Make the ice cream:

1. In a medium bowl, whisk together the buttermilk, sugar, and salt until the sugar is dissolved.
2. Stir in the cream, vanilla, and spices.
3. Cover and refrigerate 2 hours or overnight, stirring occasionally to distribute the spices.
4. Follow the instructions on your ice cream maker to make into ice cream.

Make the crust:

1. Put the flour, salt, and butter in the bowl of a food processor and process about 10 seconds, until the mixture is grainy.
2. Add the ice water a little at a time, while the machine is going, and process up to 30 seconds (be careful not to over process).
3. The dough should just hold together when you pinch it; if it doesn’t add a little more water.
4. Transfer the dough onto waxed paper (or your preferred surface) and shape it into two flat disks.
5. Wrap each disk in the paper and chill for an hour.

Make the pie:

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the apples and lemon juice.
3. Sprinkle with the sugar and spices and stir gently until the apples are well coated.
4. On a lightly floured surface, roll the dough disks out with a rolling pin until they’re even and about ¼-inch thick.
5. Transfer one disk to a pie plate.
6. Put the apples on top of the crust, mounding them toward the center.
7. Add the butter pieces, distributing them evenly over the apples.
8. Cover with the second crust and trim off any extra dough.
9. Seal the rim (I like to pinch it together in a crimped pattern, but a fork works well too), and vent the top with a fork or knife.
10. Put the pie in the oven and lower it to 375 degrees F.
11. Bake about 40 minutes, until the crust is golden brown (be careful not to over bake and burn your crust).
12. Serve warm, topped with ice cream.