Apple Pie Ice Cream Pie

  • Serves

    serves 8-10


By SAVEUR Editors

Published on September 20, 2012

This clever dessert fills a spicy gingersnap pie crust with an apple pie-inspired ice cream. The dish works just as well made with pears, quince, or even sweet potatoes in place of the apples.


For the Crust

  • 1 14 cups finely ground gingersnap cookie crumbs, plus more to garnish
  • 34 cup flour
  • 12 cup packed light brown sugar
  • 6 tbsp. unsalted butter, melted
  • 1 tsp. kosher salt

For the Apple Pie-Ice Cream and Caramel Drizzle

  • 4 tbsp. unsalted butter, at room temperature
  • 1 tbsp. ground cinnamon
  • 14 tsp. kosher salt
  • 6 firm Fuji apples, peeled, cored, and roughly chopped
  • 1 34 cups sugar
  • 14 cup maple syrup
  • Vanilla Ice Cream
  • 13 cup heavy cream
  • 2 tbsp. whisky, rum, or bandy


Step 1

Make the crust: Heat oven to 350°. 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.

Step 2

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.

Step 3

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.

Step 4

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.