Description
This classic Apple Pie à la Mode combines a flaky, buttery homemade crust with a warm, cinnamon-spiced apple filling. Finished with a golden lattice top and served with creamy vanilla ice cream, this dessert is perfect for cozy gatherings or special occasions.
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, granulated sugar, and salt. Add the cold cubed butter and mix to achieve a mix of half tiny pieces and half medium pieces of butter for flakiness. Add water and knead just until the dough comes together, preserving spots of butter. Cover and refrigerate for 30 minutes up to 2 days, or freeze up to 2 months.
- Make the filling: Peel, core, and slice the apples into 5mm thick slices. Place apple slices with butter, brown sugar, cinnamon, cornstarch, salt, and water in a large saucepan over medium heat. Cook while stirring until the apples soften and the liquid resembles honey thickness. Remove from heat and let cool completely.
- Assemble the pie: Separate one-third of dough for lattice and refrigerate. Roll out the remaining dough to 3mm thickness on a floured surface. Place in pie plate and press dough into edges without trimming excess yet. Sprinkle almond flour on the base, then add cooled apple filling.
- Create lattice top: Roll out reserved dough to 2mm thickness and cut into 2cm strips. Lay strips across the pie with 1cm spacing. Weave strips by lifting alternating strips when crossing with perpendicular strips to make a lattice pattern over half the pie, then rotate and repeat for the other half. Trim excess dough leaving 1cm. Fold excess under edge to form a thick border and crimp edges by pinching to form decorative tips all around.
- Prepare for baking: Beat the egg with water and carefully brush over lattice and edges, avoiding filling. Sprinkle brown sugar over the top. Cover pie edges with aluminum foil to prevent over-browning.
- Bake the pie: Bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove foil and bake for an additional 30 minutes or until crust is golden and filling bubbles. Cool on wire rack until just warm.
- Serve: If using a removable bottom pan, gently release the pie onto serving plate. Serve slices warm accompanied by a large scoop of vanilla ice cream or preferred flavor.
Notes
- Use cold butter for the crust to ensure a flaky texture.
- Allow the apple filling to cool completely before assembling to prevent a soggy crust.
- Adjust lattice strips width and spacing to your preference.
- Protect pie edges with foil to avoid over-browning during baking.
- Serving warm with ice cream enhances the flavor contrast.
- Pie dough can be refrigerated or frozen ahead for convenience.
- Use apples like Pink Lady, Royal Gala or Fuji for the best balance of sweetness and firmness.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 400 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
