Double Crust Pie Dough
6-7 cups thinly sliced peeled apples
1/2 cup apple butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
Heat oven to 400 degrees F.
Roll out half of the pie dough, on a lightly floured surface, and fit into a pie dish.
In a large mixing bowl, stir together apples, apple butter, cinnamon, ginger and clove until well combined; pour into pie dish.
Roll out remaining pie dough, place on top of apples, and pinch edges to seal. Optional: Whisk 1 egg and 1 tablespoons water together and brush over pie dough for a shiny pie crust.
Bake 50-60 minutes or until deep golden brown and bubbly. Cool on a wire rack before slicing.
Vanilla Ice Cream
2 large eggs
1 cup whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
Whisk eggs and milk together in a large mixing bowl.
In a large saucepan, over medium heat, whisk together cream and sugar; bring mixture to a simmer, whisking frequently. Gradually whisk half of hot cream mixture into eggs until well combined. Whisk egg-cream mixture back into saucepan containing remaining cream. Cook, whisking constantly, until custard reaches 170 degrees F, or coats the back of a spoon.
Pour custard into a large mixing bowl, whisk in vanilla, and cover and chill overnight.
Freeze cream in an ice cream maker according to manufacturers' instructions.
Makes 8 servings