In a large bowl, combine the egg yolks and sugar. Whisk until the eggs are creamy yellow.

In a large pot, combine the milk and cream and heat over medium until the mixture is just about to simmer. (180 degrees F.) Do not allow to boil.

Turn the heat off and use a ladle to gradually add the warm milk mixture to the egg mixture. Whisk each addition in to temper the eggs (keep them from becoming cooked).

After about half the warm milk is added to the eggs, add the mixture to the pot with the remaining milk and stir.

Turn the heat back on to medium and cook to thicken, stirring constantly.

The temp should reach 180 degrees F but never boil.

Using a fine wire mesh sieve, strain the hot liquid into a large bowl.

Add the vanilla extract and salt.

Stir well and cover with plastic wrap.

Make sure the wrap is actually laying directly on top of the mixture so that a skin does not form.

Refrigerate overnight.

In a small sauce pan, combine the brown sugar, butter, water, cinnamon and salt. Heat on low until the sugar is melted. The texture will be a bit grainy. Set aside to cool.

Place the gelato mixture in your ice cream maker and process according to manufacturers instructions. Before removing from the ice cream maker, drop in spoonfuls of the brown sugar mixture until all is incorporated. Stir through.

Transfer the gelato to a storage container. Cover with a lid and allow to harden in freezer for about 2 hours.

Preheat oven to 375 degrees F.

In a medium sauce pan, combine the apples, cinnamon, nutmeg, allspice and salt.

Heat on medium and stir occasionally for 7 to 8 minutes or until the apples begin to soften.

Whisk together the cornstarch and reserved cider.

Stir the cider mixture into the apple mixture and cook for one minute.

Remove from heat and allow to cool.

Roll the pie dough out to 1/8 inch thick.

Use a 2 1/2 inch cookie cutter or ravioli cutter to cut out squares or rounds.

Place a tablespoon of the apple mixture in the center of each cut out.

Brush water around the outside rim and cover with another cut out.

Crimp the outside edges with a fork to seal.

Place the filled mini pies on a lined baking sheet.

Whisk together the egg white and tablespoon of water.

Brush the egg mixture over the apple pies.

Cut a tiny x in the top of each pie.

Bake until golden brown on top. About 15 minutes.

Remove from oven and allow to cool.

Serve the gelato with a mini pie for garnish.