Apple Pie with Sour Cream Ice Cream and Caramel Sauce

6 sheets of pate a brick

2 tablespoons melted butter

4 tablespoons sugar

4 tablespoons butter

4 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon brandy

3 Honey Crisp apples, peeled, cored and cut into wedges

1/4 cup dried cranberries

Ice cream

2 cups sour cream

1 cup half and half

2 tablespoons fresh squeezed lemon juice

1 cup plus 2 tablespoons sugar

1/2 teaspoon vanilla extract

Caramel sauce

11/4 cups sugar

1/3 cup water

2/3 cup heavy cream

For the pie: Cut the pate a brick disks in half and brush with melted butter, then sprinkle with sugar. Scrunch up the pate a brick to form round mounds about the size of an English Muffin. Place on a sheet pan, space 1 inch apart. Bake at 400 degrees until light golden brown, about 10-12 minutes. Let cool.

Meanwhile, in a saute pan, melt the butter until slightly bubbly. Add the sugar and stir in with a wooden spoon. Once blended add the cinnamon and stir to combine. Continue simmering to make a caramel. Stir in the brandy and lemon juice and continue cooking until it becomes a smooth caramel. Add the apple wedges and cook till almost tender. Stir in the dried cranberries and hold filling till ready to serve.

For the ice cream: Whisk all the ingredients together and let sit covered and chilled for at least 1 hour or over night.

Pour into an ice cream machine and freeze according to the manufacturer's directions. Meanwhile place an empty container in the freezer to later store the ice cream in.

For the caramel sauce: Pour sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5-10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Let cool.

To serve: Place a piece of the pate a brick on a dessert plate and spoon the warm apple filling on top of it. Place a second piece on top and sprinkle with powdered sugar. Place a scoop of the sour cream ice cream next to it and add a spoonful of caramel sauce. Serve immediately.

Serves six.

Cook's note: Look for pate a brick in Asian markets.

Chef Gale Gand, Tru, Chicago