Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe
A classic homemade Apple Pie à la Mode featuring a buttery flaky crust, sweetened cinnamon apple filling, and served warm with vanilla ice cream. This comforting dessert balances tender apples with a crisp lattice top, perfect for any occasion.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 300 g all-purpose flour
- 60 g granulated sugar
- 1 tsp salt
- 220 g unsalted butter, cold and cut into cubes
- 110 g water
Apple Filling
- 1 kg apples (Pink Lady, Royal Gala or Fuji)
- 75 g unsalted butter
- 190 g brown sugar
- 1¼ tsp ground cinnamon
- 1¼ tbsp cornstarch
- ¼ tsp salt
- 2½ tbsp water
- 5 tbsp almond flour (or other finely ground nuts or breadcrumbs)
Assembly and Topping
- 1 egg
- 1 tbsp water
- 3 tbsp brown sugar
- Vanilla Ice Cream or preferred flavor, for serving
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and pinch it into the flour mixture until you have a mix of tiny and medium sized butter pieces to ensure a flaky crust. Slowly add water and lightly knead with your hands just until the dough comes together, taking care not to over-knead. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Make the filling: Peel, core, and slice the apples about 5mm thick and place them in a large bowl. Transfer apple slices to a saucepan over medium heat along with butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook, stirring occasionally, until the mixture thickens to a honey-like consistency and apples are softened, then remove from heat and cool completely.
- Assemble the pie: Separate one-third of the dough for the lattice and refrigerate. Roll out remaining dough to 3mm thickness on a floured surface, then carefully place it into a pie pan, pressing gently into the corners. Sprinkle almond flour over crust base and pour cooled apple filling on top.
- Create lattice top: Roll out reserved dough to 2mm thickness and cut into 2cm strips. Lay strips in one direction with 1cm spacing, then weave remaining strips over and under alternately to form a lattice pattern across the pie. Trim excess dough leaving 1cm overhang, then fold under the edges and crimp decoratively.
- Bake the pie: Brush lattice and edges with beaten egg mixed with water, avoiding the filling. Sprinkle with brown sugar. Cover edges with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove foil and bake for another 30 minutes until crust is golden and filling bubbles. Cool on a wire rack until just warm.
- Serve: If using a removable bottom pan, gently release the pie from the base for easier serving. Serve each slice warm topped with a large scoop of vanilla ice cream or your preferred flavor.
Notes
- Using cold butter and minimal kneading is key to a flaky crust.
- Allow the filling to cool completely before assembling to prevent a soggy crust.
- The lattice top can be made decorative with creative weaving and crimped edges improve presentation.
- Almond flour or finely ground nuts help absorb excess moisture from the filling.
- Covering edges with foil prevents over-browning during the initial baking phase.
- Serve the pie warm to enjoy the contrast with cold ice cream.
