Apple Pie Ice Cream Sundae with Pie Crust Cookies
Our exclusive pie crust mix and apple pie filling are great to have on hand for an easy yet impressive dessert. Use our pie crust cutters in autumnal shapes for fall celebrations, or use whatever pie crust cutters or even cookie cutters you have on hand if you prefer.
Ingredients:
- 1 package Williams Sonoma Pie Crust Mix
- All-purpose flour, for dusting
- 1 egg beaten with 1 tsp. water
- Turbinado sugar, for sprinkling
- 1 jar Williams Sonoma Apple Pie Filling
- Vanilla ice cream, for serving
Directions:
Line two baking sheets with parchment paper.
Prepare the pie dough according to the package instructions.
On a lightly floured work surface, roll the dough into a round about 1/8 inch (3 mm) thick.
Lightly dust decorative pie punches in your desired shapes with flour. Use the punches to cut out shapes, using all of the pie dough. Transfer the shapes to the baking sheets, spacing them at least 1 inch (2.5 cm) apart. Refrigerate for 30 minutes.
Preheat an oven to 375°F (190°C).
Using a pastry brush, brush the dough shapes with the egg wash. Sprinkle each with turbinado sugar. Bake until golden brown, about 8 minutes.
Meanwhile, in a saucepan over medium heat, warm the pie filling until warmed through, about 5 minutes.
To assemble, divide the warm pie filling among 6 sundae dishes or bowls and top with ice cream and the pie crust cookies. Serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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