Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe

If you’re a fan of warm, comforting desserts, then you’re in for a treat with this Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe. It’s one of those classic combos—flaky pie crust, tender cinnamon-spiced apples, and creamy vanilla ice cream melting on top—that never gets old. I promise, once you try this, it’ll become your go-to dessert for family dinners or cozy weekend afternoons. And I’ve sprinkled in my personal tips and tricks to help you nail it perfectly every time.

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Ingredients You’ll Need

These ingredients work together like a dream—each one plays a vital role in the texture and flavor of this pie. And by choosing the right type of apple and handling the dough carefully, you’ll be rewarded with a spectacularly delicious result. Plus, I’ve added some handy tips so you know exactly what to look for at the store.

• All-purpose flour: The backbone of our crust; use good quality for the best texture.
• Granulated sugar: Just a touch for subtle sweetness in the crust.
• Salt: Balances the sweetness and enhances flavor.
• Unsalted butter (cold, cubed): Cold butter creates those lovely flaky layers; don’t let it melt before mixing.
• Water: Added cold to bring the dough together without activating too much gluten.
• Apples (Pink Lady, Royal Gala, or Fuji): Choose crisp, slightly tart apples that hold their shape well during baking.
• Unsalted butter (for filling): Adds richness to the apple mixture.
• Brown sugar: Deepens the flavor with a caramel note.
• Ground cinnamon: Classic warming spice that complements the apples perfectly.
• Cornstarch: Helps thicken the apple juices so the filling isn’t runny.
• Water (for filling): Just a little to help the thickening process along.
• Almond flour (or other finely ground nuts or breadcrumbs): Sprinkled at the bottom to absorb extra juices and keep the crust crisp.
• Egg: For brushing the crust to get that golden shine.
• Vanilla Ice Cream: The star of the à la mode part; pick your favorite flavor, though classic vanilla is my top pick.

Variations

I love making this Apple Pie à la Mode with little tweaks depending on the season or my mood. You can absolutely make this recipe your own, and I encourage you to play around with spices, nuts, or even the type of ice cream you pair it with.

• Adding nutmeg or allspice: Sometimes I add a pinch of these spices to kick the filling up a notch—gives it a cozy fall vibe.
• Using different nuts for the sprinkle: I’ve swapped almond flour with finely chopped pecans, which adds a delightful crunch.
• Gluten-free crust: Try a gluten-free flour blend and adjust the liquid as needed for a naturally gluten-free version.
• Experimenting with ice cream flavors: Beyond vanilla, caramel or cinnamon ice cream can bring a fun twist.

How to Make Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe

Step 1: Crafting the Perfect Crust

Start by mixing your flour, sugar, and salt in a large bowl. I’ve learned that cutting cold, cubed butter into the flour mixture until you get a mix of tiny and medium-sized butter pieces really makes the crust flaky and tender. Don’t overdo it—stop when about half the butter is in small crumbs and the rest are slightly bigger chunks. When you add cold water, knead just enough to bring the dough together; over-kneading can result in a tough pie crust. Wrap your dough in plastic wrap and chill it for at least 30 minutes to let it relax. Pro tip: You can refrigerate it for up to 2 days or freeze it for a couple of months, giving you prep flexibility.

Step 2: Preparing the Apple Filling

Peeling and slicing your apples into about 5mm thick pieces is key here. I find it easiest to work with one apple variety or a mix of Pink Lady and Fuji for that perfect balance of sweet and tart. In a large saucepan, toss your apples with butter, brown sugar, cinnamon, cornstarch, salt, and water. At first, it looks super juicy and runny, but as it simmers, the apples soften and the sauce thickens to a honey-like consistency. This is your cue to remove it from heat and let it cool completely before adding it to your pie—warm filling can make the crust soggy!

Step 3: Assembling the Pie

Separate a third of your chilled dough for the lattice topping and keep it refrigerated. Roll out the remainder gently on a lightly floured surface until it’s about 3mm thick. If it feels too stiff, give it a moment to warm slightly to avoid cracking. Carefully transfer it to your pie plate, tucking the edges into the pan corners and pressing them down gently. Sprinkle almond flour on the base—that little extra step keeps your crust nice and crisp underneath. Pour in the cooled apple filling, spreading it evenly.

Now for the fun part—the lattice! Roll out your reserved dough to about 2mm thick, then cut wide strips. Lay half the strips vertically over the pie, about 1cm apart. Here’s a little trick I discovered with lattice: lift every other strip halfway up, lay a horizontal strip, then fold those strips back down. Flip the pattern with the remaining strips and repeat until the lattice is woven. Trim and fold the excess dough under the edges for a sturdy border, then crimp by pinching the dough around your finger—this adds charm and keeps everything sealed.

Step 4: Baking Your Masterpiece

Brush your crust gently with a beaten egg mixed with water to get that glossy finish, being careful to avoid getting any on the filling (that can cause it to bubble up). Sprinkle the top with brown sugar for a touch of crunch and richness. I always cover the edges with foil for the first 30 minutes to prevent burning. Bake at 350°F (180°C) for 30 minutes, remove the foil, and bake for another 30 minutes until the crust is a golden masterpiece and the filling is bubbling. Let it cool until warm on a wire rack before slicing.

Pro Tips for Making Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe

How to Serve Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) Recipe

Garnishes

I usually keep garnishes simple—just a generous scoop of creamy vanilla ice cream right on top, allowing it to melt perfectly over the warm pie. Sometimes I add a sprinkle of chopped toasted almonds or a drizzle of caramel sauce for extra indulgence. If you want a fresh pop, a few mint leaves can brighten up the plate.

Side Dishes

Since this pie is a dessert star on its own, I like light accompaniments like a cup of spiced tea or fresh brewed coffee. For parties, try serving alongside a cheese plate—sharp cheddar and apple pie are surprisingly delicious together!

Creative Ways to Present

For special occasions, I’ve served slices of apple pie à la mode in individual glass dishes layered with caramel drizzle and toasted nuts. Another fun idea is to serve mini pies with ice cream scoops on top, making it an easy, elegant dessert that guests adore.

Make Ahead and Storage

Storing Leftovers

I keep leftover pie loosely covered at room temperature if it’s just a few hours, but for longer storage, the fridge is best. It stays delicious up to 3 days chilled, but I recommend warming it a bit before serving to revive that freshly baked feeling.

Freezing

I’ve frozen whole pies and sliced portions wrapped tightly in plastic and foil. When you’re ready, thaw overnight in the fridge and bring to room temperature before reheating. The crust may lose a little crispness, but the flavor remains wonderful.

Reheating

To reheat, pop slices into a 350°F (180°C) oven for 10-15 minutes, uncovered. This refreshes the crust’s flakiness and warms the filling nicely. I avoid microwaving since it can make the crust soggy.

FAQs

Final Thoughts

This Apple Pie à la Mode (Apple Pie with Ice Cream Recipe) has become one of my absolute favorite desserts to make and share. The joy of cutting into a golden, flaky crust filled with tender spiced apples and topping it with melting ice cream is just unbeatable. I can’t wait for you to give this recipe a try—you’ll love how effortlessly it brings warmth and smiles to your table. Trust me, it’s worth every bite and every minute spent in the kitchen.

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