Servings 15-18 standard size sugar cookies (or 1 mini pie crust and several cookies)
Sugar Cookie Dough:
1/2tspcream of tartar
Apple Pie Gelato:
very small pinch salt
1 1/4tspvanilla extractdivided
2applespeeled and diced
Whipped creamfor garnish (optional)
For the Sugar Cookie Dough:
Cream together butter and sugar. Add egg and vanilla extract. Blend well.
In a separate bowl, combine flour, salt, baking soda, and cream of tartar.
Add flour mixture gradually to butter mixture until all combined.
Chill dough thoroughly (minimum 2 hours).
Preheat oven to 425°F. Roll dough onto floured work surface to 1/4? thickness. I freehanded a circular shape a little larger than the ramekin I was using to account for the dough needed to cover the sides. I also used a cookie cutter to cut shapes from the remaining dough. Grease ramekin and press circular shaped-dough against bottom and sides. *Tip – I wouldn’t let the dough extend as far beyond the edge of the ramekin as I did in the picture below. During baking, the edges fell and baked against it, making it nearly impossible to remove the finished slices without cutting that part of the crust away from the pie.
Place all on an ungreased cookie sheet – cookies and ramekin. Bake 6-8 minutes or until edges just begin to brown for regular cookie shapes, but pie crust may take longer. My pie crust was in for approximately 12 minutes.
Peel apples, remove core and seeds, and dice them into small chunks.
Saute apples over medium-low heat with butter, brown sugar, and 1 1/2 tsp of the cinnamon until apples have softened slightly and are coated throughout with the butter/brown sugar/cinnamon mixture.
Refrigerate sauteed apples until they are cold. Both the gelato base and apples should be chilled before continuing.
Remove gelato base and apples from the refrigerator. Pour gelato base into your ice cream maker and prepare according to your ice cream maker’s directions. Once you begin to see gelato base thickening around the edges of the ice cream maker, add remaining 1/2 tsp of cinnamon. Slowly add apples until all are integrated.
Once gelato is done, scoop enough out to fill sugar cookie pie crust and smooth out the top. Scoop excess gelato into an airtight container and freeze. You can serve the pie immediately, or cover in an airtight-container and freeze for an hour or so if you’d prefer a more solid, frozen gelato pie filling. If freezing, run a sharp knife under hot water, blot knife with cloth or paper towel to remove water drops, and proceed to cut into pie. Garnish with whipped cream and a dusting of cinnamon (optional).
Recipe for Homemade Apple Pie Gelato in a Sugar Cookie Crust found here: https://www.mysequinedlife.com/homemade-apple-pie-gelato-in-a-sugar-cookie-crust/