MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Pie Ice Cream Pie
Categories: Pies, Fruits, Desserts, I scream, Booze
Yield: 9 servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c Fine ground gingersnap
- cookie crumbs; more to
- garnish
3/4 c Flour
1/2 c Packed light brown sugar
6 tb Unsalted butter; melted
1 ts Kosher salt

MMMMM----------------APPLE PIE-I SCREAM & CARAMEL---------------------
4 tb Unsalted butter; room temp
1 tb Ground cinnamon
1/4 ts Kosher salt
6 Firm Fuji apples; peeled,
- cored, rough chopped
1 3/4 c Sugar
1/4 c Maple syrup
Vanilla Ice Cream
1/3 c Heavy cream
2 tb Whisky, rum, or bandy

MAKE THE CRUST: Set oven @ 350oF/175oC.

Combine gingersnap crumbs, flour, sugar, butter, and
salt in a bowl and stir until evenly combined. Press
into the bottom and side of a 9" deep-dish pie plate,
and bake until lightly browned at the edges, about 10
minutes. Let cool completely.

MAKE THE APPLES: Heat butter in a 12" skillet over
medium-high heat. Add cinnamon, salt, and apples, and
cook, stirring occasionally, until apples are softened
slightly, about 8 minutes. Add 1/4 cup sugar and syrup,
and cook until glazed with syrup and tender, about 4
minutes more. Remove from heat and let cool completely.
Prepare Vanilla Ice Cream according to instructions.
Once churned, stir apples into ice cream, and then
transfer ice cream to pie crust, smoothing the top with
a rubber spatula. Sprinkle with more gingersnap crumbs,
and freeze until set, at least 4 hours.

MEANWHILE, MAKE THE CARAMEL SAUCE: Heat 1 1/2 cups sugar
in a 2-qt. saucepan over medium-high heat, and cook,
swirling pan, until it turns into liquid caramel. Remove
from heat and add cream and alcohol; once bubbling
subsides, return pan to heat, and stir until smooth.
Remove from heat, and let cool to room temperature.
Serve pie with caramel sauce drizzled over each slice.

Yield: serves 8-10

RECIPE FROM: https://www.saveur.com

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... I'm sorry but I can't get on this whole "eating eggs almost raw" trend
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