Smoke House Market Apple Pie Recipe
with Clementine's Cinnamon Ice Cream
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Ingredients
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Apple Pie Filling
Pie Crust
Clementine's Cinnamon Ice Cream
Method
Apple Pie Filling
- 1
Prepare Apples
Peel, core, and slice the Granny Smith apples into thin wedges.
- 2
Mix Filling
In a large bowl, combine the sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, cornstarch, and a pinch of salt. Toss until the apples are evenly coated and set aside to let the mixture macerate for about 15 minutes.
Pie Crust
- 3
Make Pie Dough
In a large bowl, whisk together all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 4
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal parts, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 5
- 6
Fill with Apples
Pour the apple filling into the prepared pie crust, spreading it evenly.
- 7
Top with Second Crust
Roll out the second disk of dough and place it over the apple filling. Seal the edges by crimping with your fingers or a fork. Cut slits in the top crust to allow steam to escape.
- 8
Bake Pie
Preheat the oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Clementine's Cinnamon Ice Cream
- 9
Mix Ingredients
In a bowl, whisk together heavy cream, whole milk, granulated sugar, ground cinnamon, vanilla extract, clementine zest, clementine juice, and a pinch of salt until the sugar is dissolved.
- 10
Chill Mixture
Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
- 11
Churn Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 12
Freeze Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
