Large Green Apples – washed, cored, sliced thin, 6-8 each
¾ cup Sugar granulated
4 oz Melted butter
2 tsp. Cinnamon Powder
2 tbsp All Purpose Flour
½ oz Lemon Juice
2 oz. Egg Wash
1 pack (2 shells per pack) Frozen pie crust
Ice Cream Ingredients
1 tub (1/2 gal) Vanilla Ice Cream
8 oz or more as needed of Cinnamon Powder
Method for Pie
Wash and core apples to remove all seeds and stem. You may peal the apple if you desire, then slice apples roughly 1/8 of an inch thick to no more than ¼ inch thick. Try to keep consistent to maintain even cooking time. As you slice one apple place into a bowl with water and lemon juice to keep from browning.
Drain off apple slices and place into a dry bowl and add sugar, cinnamon, and melted butter and gently mix all ingredients together.
Place ingredients into one pie shell and make sure apples are along the sides and build a little mound in the center to help build for height.
Brush the inner rim of the pie shell with egg wash and then place the other pie shell on top. In the center, make 3 slits to allow steam to exit. Crimp the edges together to seal the two shells. Use remaining egg wash if you like to brush the top of the pie.
Place in the center of a preheated 350 degree oven and bake for 20-30 minutes or until the apples have become tender.
Allow the apple pie to cool or come to room temperature.
Method for Ice Cream
Allow Vanilla ice cream to become slightly soft but not melted.
Place ice cream into mixing bowl and with a whip attachment mix on medium to high speed and alternate to a lower speed to add cinnamon powder then back to high speed to incorporate.
You are looking for a sandy color. If you would like a stronger flavor, add more cinnamon and taste as you go until desired flavor is achieved.
Place back in the freezer to become hard and ready to serve.