Honeycrisp Apple Pie with "Smoky" Ice Cream

Adapted by StarChefs.com
December 2005
Yield: 6 Servings


1 pound , plus 2 ounces all-purpose flour
8 ounces butter, cubed
2 ½ ounces pork fat
1 tablespoon sugar
Pinch of salt
1 egg
Cold water
24 ounces sugar
7 ounces sugar
Pinch of salt
Pinch of black pepper
1 quart heavy cream
4 apples
½ cup sugar
¼ cup cider
Pinch of salt
Pinch of black pepper
¼ cup caramel
2 pinches cornstarch or arrow root
4 ounces butter, chilled and cubed
½ cup light sugar
½ cup dark brown sugar
½ cup brown sugar
1 cup all-purpose flour
Pinch of salt
Pinch of cinnamon
Smoky Roasted Apple Purée
4 apples, such as Pink Lady, Golden Delicious, Mutsu, or Fiji
1 cup cider
½ cup caramel
1 ounce butter
Pinch of salt
Pinch of pepper
2 ounces raw bacon
Ice Cream Base
25 egg yolks
14 ounces sugar
1 quart heavy cream
1 quart milk


For the Dough:
In a stand mixer with a paddle attachment, work the flour, butter, pork fat, sugar, and salt until the butter is the size of tiny peas. Add the egg and about ¼ cup water, and work until the dough comes together. Form into a ball and refrigerate for 2 to 24 hours.

For the Caramel:
In a heavy pot, combine half of the sugar with the corn syrup, salt, and pepper. Cook over medium heat, stirring occasionally until the mixture is dark amber in color.
Add the remaining sugar, ¼ cup at a time. Mix well after each addition. In another pot, heat the cream just until it comes to a boil. Slowly add the cream to the caramel, and let the mixture reduce after each addition.

For the Apples:
Peel apples and cut them into ¼-inch cubes. Place apples in a large bowl and toss with the sugar, cider, salt, pepper, Caramel, and cornstarch. Set aside.

For the Streusel:
Combine the butter, sugars, flour, salt, and cinnamon in a food processor and work until the mixture “crumbles.” Chill the mixture.

For the Smoky Roasted Apple Purée:
Quarter the apples. Toss with the cider, Caramel, butter, salt, pepper, and bacon and roast at 350°F until the apples are broken down and caramelized. Remove the bacon and discard. Purée remaining mixture in a food processor until smooth.

For the Ice Cream Base:
Mix the yolks and sugar completely. Bring the cream and the milk to a boil; pour it over the yolks and mix completely. Put the mixture back on the stove, mixing constantly, until the custard is thick and coats the back of a wooden spoon. Place over an ice bath and cool. Add the Smoky Roasted Apple Purée to taste. Freeze and process in an ice cream machine according to the manufacturer’s instructions.

To Assemble and Serve:
Preheat the oven to 375°F. Roll out the dough to 1/8-inch thickness. Trim and fit the dough into a pie tin or tart mold. Fill the pie shell with the Apples to the top; pour some of the juice from the bottom of the bowl on top of the Apples. Cover with the Streusel. Bake for about 30 to 45 minutes, or until the Streusel is golden brown and the liquid is bubbling. Serve with Smoky Roasted Apple Ice Cream and Caramel.