If you’re craving that perfect classic dessert that combines warm, spiced apples with the creamy coolness of ice cream, I have a treat for you. This Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe is everything you love about homemade pie, with a buttery, flaky crust and a filling that’s just bursting with cozy fall flavors. When you dig into this, trust me, it’s like a little bit of comfort heaven on a plate. Stick around, because I’ll share all my best tips to help you bake this gem perfectly every time.
Why You’ll Love This Recipe
- Perfectly Flaky Crust: The mix of cold butter pieces creates a flakiness that’s just dreamy and melts in your mouth.
- Rich, But Not Overly Sweet Filling: Brown sugar and cinnamon balance the natural tartness of the apples beautifully.
- Classic & Crowd-Pleasing: Every time I make this, friends and family ask for seconds—there’s something so nostalgic about it.
- Ice Cream Pairing Bliss: Serving with vanilla ice cream brings that hot-and-cold contrast that’s just irresistible.
Ingredients You’ll Need
The beauty of this Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe lies in the simple, real ingredients. Each one plays a key role in texture and flavor, so quality counts—especially with the apples and butter.
- All-purpose flour: This forms the base of the crust—make sure to measure carefully for the right dough texture.
- Granulated sugar: Adds just a touch of sweetness to the crust without overpowering the apples.
- Salt: Essential for bringing out the flavors in the crust and filling.
- Unsalted butter: Use cold, cubed butter for that flaky crust and rich filling flavor.
- Water: Ice-cold water keeps the dough from warming up too fast, preserving flakiness.
- Apples (Pink Lady, Royal Gala, or Fuji): These varieties give you a nice balance of sweetness and firmness to hold up in the pie.
- Brown sugar: I love how it adds a deeper sweetness and slight caramel notes to the filling and crust topping.
- Ground cinnamon: Classic spice that warms up the whole filling—don’t skimp!
- Cornstarch: Helps thicken the filling perfectly without making it goopy.
- Almond flour (or finely ground nuts/breadcrumbs): Sprinkled on the bottom for extra moisture absorption so crust doesn’t get soggy.
- Egg and water: For brushing the crust to get that gorgeous golden sheen.
- Vanilla ice cream: The crown jewel of à la mode—adjust the flavor if you prefer, but vanilla is classic for a reason!
Variations
I love making this pie my own sometimes by tweaking it just a bit for the occasion or dietary needs. Don’t be afraid to get creative and make it your own—it’s forgiving and always delicious.
- Use different apple varieties: I sometimes blend Granny Smiths with Fuji apples for a nice tart-sweet combo that holds up better in the oven.
- Gluten-free crust: I swapped all-purpose flour with a gluten-free blend once and it worked surprisingly well, just handle the dough gently.
- Spice it up: Adding a pinch of nutmeg or ground cloves gives the filling an extra warm kick that I adore on chilly evenings.
- Nut topping: Toasted walnuts or pecans sprinkled on top beneath the lattice add a surprising crunch that’s a crowd-pleaser.
How to Make Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe
Step 1: Crafting the Perfect Flaky Crust
Start by mixing your flour, sugar, and salt. The trick I’ve learned is to keep your butter cold—cus it’s literally what helps give this crust that signature flakiness we all crave. Don’t overwork the dough; just gently pinch the butter into the flour mix until you see a mix of tiny crumbs and medium butter chunks. It looks uneven—that’s exactly how it should be. Then slowly add the icy water and bring the dough together with as little kneading as possible. Pop it into the fridge for at least 30 minutes. The chill time is crucial—it lets the gluten rest and firms everything up so when you bake it, it puffs up gorgeously.
Step 2: Creating the Cozy Apple Filling
While the dough chills, peel and slice your apples thinly—about 5mm thick works best for even cooking. Toss them into a saucepan along with butter, brown sugar, cinnamon, salt, cornstarch, and water. Stir and simmer gently. At first, it’ll look soupy as the apples release juice, but with some patient stirring, the liquid will thicken to a honey-like consistency. This step is key because an overly runny filling can doom your crust. Once thickened, take the filling off the heat and let it cool completely before pie assembling.
Step 3: Assembling Your Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe
Roll out two-thirds of the dough to about 3mm thickness for the pie base and gently ease it into your pie dish. I always sprinkle some almond flour at the bottom before filling—that little extra helps keep the bottom crust from getting soggy, a life-saver. Pour in your cooled apple filling, then roll out the reserved dough portion thinner for a lattice top. Cutting strips and weaving them might sound tricky, but take it slow—it’s worth it for the beautiful classic look. Don’t forget to trim the excess dough and fold it under to create a bolder crust edge. I like to crimp the edges using a simple pinch method; it looks fancy without the fuss.
Step 4: Baking to Golden Perfection
Brush your crust with the egg wash mix—egg plus a splash of water—and sprinkle brown sugar on top. That’s the secret to a golden, lightly crunchy finish that’s just divine. To avoid burning, I cover the edges with foil for the first half hour, then remove it to let the crust brown evenly. Bake at 180°C (350°F) for a total of about an hour. You’ll know it’s done when the crust is golden and the filling bubbles through the lattice—like a juicy little signal that all that deliciousness is ready.
Pro Tips for Making Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe
- Butter Chunk Size: I discovered that stopping when the butter chunks are about half small, half medium size makes for such a flaky and tender crust—don’t over-mix!
- Apple Texture Matters: Use firm apples like Pink Lady or Fuji—they keep shape without turning mushy after baking.
- Cooling the Filling: Never assemble warm filling; it will steam your crust and make it soggy.
- Lattice Weaving Made Easy: Fold strips carefully and don’t rush—this method creates that beautiful crisscross pattern every time.
How to Serve Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe
Garnishes
I’m a simple gal when it comes to garnishes here—just a generous scoop of vanilla ice cream right on top is my go-to. Sometimes I drizzle a little warm caramel or sprinkle flaky sea salt over the ice cream for a slightly fancy touch that makes everyone smile.
Side Dishes
If you want to keep it old-school, I serve slices alongside hot coffee or spiced chai tea. For a brunch spread, it pairs wonderfully with a tangy yogurt or fresh fruit salad to cut through the sweetness.
Creative Ways to Present
At holiday dinners, I like to plate individual pie wedges with a dollop of whipped cream, a sprinkle of cinnamon, and a small sprig of fresh mint. Sometimes, turning it into mini hand pies wrapped in parchment adds a charming touch for parties.
Make Ahead and Storage
Storing Leftovers
Leftover apple pie? No problem! I usually wrap it tightly in plastic wrap or foil and keep it in the fridge. It lasts about 3 to 4 days and still tastes fantastic. Pro tip: Bring slices to room temperature or warm them slightly for best flavor.
Freezing
I’ve frozen whole baked pies before—wrap them well with plastic wrap plus foil—and thaw overnight in the fridge before reheating. The texture holds up surprisingly well if the crust was made with care. Alternatively, freeze unbaked pie dough separately if you want quick prep later.
Reheating
To reheat, I pop slices into a 170°C (325°F) oven for about 10-15 minutes until warmed through and the crust is crisp again. Avoid microwaving as it softens the crust—if you must microwave, do it just a few seconds and then finish in the oven.
FAQs
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What kind of apples are best for Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe?
Firm apples like Pink Lady, Royal Gala, and Fuji work best because they hold their shape without turning mushy during baking. You can mix tart and sweet varieties for complexity, but avoid very soft apples that break down too much.
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Can I make the crust ahead of time?
Absolutely! The dough can be refrigerated for up to 2 days or frozen for up to 2 months. Just thaw it in the fridge overnight before rolling out and assembling.
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How do I avoid a soggy bottom crust?
Sprinkling almond flour, finely ground nuts, or breadcrumbs on the pie base before adding the filling absorbs excess moisture and helps keep the crust crisp.
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What’s the best way to serve Apple Pie à la Mode?
Serve warm or slightly cooled with a generous scoop of vanilla ice cream on top. The contrast of the warm pie and cold ice cream is what makes the “à la mode” experience so magical.
Final Thoughts
This Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe holds a special place in my heart because it captures the warm, comforting spirit of homemade baking with a simple elegance. Every time I pull this pie out of the oven, I’m reminded why this classic wins hearts and taste buds alike. Whether you’re a seasoned baker or just starting out, I promise you’ll enjoy making and sharing this recipe as much as eating it. Grab your apron and let’s make some magic happen—your perfect pie (and that scoop of melting ice cream) awaits!
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Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Apple Pie à la Mode combines a flaky homemade all-butter crust with a warmly spiced apple filling, baked to golden perfection and served with a scoop of creamy vanilla ice cream. Perfect for sharing at family gatherings or as a comforting dessert any time of year.
Ingredients
For the 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
For the 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
For assembling
- 5 tbsp almond flour or other finely ground nuts or breadcrumbs
For painting
- 1 egg
- 1 tbsp water
- 3 tbsp brown sugar
For serving
- Vanilla Ice Cream or preferred flavor
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour, sugar, and salt. Add the cold cubed butter and mix by pinching the flour and butter together until about half the butter pieces are tiny and half are medium-sized. This creates a flaky crust texture. Slowly add water and knead gently just until the dough comes together with visible pockets of butter. Cover with plastic wrap and refrigerate for 30 minutes up to 2 days, or freeze for up to 2 months.
- Make the filling: Peel, core, and slice the apples into 5mm thick slices. Place them in a large saucepan over medium heat along with butter, brown sugar, cinnamon, cornstarch, salt, and water. Stir as the apples release juice and cook down until the mixture thickens to a honey-like consistency where you can see the bottom of the pan while stirring. Remove from heat and let cool completely.
- Assemble the pie: Reserve one third of the dough for the lattice and refrigerate it again. Roll out the remaining dough on a lightly floured surface to 3mm thickness. Carefully transfer the dough into your pie plate or tart pan, pressing it into the corners and sides without trimming excess yet. Sprinkle the base evenly with almond flour, then pour the cooled apple filling over it.
- Create the lattice top: Roll out the reserved dough to 2mm thickness and cut 2cm strips. Lay strips over the filling parallel to each other with 1cm spacing. Fold every other strip in half and weave perpendicular strips over and under accordingly to form a lattice. Repeat the process for the other half of the pie, rotating it 180 degrees if needed. Trim excess dough, leaving a 1cm border. Fold excess dough under to create a thicker edge, shaping and crimping with fingers for a decorative finish.
- Prepare for baking: In a small bowl, beat the egg with water to make an egg wash. Gently brush it over the lattice and edges to give a golden color during baking. Avoid getting egg wash on the filling to prevent burning. Sprinkle the top lightly with brown sugar. Cover the edges of the pie with aluminum foil to prevent over-browning.
- Bake the pie: Preheat the oven to 180°C (350°F). Bake the pie covered with foil for 30 minutes. Remove the foil and continue baking for another 30 minutes or until the crust is evenly golden and the filling is bubbling.
- Cool and serve: Transfer the pie to a wire rack and allow it to cool until just warm. If using a removable-bottom pan, carefully release the pie onto a serving dish. Serve slices warm topped with a generous scoop of vanilla ice cream or your preferred flavor.
Notes
- Use cold butter for the crust to achieve a flaky texture.
- Type of apples affects sweetness and texture; Pink Lady, Fuji, or Royal Gala are recommended.
- Chilling the dough helps prevent shrinking during baking.
- Adjust cinnamon or sugar to taste based on apple sweetness.
- Egg wash strengthens gold color but avoid the filling to prevent burning.
- Almond flour prevents sogginess in the crust base by absorbing excess moisture.
- Allow cooling slightly before serving to let the filling set.
Nutrition
- Serving Size: 1 slice (1/10th of pie) with 1 scoop ice cream
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
