Apple Pie a La Mode
A classic apple pie served warm with a scoop of vanilla ice cream for the perfect balance of textures and flavors. A timeless dessert that evokes nostalgia and indulgence.
Equipment
- Mixing Bowls
- Rolling Pin
- Pie Pan
- Oven
- Cooling Rack
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter cold, cubed
- 6-8 tbsp ice water as needed
Apple Pie Filling
- 6-7 Granny Smith apples peeled, sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp cornstarch
Topping
- 1 scoop vanilla ice cream for serving
Instructions
- In a bowl, mix flour and a pinch of salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together. Divide in half, wrap in plastic, and chill for 30 minutes.
- In a large bowl, toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
- Roll out one portion of the dough and fit it into a pie pan. Add the apple filling evenly.
- Roll out the second portion of dough for the top crust. Place over the apples, seal the edges, and cut slits for ventilation.
- Preheat oven to 375°F (190°C). Bake for 45-50 minutes until the crust is golden and the filling is bubbling.
- Allow the pie to cool slightly before slicing. Serve warm with a scoop of vanilla ice cream.
Notes
For extra indulgence, drizzle caramel sauce over the ice cream. Store leftover pie in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.