Cheddar-Topped Apple Pie Sundae Recipe

Instructions

Allow ice cream to soften slightly. Place 4 cups of ice cream and 1 cup of apple pie filling in a large bowl. Gently mix just until the apples are evenly distributed. Press the ice cream in a container and top with a lid or cling film directly on the surface of the ice cream. Place in the freezer until completely hardened.

Roll the pie crust dough to 1/4" thick on a clean flat surface. Use flour as needed on the surface and the rolling pin to prevent sticking. Sprinkle the cheddar cheese over half of the dough. Fold the other half over the cheese and roll again to make a rectangle that will fit on a baking sheet and is 1/8" to 1/4" thick. Place the sheet of dough on a parchment lined baking sheet.

Whisk the water and egg together in a small bowl until smooth and pale yellow. Use a pastry brush to lightly coat the surface of the dough. Cover with cling film and refrigerate for at least 1 hour before proceeding.

Preheat oven to 400 degrees Fahrenheit. Place the chilled dough and baking sheet in the oven and bake for 12-15 minutes or until lightly golden brown. Remove from the heat and allow to cool completely on the tray.

To assemble, scoop ice cream into a bowl. Break the sheet of baked pie crust into shards. Place two shards in each bowl. Top with a dollop of apple pie filling from the reserved 1/2 cup. Serve immediately.