Honeycrisp Apple Pie with Cinnamon Ice Cream

Adapted by StarChefs.com
June 2013


Cinnamon Ice Cream
2 teaspoons ground cinnamon
1 cinnamon stick
1 cup whole milk
2 cups cream
¾ cups sugar
½ teaspoon salt
6 egg yolks
Pie Dough
1 pound all-purpose flour
3 teaspoons sugar
½ teaspoon baking powder
18 teaspoon salt
10 ounces butter
8 ounces buttermilk
Apple Filling
6 cups sliced Honeycrisp apples
1 tablespoon lemon juice
½ cup light brown sugar
½ cup sugar
4 teaspoons all-purpose flour
1 teaspoon cinnamon
Pinch salt
1 teaspoon vanilla extract
¼ cup heavy cream
2 ounces butter
¾ cups all-purpose flour
6 teaspoons sugar
1 ounce butter
6 ounces pecans, rough chopped
To Assemble and Serve
egg whites, beaten


For the Cinnamon Ice Cream:
In a small skillet, toast ground cinnamon over medium heat until fragrant, 2 to 3 minutes. In a small pot, combine cinnamon stick, milk, cream, and ½ cup sugar. Whisk in the toasted cinnamon and bring to a boil. Meanwhile, whisk remaining ¼ cup sugar together with the salt and egg yolks. Once the dairy mixture has reached a boil, temper it into the yolks; then return everything to the pot and cook over low heat, stirring constantly, until mixture coats the back of a spoon. Immediately pass through a fine mesh strainer and chill. Spin in an ice cream machine according to manufacturer’s instructions.

For the Pie Dough:
In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Cube butter and add to dry ingredients. Chill everything in the freezer until butter is hard. Pulse butter and dry ingredients in food processor until butter is incorporated, leaving pieces no larger than the size of a lentil. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With the machine running on low speed, stream in buttermilk. Stop mixing before everything has come together to avoid overworking the dough. Finish by hand, firmly pressing the dough together to incorporate the wet into the dry. Sparingly add cold water, if necessary, to bring the dough together. When there are still some dry crumbles, transfer the dough to a piece of plastic film and wrap into a bundle, crumbles and all. Once contained inside the plastic, press and flatten the dough into a disk, to incorporate of the last of the dry bits. Chill until firm, portion into 14 even pieces, and roll to ⅛-inch thickness. Reserve in the freezer.

For the Apple Filling:
In a large bowl, toss apples with lemon juice; add in sugars, flour, cinnamon, and salt and toss lightly to combine. Gently stir in vanilla extract and heavy cream. In a large pot over medium heat, melt butter, then add in apple mixture. Cook, stirring occasionally, over medium heat, until mixture thickens. Chill over an ice bath and refrigerate.

For the Streusel:
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, and butter. Mix on low speed until butter is broken down into coarse crumbs, then add in pecans and mix until incorporated. Refrigerate.

To Assemble and Serve:
Preheat oven to 375°F. Tuck a round of Pie Dough into a 4-inch tart ring to create a bottom crust, taking care to press it down into the corners. Fill the shell with about ½ a cup Apple Filling. Spoon 1 tablespoon Streusel on top of the apples. Gently brush the exposed inside edge of the crust with egg whites to moisten; then place a second round of Pie Dough on top. Pinch all the way around the crust to seal the pieces together and crimp to form a scalloped edge. Transfer to refrigerator to chill. Repeat with remaining dough. Once pies are chilled, bake until golden brown, about 20 minutes. Cool on a wire rack. Center a still-warm pie on a plate and top with a round scoop of Cinnamon Ice Cream.