• In a medium saucepan, add the 1 cup apple cider. Setting the heat to medium-high, stir every so often so the bottom does not scorch. In order to reduce the cider, bring the heat to high so that the cider comes to a rolling boil. Let the cider continue to boil and steam, turn the heat down so the cider is simmering. It should simmer for about 45 minutes. Make sure to adjust the heat so that the cider doesn't boil over. It will be ready when it turns a dark color and bubbles form across the surface. The volume will be significantly reduced and when you scrape the bottom of the pan with your spatula, it will leave a line. This will thicken as it cools. Remove from heat and continue
• Prepare ice cream base as instructed in the linked recipe above. After step 5, mix in the reduced apple cider and continue to step 6, letting the ice cream cure for at least 4 hours

Make the Pie Crust Crunchies

• Preheat the oven to 350F. Line a cookie sheet with parchment paper
• In a medium bowl, add the flour, sugar, and salt. In a separate small bowl, add the water and the melted butter. Pour the butter/water mixture into the dry ingredients and mix with a fork until a clumpy dough forms clusters
• Spread the clusters on the cookie sheet and bake for 25 minutes. Halfway through baking, about 12 minutes, stir the crumbs to break them up
• Remove from oven. Crumbs will be golden brown and still slightly moist to the touch. They will harden as they cool

Salted Caramel Recipe

• In a small saucepan, heat the cream and the corn syrup together. Turn the heat to medium-high, until it begins to simmer and the corn syrup dissolves, remove from heat and set aside
• In a small ramekin, add 1/4 cup water and place at the side of the stove along with a pastry brush. You will use this later. Place the sugar and water in a small heavy-bottomed saucepan, and stir very gently, taking care not to splash the sides of the pan with water. Turn the heat to medium-high. Use the pastry brush and dip it in the water to brush away any bits of stray sugar crystals stuck to the sides of the pan. Continue cooking, while washing down any stray crystals, until the sugar reaches a medium amber.
• When the sugar is amber, remove the pot from the heat. Then mix the butter into the caramel, stirring vigorously but carefully. Next, mix in the cream/corn syrup mixture into the caramel. It will sputter so be careful! Then add the vanilla and stir. If there are any clumps, set the heat to low and return the pan to heat, stirring until the caramel is smooth. Then strain the caramel through a fine-mesh sieve and transfer to a container. Let cool.

Lattice Tops

• Preheat oven to 350F
• Using a sheet of parchment paper as a base, place the thawed pie crust on top of the sheet
• Cut the sheet into strips and make a lattice pattern (see linked tutorial for help)
• Once the sheet is folded into one large lattice, use a circle cookie cutter the size of the top of your ice cream container and cut out a circle. Place circle lattice tops, on a parchment lined cookie sheet
• Crack egg into a ramekin and mix with a fork. Using a pastry brush, brush the lattice top with egg wash and sprinkle with sugar
• Bake for at least 12 minutes, until the pie tops are golden brown. Remove from oven and let cool COMPLETELY before placing on top of ice cream

Make the Ice Cream

• Follow the instructions on your ice cream machine for churning the ice cream base
• When the ice cream is done churning but is still soft, fold in the pie crust crunchies and drizzle in the caramel. Pack into a pint container. Place the lattice top on the top of the ice cream in the pint. Let harden for at least 4 hours.