If you’re anything like me, there’s something irresistible about a warm slice of apple pie paired with a melting scoop of ice cream. That’s exactly why I’m excited to share this Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe—it’s not just any apple pie; it’s flaky, buttery, packed with cinnamon-spiced apples, and best enjoyed with your favorite ice cream melting on top. Trust me, once you try this, it’ll become your go-to dessert for cozy nights and celebrations alike.
Why You’ll Love This Recipe
- Perfectly Flaky Crust: The all-butter crust with little chunks of cold butter gives you a tender, flaky bite every time.
- Balanced Apple Filling: The mix of tart Pink Lady or Fuji apples with brown sugar and cinnamon creates that classic comforting flavor.
- Lattice Top Aesthetic: The handmade lattice crust isn’t just beautiful—it helps the filling thicken and bubble just right.
- Ice Cream Pairing: A scoop of vanilla melts perfectly on warm pie, turning each bite into creamy apple heaven.
Ingredients You’ll Need
The magic of this Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe really comes alive with quality ingredients. I find that picking good baking apples and fresh butter makes a world of difference, while a few pantry staples bring everything together beautifully.
- All-purpose flour: Stick to plain flour for the crust—too much protein (like in bread flour) can make it tough.
- Granulated sugar: Adds just the right hint of sweetness to the dough without weighing it down.
- Salt: Essential for balancing and enhancing the flavors in both crust and filling.
- Unsalted butter: Cold, cubed butter is the star for that flaky pie crust; unsalted helps control salt levels.
- Water: I use ice-cold water to keep the dough cool and prevent butter from melting too soon.
- Apples (Pink Lady, Royal Gala, or Fuji): Crisp and slightly tart apples hold their shape and offer deep flavor.
- Brown sugar: Gives the filling a rich, caramel-like sweetness that pairs so well with cinnamon.
- Ground cinnamon: The classic spice that warms up the filling without overpowering.
- Cornstarch: This works as our thickener so the pie is perfectly luscious without being runny.
- Almond flour (or finely ground nuts/breadcrumbs): Sprinkled on the crust base, it helps absorb excess moisture and keeps the crust crisp.
- Egg: For brushing the crust—gives that golden, shiny finish.
- Vanilla ice cream: For serving; I swear it’s the best partner to the warm pie.
Variations
One of the things I love about this Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe is how easy it is to tweak based on what you have or prefer. Whether it’s swapping nuts or changing the spice blend, these variations let you make it your own.
- Spice it up: Sometimes, I add a pinch of nutmeg or ground cloves for a more layered spice profile, especially in the fall.
- Nut options: If you’re allergic to almonds, finely ground pecans or walnuts work beautifully as a moisture barrier in the crust.
- Fruit twists: Try adding a handful of fresh cranberries or diced pears into the filling for a fresh twist.
- Crust shape: Instead of a lattice, a full top crust with decorative slits or cutouts is a great option if you’re short on time or new to lattice work.
How to Make Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe
Step 1: Crafting the Flaky Crust
Start by combining your flour, sugar, and salt in a large bowl. Then, add your cold, cubed butter. Here’s the trick I learned: don’t overwork the butter into tiny pieces; aim for a mix of half tiny butter bits and half medium chunks. This creates those blissful flaky layers you’ll love. Add ice-cold water a bit at a time and knead gently just until the dough comes together—over-kneading will make your crust tough, and that’s the last thing we want. Wrap your dough in plastic wrap and pop it in the fridge for at least 30 minutes (or up to 2 days). I sometimes freeze it if I’m prepping ahead!
Step 2: Cooking the Perfect Apple Filling
While your dough chills, peel and slice those apples into thin 5mm slices. Place them in a saucepan over medium heat with butter, brown sugar, cinnamon, cornstarch, salt, and water. At first, the mixture will look soupy, but as it cooks, the apples soften and the juice thickens to a honey-like syrup that coats every slice. Stir often so you can see the pan bottom between the apples—that means your filling is ready. Then, let it cool completely. I’ve found working with warm filling is a recipe for a soggy crust!
Step 3: Assembling Your Apple Pie à la Mode
Divide your dough into thirds. Roll out the biggest portion on a lightly floured surface until it’s around 3mm thick—if it feels too stiff, let it warm up a little so it’s easier to handle. Carefully lift it and line your pie plate, pressing edges gently into place without trimming yet. Then sprinkle almond flour on the base to keep it crisp before spooning in your cooled apple filling. Roll out the reserved dough and cut 2cm strips for your lattice top. I’ll be honest, weaving the lattice took me a few tries to get right, but the process is so satisfying once you get the rhythm—the alternating fold and lay method really does the trick. Trim excess dough, fold edges underneath for structure, and crimp using your fingers for that classic pie crust look.
Step 4: Baking to Golden Perfection
Mix an egg with a tablespoon of water for your egg wash. Gently paint the lattice and pie edges, being careful not to drip onto the filling. Sprinkle brown sugar on top for extra sparkle and caramelization. Now here’s a tip I cherish: cover your crust’s edges with foil during the first 30 minutes of baking at 180°C (350°F) to prevent burning. After that, remove the foil and bake another 30 minutes until golden and bubbly. Let it cool on a wire rack till just warm—that’s when the magic happens with your ice cream!
Pro Tips for Making Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe
- Keep Butter Cold: Chilling your butter until the last minute is key to flaky layers—if it softens, your crust won’t be the same.
- Don’t Rush Cooling: Let your apple filling cool completely before assembling to avoid a soggy bottom crust.
- Use Aluminum Foil for Crust Edges: It helps maintain a golden color without burning, especially if your crust edges bake faster.
- Perfect Lattice Technique: Fold alternating strips to create a neat lattice—it takes practice but looks stunning and controls moisture release.
How to Serve Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe
Garnishes
I usually keep it simple here—just a generous scoop of vanilla ice cream on a warm slice. Sometimes I sprinkle a little ground cinnamon or chopped toasted almonds on top of the ice cream for an added crunch and aroma. These subtle touches make every bite feel special.
Side Dishes
A cup of freshly brewed coffee or a chai latte complements this dessert wonderfully. If you want to turn it into an after-dinner feast, a small cheese board with mild cheeses pairs surprisingly well with the sweet, warm flavors of this pie.
Creative Ways to Present
For a festive touch, I’ve lined mini versions of this apple pie with lattice tops into tartlet pans for holiday gatherings—it’s a showstopper! Or, you can serve individual slices with a drizzle of caramel sauce over the ice cream to impress guests without much extra effort.
Make Ahead and Storage
Storing Leftovers
I keep leftover pie covered loosely with foil or plastic wrap at room temperature if we’ll eat it the next day—this keeps the crust pleasantly flaky. If you live somewhere really warm or prefer chilled pie, store it in the fridge but take it out 30 minutes before serving for that perfect texture.
Freezing
I’ve frozen baked apple pie slices wrapped tightly in plastic and foil, which works great for up to 2 months. Just thaw overnight in the fridge and reheat gently. You can also freeze the unbaked assembled pie (wrapped well), then bake fresh whenever you crave it.
Reheating
To bring life back to leftovers, I reheat individual slices in a 350°F (180°C) oven for about 10-15 minutes. This crisps the crust without drying out the filling. Avoid microwaving if you can; it tends to make the crust soggy.
FAQs
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Can I use other types of apples for this Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe?
Absolutely! While Pink Lady, Royal Gala, or Fuji apples are ideal because they hold their shape and balance sweetness and tartness, you can mix in Granny Smith for more tang or Braeburn for a spicier touch. Just avoid apples that turn mushy quickly, like Red Delicious.
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Why do I need to sprinkle almond flour on the pie crust before adding the filling?
The almond flour acts as a barrier to absorb excess moisture from the juicy apple filling, helping prevent the crust from becoming soggy. It’s a small step but makes a big difference in that perfect texture.
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How do I make a lattice crust if I’m a beginner?
Start by laying parallel strips of dough on the pie, then gently fold back every other strip halfway. Place a perpendicular strip, then unfold the strips over it. Alternate which strips you fold back next as you add each new strip to weave the pattern. Take your time — it gets easier, and it looks impressive!
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What ice cream flavors go best with this Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe?
Vanilla is the classic because its creamy sweetness perfectly balances the warm spices and tart apples. But I’ve also enjoyed pairing this pie with caramel, cinnamon, or even butter pecan ice cream for a fun twist.
Final Thoughts
This Apple Pie à la Mode (Apple Pie with Ice Cream) Recipe holds a special place in my recipe box because it combines simple ingredients with a few practiced techniques to deliver such comforting, delicious results. Whether you’re an experienced baker or trying your hand at pie for the first time, this recipe will guide you to a flaky crust, luscious filling, and that perfect scoop of ice cream melting right on top. Truly, it’s a hug in dessert form—give it a try, and I bet your family will be asking for it on repeat!
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Apple Pie à la Mode (Apple Pie with Ice Cream) 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
Apple Pie à la Mode is a classic dessert featuring a flaky, buttery crust filled with tender, cinnamon-spiced apples, baked to golden perfection. Served warm with a scoop of creamy vanilla ice cream, this comforting treat combines the delightful flavors of homemade apple pie with the indulgence of ice cream on top.
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 other preferred flavor
Instructions
- Prepare the crust: In a large bowl, mix the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and gently pinch it into the flour mixture until you have about half the pieces very small and half medium-sized. This creates a flaky texture. Add the water and knead just until the dough comes together, being careful not to overwork it. Wrap in plastic and refrigerate for 30 minutes or up to 2 days (can also be frozen up to 2 months).
- Make the filling: Peel, core, and slice the apples into 5mm thick slices and place them in a large bowl. In a large saucepan over medium heat, combine the apple slices with unsalted butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook until the mixture thickens to a honey-like consistency and the liquid has mostly evaporated. Remove from heat and let cool completely.
- Assemble the pie: Separate one third of the dough for the lattice and refrigerate it. Roll out the remaining dough on a lightly floured surface to 3mm thickness and carefully transfer it to a pie or tart pan. Press the dough edges into the pan corners but do not trim excess yet. Sprinkle almond flour evenly over the crust base, then pour the cooled apple filling on top.
- Create the lattice top: Roll out the reserved dough to 2mm thickness and cut into 2cm (about 2/3 inch) strips. Lay strips over the filling in one direction spaced about 1cm apart. Weave the lattice by folding alternating strips and placing the perpendicular strips, then unfolding to create a woven pattern. Cover the entire top with the lattice strips. Trim excess dough leaving a 1cm overhang, then fold this edge underneath to create a thicker border. Crimp edges by pinching along the edge with your fingers to form a decorative pattern.
- Bake the pie: Beat the egg with water and brush the lattice and edges carefully, avoiding the filling. Sprinkle with brown sugar. Cover the crust edges with aluminum foil to prevent overbrowning. Bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake an additional 30 minutes or until the crust is golden and the filling is bubbling. Let cool on a wire rack until just warm.
- Serve: For pies in removable-bottom pans, gently release the pie onto a serving plate. Slice and serve each portion with a generous scoop of vanilla ice cream or preferred flavor for a classic à la mode experience.
Notes
- Use cold butter and minimal kneading for a flaky crust texture.
- Apples should be cooked until thick but not mushy for ideal pie filling consistency.
- Almond flour or breadcrumbs absorb extra moisture, keeping crust crisp.
- Covering crust edges with foil prevents burning during baking.
- Let the pie cool slightly before serving to allow filling to set.
- Vanilla ice cream is the traditional accompaniment, but other flavors can be used.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
