Gooseberry & Apple Pie with Spelt Ice Cream

Spelt Ice Cream. Nutty, creamy, and utterly delicious, teamed with the epitome of fall bakes, this pie will be the only recipe you need to give you a hug in a bowl….

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ice cream recipe, spelt ice cream, new ice cream flavour, pie , fruit pie, fall pie, thanksgiving pie

Yield: 8-10

Author: Suze Morrison

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Gooseberry & Apple Pie with Spelt Ice Cream

Prep time: 25 MinCook time: 20 MinInactive time: 11 HourTotal time: 11 H & 45 M

Spelt Ice Cream. Nutty, creamy, and utterly delicious, Combined with the epitome of Fall Pies, this really is all you need for a cozy hug in a bowl

Ingredients

Ice Cream

• 300g Spelt
• 200ml Whole Milk
• 675ml Double Cream
• 1 tbsp Honey
• 10 Egg Yolks (Freeze the whites formeringues)
• 180g Golden Caster Sugar

Pie Crust

• 350g Plain Flour
• 230g Unsalted Butter, cold in cubes
• 2 tbsp. Caster Sugar
• 1 tsp Sea Salt
• 3-4 tbsp iced water
• Egg to wash

Pie Filling

• 1kg Medium Apples
• 200g Gooseberries
• 150g Golden Caster Sugar
• 1 Strip Lemon Zest
• 2tbsp Cornflour
• 1tsp Pumpkin Pie Spice
• 1 Vanilla Bean, seeds scraped
• Small Pinch Salt

Instructions

For the Ice Cream

1. Preheat oven 180C and sprinkle the spelt onto a baking tray. Roast for 8-10 minutes, until golden, keeping an eye that it doesn’t turn too dark
2. Pour into a pan and add the milk, cream, and honey. Heat to just steaming then cool for 1 minute
3. Meanwhile, whisk the egg yolks and sugar, taking care not to do this too far in advance as the sugar will cause the water from the yolks to separate
4. Pour ¼ of the hot cream mixture over the eggs and whisk, pour the contents of the bowl back into the pan with the remaining cream and heat over a low heat
5. Stir until the mixture coats the back of a spoon then pour into a cool container. Cover the surface with cling film and chill overnight
6. The next day, strain the mixture through a sieve and churn in an ice cream according to the manufacturer’s instructions
7. If you don’t have a machine, freeze, and whisk every hour to break down the ice crystals
8. Serve on top of piping hot pie…. Or from a spoon illuminated by the glow of the freezer bulb

For the Pie

1. 1. Begin with the pastry, add the flour and butter to a food processor and pulse to form a sandy texture (alternatively rub in with your fingertips)
2. 2. Stir through the sugar and salt and add 3 tbsp iced water. Pulse to form a crumbly dough (add more water as needed)
3. 3. Tumble onto a work surface and bring together, form into two discs and wrap. Chill for 30 minutes.
4. 4. Preheat oven 180C. Peel and core the apples and chop into small pieces.
5. 5. Add the apple to a bowl with the Gooseberries, sugar, lemon zest, butter, vanilla seeds, pumpkin pie spice and cornflour.
6. 6. Roll out one disc of pastry large enough to line the base of your pie dish. Leave enough to overhang the edges.
7. 7. Fill with the cold filling to just below the top, this allows for the filling to bubble up.
8. 8. Roll out the second pastry disc and cut into lengths. Arrange as a lattice on top of your pie. Chill for 1hour.
9. 9. Preheat oven 180C. Beat the egg with a pinch of salt and brush the surface of the pastry.
10. 10. Bake for 45- 50 minutes or until golden.
11. 11. Allow to cool then chill for the filling to firm up. Serve with whipped cream or ice cream.

https://gourmetglow.co.uk/recipes/gooseberry-apple-pie-with-spelt-ice-cream