Apple Pie Sandwich Cookies a La Mode
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 14 double cookies
Complexity: easily
Quantity: 14 double cookies
Apple Pie à la Mode, or Ice Cream Scoop, is a convenient miniature sandwich cookie that's perfect for a couple of bites. It's easy to eat with your hands without getting messy, and it tastes just like a real homemade pie. Bake cookies using shortcrust pastry, spread vanilla ice cream and apple filling on the flat sides, and then sandwich two cookies together. Store these sandwiches in the freezer and enjoy them anytime you're craving pie or ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 Golden Delicious, Gala or Fuji apples (about 0.5 kg), peeled, cored and cut into 0.5 cm cubes.
- 1 tbsp freshly squeezed lemon juice (from half a lemon)
- 0.5 tsp apple pie spice
- 1 cup of sugar
- 200 g of butter at room temperature
- 1 teaspoon cornstarch
- 1 and 3/4 cups premium flour
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 1 large egg
- 1/4 tsp vanilla extract
- 2 tbsp. vanilla ice cream, slightly softened
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Cooking the dish according to the recipe:
- In a medium bowl, combine lemon juice, apple pie spice, apples, and 1/3 cup sugar.
- In a medium skillet, melt 2 tablespoons (30 grams) butter over high heat. Add the apple mixture and stir to coat completely. Reduce heat to medium, cover, and simmer, stirring occasionally, until the apples are soft and translucent, about 20 minutes. If the mixture becomes too dry and begins to brown prematurely, add 1/4 cup water and continue simmering.
- In a small bowl, combine cornstarch with 1 teaspoon of water and pour into the apple mixture. Bring the mixture to a boil to activate the cornstarch and cook until thickened and simmering, about 1 minute more. Transfer to a bowl and set aside.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the remaining 12 tablespoons (170 g) butter and 2/3 cup sugar with a hand mixer until fluffy, about 5 minutes. Beat in the egg, then the vanilla. Slowly fold in the dry ingredients in 2 additions.
- Scoop 1 tablespoon of dough at a time and roll into balls. Place on prepared baking sheets, spacing them about 2 inches apart, and press into flat disks about 1/4 inch thick. Bake until set on top but still pale, about 15 minutes. Cool on the baking sheets.
- Once the cookies have cooled, flip them over. Spoon 1 teaspoon of apple filling onto half of the cookies. Spoon 1 tablespoon of vanilla ice cream onto the remaining half of the cookies. Take the apple-filled cookies and press them onto the ice cream-covered cookies, then serve immediately. Store in the freezer for up to 3 months. Before serving, remove the cookies from the freezer for 5 minutes to allow the ice cream to soften..
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