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Apple Pie Milkshakes

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Whether you've got an extra slice of apple pie or the ingredients to make an apple hand pie, these Apple Pie Milkshakes are the perfect twist on the classic dessert! You can't beat the combination of a sweet, buttery crust, apple cinnamon filling, and vanilla ice cream.

  • Author: Marisa Guerra
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 2 servings
  • Category: Dessert

Ingredients

Apple Hand Pie Dough

  • 150 grams (1 1/4 cups) flour
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 4 oz (1/2 cup) unsalted butter
  • 2-2 1/2 tbsp ice water

Apple Hand Pie Filling

  • 1 pink lady or honeycrisp apple
  • 1 tbsp sugar
  • 1/4 tsp cinnamon

Egg Wash

  • 1 large egg
  • 2 tsp water
  • Turbinado sugar, for topping

Whipped Cream

  • 113 grams (1/2 cup) heavy cream
  • 1 tbsp sugar

Apple Pie Milkshakes

  • 3–4 scoops of vanilla ice cream
  • 113 grams (½ cup) milk
  • 2 apple hand pies or 1 slice of apple pie
  • Cinnamon, for topping

Instructions

Apple Hand Pies

  1. Preheat oven to 375º degrees.
  2. Whisk together the flour, sugar, and salt in a large bowl.
  3. Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
  4. Pour the water over the flour and stir together until it begins to form into a dough.
  5. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
  6. Roll the dough out onto a lightly floured piece of parchment. Use a 4 ½ inch round cutter to cut six circles, rerolling the dough as needed, but being careful not to overwork it. Place them on a parchment lined cookie sheet and chill them until needed.
  7. While the dough chills, peel and slice the apples into small pieces and place them in a bowl. Stir in the sugar and cinnamon and set aside.
  8.  Whisk the egg and water together. Brush the tops of 3 of the circles with egg wash and carefully spoon the apple onto them, making sure to keep it towards the center. You'll have some leftover apple to snack on or use as an ice cream topping.
  9. Cut four small slits in the centers of the other three circles. Flip them over and coat their undersides with egg wash and then place the egg wash side down over the apple.
  10. Press down to seal and crimp each hand pie’s edges with a fork. Use a smaller cookie cutter or a sharp knife to cut off any excess dough.
  11. Coat each hand pie with more egg wash and sprinkle with turbinado sugar. Bake hand pies for 25-30 minutes or until golden brown. 

Whipped Cream

  1. Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
  2. Cover and refrigerate until ready to use, slightly whisking before using if need be.

Apple Pie Milkshakes

  1. Puree ice cream and milk together for about 10 seconds until thick and creamy.
  2. Add one hand pie or slice of pie and puree for 10 seconds. Scrape down the sides of the blender with a spatula.
  3. Add second hand pie and puree for another 10 seconds.

Assembly

  1. Pour milkshake into two tall glasses and chill until ready to serve.
  2. Top each milkshake with a spoonful of whipped cream and a dash of cinnamon.
  3. Enjoy!

Notes

Apple Pie Milkshakes

  • Milkshakes are best enjoyed immediately.
  • This recipe includes a recipe for apple hand pies, but if you have leftover apple pie you can use a slice of that instead.

Apple Hand Pies

  • This recipe will make three apple hand pies. Two will be added to the milkshake and the third is for you to enjoy. 
  • The leftover hand pie should be stored in an airtight container and eaten with the next day or two. It is best eaten fresh but can be reheated slightly in the microwave or oven.
  • If you don’t have turbinado sugar, you can use granulated or coarse sugar.
  • I like to use pink lady or honeycrisp apples, but any other apple that works well for baking can be subbed.
  • If you don't have a round cookie cutter you can use a bowl or glass with a similar diameter and a sharp pairing knife.
  • If at any point your dough becomes difficult to work with, make sure to pop it into the fridge to chill. You never want your dough to become too warm or the butter will melt. This is why it's also helpful to roll it out on parchment so it's easy to stick a cookie sheet under it and transfer it to the fridge for a break if needed.

Find it online: https://marisabakes.com/2020/11/26/apple-pie-milkshakes/