Instructions

1. For the Ice Cream:
2. In a small saucepan, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
3. In a large saucepan heat cream to a low boil and then stir in the brown sugar until dissolved.
4. Temper the eggs by adding a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly.
5. Cook and stir over low heat until mixture coats the back of a metal spoon.
6. Remove from the heat.
7. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in caramel sauce and vanilla bean paste. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
8. Once chilled pour into your ice cream maker and follow the manufacturer’s directions.
9. When finished place into a freezer friendly container so that the ice cream can get solid…about two hours.
10. For the Pie Crust:
11. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter, until the mixture resembles cornmeal.
12. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
13. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
14. For the Apple Pie:
15. Divide the dough into 2 pieces, one slightly larger than the other. Roll the larger portion into a rough 11-inch round. Line the bottom of a 9-inch pie pan with the dough, tuck the edges under and crimp them, then dock the bottom. Refrigerate the dough for 20 minutes.
16. Roll the second piece of the dough into a rough rectangle, about 1/8- to ¼-inch thick. Place in fridge while preparing apples.
17. Peel, core and cut the apples into slices ¼-inch thick. Toss the slices in a bowl with the lemon juice and zest, to keep them from browning.
18. In another bowl, whisk together the flour, sugar, and salt. Sprinkle this over the apples and toss until the fruit is evenly coated.
19. Melt the butter in a large heavy-bottomed pot. Add the apple mixture and saute for 5 minutes.
20. Add the cream and vanilla bean paste and continue to cook the apples, stirring often, until the juices thicken and the apples are just tender. Make sure not to overcook the apples, or they will become mushy. Transfer the cooked apples to a large bowl, and set them aside to cool completely.
21. Preheat the oven to 350F.
22. Spoon the filling into the crust and top with crust. Make vents with a sharp knife. Brush the egg wash over the top crust, and then sprinkle the crust with sugar.
23. Bake for 45 minutes, or until the filling is bubbling and the top and bottom crusts are golden brown.
24. To Make The Milkshake:
25. To make the milkshake place three scoops of ice cream and a slice of pie into the blender. Add a little milk to thin. Blend in your blender until you reach desired consistency.
26. Pour into a glass with a wide top…I used a pint glass.
27. Top with whipped cream and then add a whole slice of pie to the shake. Add some caramel sauce if you would like (and why wouldn’t you like that?).
28. Yes, it’s bad for you. But wow is that some good eats. 🙂 And what a different way to serve pie to your dinner guest or a fantastic way to fight PMS or a bad day.