Description
This classic Cinnamon Apple Pie à la Mode combines tender, spiced apple slices baked in a flaky double crust, topped with a scoop of creamy vanilla ice cream for the ultimate comforting dessert experience. With hints of cinnamon, nutmeg, and buttery crust, this pie is perfect for holiday gatherings or cozy nights in.
Ingredients
Scale
Filling
- 6 to 8 medium-sized apples, peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Crust and Toppings
- 1 package refrigerated pie crust (or homemade, enough for a 9-inch double crust)
- 1 tablespoon milk (for brushing)
- 1 tablespoon granulated sugar (for sprinkling)
Serving
- Vanilla ice cream for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare it for baking the pie.
- Prepare Bottom Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges if necessary to fit snugly.
- Prepare Apples: In a large bowl, mix the peeled, cored, and thinly sliced apples with lemon juice to prevent browning and maintain freshness.
- Mix Sugar and Spices: In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Stir well to blend all dry ingredients thoroughly.
- Coat Apples: Add the sugar-spice mixture to the apples, tossing gently to coat all slices evenly with the seasoning.
- Fill Pie Crust: Transfer the seasoned apple slices into the prepared pie crust, mounding them slightly in the center for an even filling.
- Add Butter Dots: Dot the apples with the small pieces of unsalted butter to add richness and moisture to the filling as it bakes.
- Prepare Top Crust: Roll out the second pie crust and place it over the filled apples. Trim excess dough, seal the edges, and flute them decoratively.
- Vent Pie Top: Cut several slits into the top crust to allow steam to escape during baking, preventing sogginess.
- Apply Milk and Sugar: Brush the top crust with milk for a golden finish and sprinkle with granulated sugar for a slight crunch and sweetness.
- Bake the Pie: Place the pie on a baking sheet to catch drips and bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
- Protect Crust Edges: If the edges brown too quickly, cover them with aluminum foil strips to avoid burning while the rest of the pie finishes baking.
- Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to let the filling set properly.
- Serve: Serve warm slices of the pie topped with a scoop of vanilla ice cream to create the perfect à la mode dessert.
Notes
- Use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor and texture.
- Ensure the pie filling has cooled before slicing to prevent it from running.
- If you prefer a crisper crust, chill the pie before baking and consider using a glass or metal pie dish for even heat distribution.
- Leftover pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat slices briefly in the microwave or oven before serving to enjoy the pie warm.
