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
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 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
