinnamon and salt. Cook for 5 minutes or until the apples begin to soften and release liquid.
Then in a small bowl, stir together the sugar and the cornstarch until it’s well-combined.
Add this sugar mixture to the apples in the saucepan and cook, stirring constantly, for 5 minute or until the apples are tender and any liquid has started to boil. Remove from heat and let cool to room temperature.
Preheat the oven to 400°F. Prepare cookie sheets with parchment paper.
In a small bowl, beat eggs with 2 tablespoons of water until the egg mixture is well-combined.
Grab the set dough discs from the refrigerator. Roll each pastry disc until they’re about 1/8 in. thick. Use 3 1/4 in. circular cutter to cut dough into circles. Use the leftover dough and reroll as necessary to cut additional circles until there is a total of 32 dough circles.
Place 16 of the dough circles on the prepared cookie sheets, spacing them at least 2 inches apart. Brush the edges of each circle with the egg mixture. Spoon about 1 heaping tablespoon of pie filling on top of each circle.
If making a pie on a stick, place a cookie stick in the center of the filling.
Place a second circle on top and use a fork to seal the edges.
Brush the tops of the pies with the egg wash mixture and sprinkle them with White Sparkling Sugar.
Using a knife, cut a small ‘X’ in the center of the pies.
Bake pies for about 30 minutes or until the crusts are golden brown. Serve warm or at room temperature.
If using the mini pies to create ice cream sandwiches, simply sandwich some vanilla ice cream between two of the pies and enjoy!