This Costco apple pie sundae copycat combines creamy vanilla ice cream, warm cinnamon-spiced apples, and crispy pie crust pieces. Inspired by Costco’s Vanilla Apple Pie Sundae, this homemade version brings the same three main components together in one dessert.
The apple filling cooks on the stovetop while the pie crust bakes in the oven. Layer everything with vanilla ice cream just before serving for a simple dessert with a mix of creamy, tender, and crunchy textures.
Ingredients You’ll Need
This homemade apple pie sundae has three parts: a cinnamon apple filling, crispy pie crust pieces, and vanilla ice cream.
Apple Pie Filling
- Granny Smith apples: Their tart flavor balances the sweet ice cream, and they hold their shape well when cooked.
- Unsalted butter: Adds richness to the apple filling.
- Light brown sugar: Sweetens the apples and gives the sauce a mild caramel-like flavor.
- Ground cinnamon and nutmeg: Add the warm spices you expect in apple pie.
- Cornstarch and water: Help thicken the apple juices into a sauce that coats the fruit.
Cinnamon Pie Crust Pieces
- Unbaked all-butter pie crust: A store-bought crust keeps things simple. Choose one made without lard.
- Egg and water: Make a light egg wash to help the crust turn golden in the oven.
- Melted salted butter: Helps the cinnamon-sugar coating stick to the baked crust.
- Granulated sugar and ground cinnamon: Give the crust pieces their sweet, spiced finish.
Vanilla Ice Cream
- Vanilla ice cream: A convenient substitute for Costco’s vanilla soft serve. Regular vanilla ice cream works without any special equipment.
How to Make a Costco Apple Pie Sundae
This homemade sundae comes together in three steps. Bake the pie crust, cook the apple filling, then layer everything with vanilla ice cream.
1. Bake the Cinnamon Pie Crust
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cut the pie crust into strips about 1 inch wide. Beat the egg with 1 teaspoon of water, then lightly brush the mixture over the strips.
Arrange the strips on the baking sheet and bake for 14–16 minutes, or until golden and crisp.
Brush the baked strips lightly with melted butter and sprinkle with the cinnamon-sugar mixture. Let them cool completely, then break them into bite-sized pieces.
2. Cook the Apple Pie Filling
Peel, core, and cut the Granny Smith apples into ½-inch pieces.
Melt the butter in a skillet over medium heat. Add the apples and cook for about 5 minutes, stirring occasionally.
Add the brown sugar, cinnamon, and nutmeg. Stir the cornstarch into the cold water until smooth, then pour it into the skillet.
Cook for another 3–5 minutes, stirring gently, until the apples are tender and the sauce has thickened enough to coat them.
Remove from the heat and let the filling cool until it is no longer hot.
3. Assemble the Sundaes
Divide half of the apple filling among four dessert cups. Add a few cinnamon pie crust pieces to each cup.
Scoop about 1 cup of vanilla ice cream into each cup, over the apples and crust.
Spoon the remaining apple filling over the ice cream and finish with the rest of the crispy pie crust pieces.
Serve immediately so the ice cream stays cold and the crust keeps its crunch.
Tips for the Best Apple Pie Sundae
- Keep the apple filling thick but spoonable. The sauce should coat the apple pieces without leaving excess liquid in the pan. If it looks too thin, cook it for another minute, stirring gently.
- Let the pie crust cool completely. This helps the baked strips firm up before you break them into pieces. Make sure they’re golden and crisp before removing them from the oven.
- Avoid adding hot apples to the ice cream. Let the filling cool until slightly warm or at room temperature. Hot filling will melt the ice cream too quickly.
- Assemble just before serving. Keep the apples, crust pieces, and ice cream separate until you’re ready to eat. Add the final crust topping last to preserve its crunch.
For more apple desserts, try our twisted apple pie rolls for a baked option or chai apple possets for a chilled treat.
Make-Ahead and Storage
You can prepare the apple filling and cinnamon pie crust pieces ahead of time. Keep them separate until you’re ready to assemble the sundaes.
- Apple pie filling: Transfer the cooked apples to a shallow container and refrigerate within 2 hours. Store in an airtight container in the refrigerator for up to 3–4 days.
- Cinnamon pie crust pieces: Let them cool completely, then store in an airtight container at room temperature. For the best crunch, use them within 1–2 days.
- Vanilla ice cream: Keep it frozen until you’re ready to assemble the sundaes.
Can you store assembled sundaes? It’s best to serve them immediately. Once assembled, the ice cream starts to melt and the pie crust pieces lose their crunch.
Frequently Asked Questions
Costco introduced the Vanilla Apple Pie Sundae as a seasonal fall dessert in October 2026. Availability varies by warehouse, and an exact end date wasn’t confirmed at launch. Check your local Costco food court.
No. The food court sundae uses apple pie filling and separate pieces of cinnamon pie crust layered with vanilla soft serve. This homemade recipe follows the same basic idea without baking a whole apple pie.
Yes, canned apple pie filling can save time. Keep in mind that it may be sweeter or softer than the homemade filling. For this copycat recipe, the stovetop apple filling gives you more control over the texture and sweetness.
Yes. Regular vanilla ice cream works for this homemade version. It has a firmer texture than Costco’s soft serve, but you don’t need any special equipment to assemble the sundae.
Costco Apple Pie Sundae Copycat Recipe
- Total Time: 50 minutes
- Yield: 4 sundaes 1x
Description
Make a Costco apple pie sundae copycat with vanilla ice cream, cinnamon apple filling, and crispy pie crust pieces. This homemade version comes together without a soft-serve machine.
Ingredients
Apple Pie Filling
- 2 large Granny Smith apples, peeled, cored, and diced into ½-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar, packed
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 teaspoons cornstarch
- ¼ cup cold water
Cinnamon Pie Crust Pieces
- 1 standard round unbaked all-butter pie crust dough (about 7–8 oz / 200–225 g)
- 1 large egg
- 1 teaspoon water, for egg wash
- 1 tablespoon salted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Vanilla Ice Cream
- 2 pints vanilla ice cream (4 cups)
Instructions
Bake the Cinnamon Pie Crust
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cut the pie crust into strips about 1 inch wide. Beat the egg with 1 teaspoon of water, then lightly brush the strips with the egg wash.
- Arrange the strips on the baking sheet, leaving space between them. Bake for 14–16 minutes, or until golden and crisp.
- Brush the baked strips lightly with the melted salted butter. Mix the granulated sugar and cinnamon, then sprinkle over the strips. Let cool completely before breaking into bite-sized pieces.
Cook the Apple Pie Filling
- Peel, core, and dice the Granny Smith apples into ½-inch pieces.
- Melt the unsalted butter in a skillet over medium heat. Add the apples and cook for about 5 minutes, stirring occasionally.
- Stir in the brown sugar, cinnamon, and nutmeg.
- Mix the cornstarch with ¼ cup cold water until smooth. Pour into the skillet and stir gently.
- Cook for another 3–5 minutes, until the apples are tender and the sauce is thick enough to coat them. Remove from the heat and let cool until no longer hot.
Assemble the Sundaes
- Divide half of the apple filling among four dessert cups. Add a few cinnamon pie crust pieces to each.
- Add about 1 cup of vanilla ice cream to each cup.
- Spoon the remaining apple filling over the ice cream and finish with the remaining pie crust pieces. Serve immediately.
Notes
- Pie crust: Use an all-butter pie crust made without lard.
- Apple filling: Let the cooked apples cool until slightly warm or at room temperature before adding them to the ice cream.
- Make ahead: Refrigerate the apple filling in an airtight container for up to 3–4 days. Keep the cooled pie crust pieces in an airtight container at room temperature and use within 1–2 days for the best crunch.
- Serving: Assemble the sundaes just before serving to keep the ice cream cold and the pie crust crispy.
- Nutrition: Values are estimates per sundae. Actual amounts may vary depending on the pie crust, vanilla ice cream, and portion sizes used.
- Prep Time: 15 minutes
- Cooling: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 SUNDAE
- Calories: 675 kcal
- Sugar: 48 g
- Sodium: 190 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Carbohydrates: 77 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 130 mg
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