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
Scale
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
