Place the chopped apples, brown sugar, lemon juice, and cinnamon stick in a crock pot.
Cover and cook on HIGH for 8 hours.
Remove the cinnamon stick and mash with a fork or whisk to make a thick chunky sauce. Set aside.
Pie Crust
Preheat your oven according to the pie crust package directions. (Or 400 degrees F for homemade pie crust.)
Unroll the pie crust on a lightly floured work surface. Use cookie cutters to cut out shapes from the pie crust. You can also cut the crust into strips and make mini lattice (#) shapes.
Place the pie crust shapes on a greased baking sheet.
Beat the egg and water together in a small bowl to make an egg wash. Brush the pie crust with egg wash.
Mix the sugar and cinnamon in a small bowl until evenly combined. Sprinkle the cinnamon sugar over the pie crust.
Bake the pie crust for about 10-20 minutes or until golden brown. (These can be made ahead of time, while the apple filling is cooking.
Assembly
Scoop some vanilla ice cream into a bowl. Then spoon some apple topping over the ice cream and add a pie crust shape or two. Serve immediately.
Notes
I like to use Granny Smith, Honeycrisp, or Golden Delicious apples for this recipe.