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Apple Pie with Ice Cream

1 pint top-quality, store-bought vanilla ice cream, softened
1/3 cup cream of coconut
1 1/2 cups flaked coconut, lightly toasted

6 tablespoons unsalted butter
1 cup packed dark brown sugar
1/3 cup dark corn syrup
1/2 cup heavy cream
1 teaspoon vanilla extract

2 1/4 cups unbleached all-purpose flour
2/3 cup plus 2 tablespoons vegetable shortening
Pinch of salt
5 to 6 tablespoons ice water

7 cups McIntosh apples, peeled, cored and thinly sliced
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter

2 teaspoons milk
2 tablespoons granulated sugar

Combine the softened vanilla ice cream with the cream of coconut
and toasted coconut in a food processor fitted with the steel blade.
Process until the mixture is smooth and well-combined. Transfer
the mixture into a freezer container and freeze until firm.

Melt 4 tablespoons of the butter in a saucepan over medium heat.
Add the brown sugar, corn syrup, cream and vanilla. Stir until
smooth. Bring the mixture to a full boil and let boil, undisturbed,
for 3 minutes. Remove from heat and stir in the remaining 2
tablespoons butter, stirring until melted. The sauce may be served
warm or at room temperature and leftover sauce can be stored in a
jar in the refrigerator and it will keep indefinitely.

Preheat oven to 425 F.

In a mixing bowl, blend the flour, shortening and salt together
with a pastry cutter until the mixture resembles coarse meal. Blend
in enough water to make the mixture just cling together to form a
ball. Divide the pastry in half and shape each half into a flat
disc. Roll the first disc into an 11-inch circle on a lightly
floured board. Transfer to a 9-inch pie pan and trim overhanging
pastry edges 1/2 inch from the rim of the pan.

Combine the apples, sugar, cinnamon, nutmeg and flour in a large
mixing bowl and toss well to coat the apples evenly. Mound the
filling into the pie shell. Dot the top with the butter cut into
small bits.

Roll out the remaining disc of pastry into an 11-inch circle. Place
over the apples and trim and crimp the pastry edges together
decoratively. Brush the milk lightly and evenly over the top crust
and then sprinkle with the sugar. Using a sharp paring knife, cut
4 or 5 slits into the top crust to allow steam to escape during
baking.

Bake the pie until the crust is golden brown, 40 to 45 minutes.
Serve the pie warm or at room temperature.

To serve the pie, cut it into wedges and top each serving with a
scoop of the coconut ice cream. Drizzle the butterscotch sauce in
back and forth motions over both the pie and ice cream. Serve at
once.

Makes 8 servings.

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