Apple Butter Apple Pie with Vanilla Ice Cream

Apple Butter Apple Pie

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