Turtle Pie

Turtle Pie

Ingredients:
1 quart pralines and cream ice cream
1/2 cup hot fudge sauce
One 9-inch chocolate cookie crumb piecrust, homemade or purchased
1 egg yolk
2 teaspoons canola oil or other vegetable oil
1/4 cup warm water
Apple Filling
1/4 cup unseasoned bread crumbs, toasted
2 pounds Granny Smith apples, peeled, cored, and sliced
1/2 cup raisins
1/4 cup sugar
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted

Directions:
1. In the bowl of an electric mixer, combine the bread flour and all-purpose flour with the salt and mix with the dough hook attachment.
2. Slowly add the egg yolk, oil, and the warm water at medium speed until the dough is well mixed and is pulling away from the sides of the bowl.
3. Turn the dough out into a bowl coated with a little vegetable oil or melted butter. Turn the dough over once to equally coat all sides.
4. Cover the bowl tightly with plastic wrap and refrigerate overnight.
5. Remove the dough the next day and blot the excess oil with paper towels.
6. Preheat the oven to 400°F.
7. On a work surface, lay the dough on a clean, lint-free kitchen towel and use your hands to pull the dough into a paper-thin rectangle.
8. Fill and roll the strudel. With 3 tablespoons of the bread crumbs, make a 3- inch-wide stripe down one of the long sides of the dough rectangle.
9. Combine the sliced apples with the raisins and spoon them onto the bread crumbs.
10. Combine the sugar and cinnamon and sprinkle over the apples. Top with the remaining 1 tablespoon bread crumbs.
11. Brush the uncovered portion of the dough with some of the melted butter.
12. Roll the strudel into a cylinder by using the towel on the same side as the apple filling to roll the dough to the other side, being careful to keep the apple filling even.
13. Brush the outside of the strudel with the remaining melted butter and transfer the strudel to a baking sheet. Bake for 25 to 30 minutes, until golden brown. Let cool before cutting into portions with a serrated knife.