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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Apple Pie Ice Cream Pie   
    Categories: Pies, Fruits, Desserts, I scream, Booze   
         Yield: 9 servings   
       
   MMMMM---------------------------CRUST--------------------------------   
     1 1/4 c  Fine ground gingersnap   
              - cookie crumbs; more to   
              - garnish   
       3/4 c  Flour   
       1/2 c  Packed light brown sugar   
         6 tb Unsalted butter; melted   
         1 ts Kosher salt   
      
   MMMMM----------------APPLE PIE-I SCREAM & CARAMEL---------------------   
         4 tb Unsalted butter; room temp   
         1 tb Ground cinnamon   
       1/4 ts Kosher salt   
         6    Firm Fuji apples; peeled,   
              - cored, rough chopped   
     1 3/4 c  Sugar   
       1/4 c  Maple syrup   
              Vanilla Ice Cream   
       1/3 c  Heavy cream   
         2 tb Whisky, rum, or bandy   
       
     MAKE THE CRUST: Set oven @ 350oF/175oC.   
        
     Combine gingersnap crumbs, flour, sugar, butter, and   
     salt in a bowl and stir until evenly combined. Press   
     into the bottom and side of a 9" deep-dish pie plate,   
     and bake until lightly browned at the edges, about 10   
     minutes. Let cool completely.   
        
     MAKE THE APPLES: Heat butter in a 12" skillet over   
     medium-high heat. Add cinnamon, salt, and apples, and   
     cook, stirring occasionally, until apples are softened   
     slightly, about 8 minutes. Add 1/4 cup sugar and syrup,   
     and cook until glazed with syrup and tender, about 4   
     minutes more. Remove from heat and let cool completely.   
     Prepare Vanilla Ice Cream according to instructions.   
     Once churned, stir apples into ice cream, and then   
     transfer ice cream to pie crust, smoothing the top with   
     a rubber spatula. Sprinkle with more gingersnap crumbs,   
     and freeze until set, at least 4 hours.   
        
     MEANWHILE, MAKE THE CARAMEL SAUCE: Heat 1 1/2 cups sugar   
     in a 2-qt. saucepan over medium-high heat, and cook,   
     swirling pan, until it turns into liquid caramel. Remove   
     from heat and add cream and alcohol; once bubbling   
     subsides, return pan to heat, and stir until smooth.   
     Remove from heat, and let cool to room temperature.   
     Serve pie with caramel sauce drizzled over each slice.   
        
     Yield: serves 8-10   
        
     RECIPE FROM: https://www.saveur.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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