Apple Pie and Cinnamon Ice Cream

For my first recipe on here I decided to make an Apple Pie. I wanted to just do something basic. I figured when you're trying to get back into the habit of something you go back to the basics and work your way up. I went ahead and also made some cinnamon ice cream. I've been wanting to make cinnamon ice cream for forever so I thought this would be the perfect time.

The apple pie I made was from Martha Stewart. It was made with lime juice, something I've never done before. It added a nice little flavor. Everything else were your basic ingredients. Apples, flour, sugar, butter, cinnamon. I learned that I need to practice my pie dough skills. The dough turned out fine, it was just the rolling out and then forming it all together. But practice makes perfect, so I'm guess I'll be making more pies in the future!

Cinnamon Ice Cream is FABULOUS!!! I love cinnamon. LOVE IT. I added just a little more cinnamon then the recipe called for and I'm glad. I don't think it was too overpowering. Just right. Mmm...so good. I could probably eat the whole batch, but luckily we have neighbors who helped us eat both the pie and ice cream.

I had so much fun making this pie. It's funny when you've stopped doing something for awhile, and then when you restart, things just start coming back. While I was tossing the apples, with everything, I kept remembering things my chef told me to do and different terms. I started laughing cause I really didn't think I'd start remembering things like that. Today was a refreshing start. I seriously love baking. There's just a neat aspect of taking all these different ingredients and creating something so delicious with it!

Apple Pie:

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 2 sticks cold unsalted butter, cut into 1/2 inch cubes
• 1/3 cup plus 2 teaspoons ice water

Filling:

• 3 1/2 pounds (about 8 medium) heirloom apples, such as Arkansas Black, Caville Blanc, Carpentin, Jonathan, Knobbed Russet or Northern Spy.*
• 1/4 cup all-purpose flour, plus more for rolling out dough
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 vanilla bean, split and scraped
• 1 tablespoon cold unsalted butter, cut into 1/4 inch pieces
• 1 large egg yolk
• 2 tablespoons heavy cream
• 2 tablespoons sanding sugar

Crust:

Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until the mixture just begins to hold together.

Shape dough into two disks, and wrap in plastic. Refrigerate for 1 hour or up to two days.

Pie:

On a lightly floured surface, roll 1 disk of dough to 1/8 inch thickness. Fit into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Freeze until firm, about 15 minutes. Roll remaining disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer to a parchment-lined baking sheet, and freeze until cold and firm, about 15 minutes.

Peel and core apples, then cut them into 1/2 to 1-inch chunks and place them in a medium bowl. Add flour, sugar, lemon juice, salt, cinnamon, and vanilla seeds, and toss.

Place apple mixture in prepared pie dish, and dot with butter. Center dough round over apples, and tuck overhang under edge of bottom dough. Using your fingers, gently pinch dough along edge to seal. Using a paring knife, cut eight 2 1/2-inch vents in dough to let steam escape. Freeze pie until firm, about two hours.

Preheat oven to 425° F. Mix yolk and heavy cream in a small bowl, and brush over dough. Sprinkle with sanding sugar. Place dish on rimmed baking sheet, and bake for 15 minutes. Reduce heat to 375° F, and bake until crust is golden brown and juices are bubbling, 50-60 minutes. Transfer pie to a wire wrack to cool completely.

Cinnamon Ice Cream:

• 1 cup white sugar
• 1 1/2 cups half-and-half cream
• 2 eggs, beaten
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

(Sorry no pictures of the ice cream. Pictures didn't turn out too great!)