Dessert: United States – Warm Apple Pie à la Mode

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 55 min

Total 2 hrs 15 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (8 oz / 226 g) unsalted butter, cold, cut into 1/2-inch (1.3 cm) cubes
- 6-8 tbsp (90-120 ml) ice water
- 6 medium baking apples (such as Granny Smith and Honeycrisp), approx. 2 lb (900 g) total, peeled, cored, and thinly sliced
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.6 g) ground nutmeg
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) pure vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pieces
- 1/4 tsp (1.5 g) kosher salt
- 1 large egg, approx. 50 g, beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 g) coarse granulated or turbinado sugar (optional, for sprinkling)
- 6 scoops (about 1 1/2 cups / 360 ml; about 9 oz / 255 g) vanilla ice cream

Instructions

1. Make the pastry: In a large bowl combine 2 1/2 cups (312 g) flour, 1 tsp (5 g) kosher salt, and 1 tbsp (12 g) sugar. Using a pastry cutter or fingertips, cut in 1 cup (8 oz / 226 g) cold unsalted butter until the mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 6 tbsp (90 ml) ice water over the mixture and gently mix; add more water a tablespoon at a time until dough holds together when pressed. Divide into two discs, wrap, and chill at least 1 hour.
2. Prepare the filling: In a large bowl toss the sliced apples (approx. 2 lb / 900 g) with 1 tbsp (15 ml) lemon juice, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) light brown sugar, 2 tbsp (16 g) flour, 1 tsp (2.6 g) cinnamon, 1/4 tsp (0.6 g) nutmeg, 1/4 tsp (1.5 g) salt, and 1 tsp (5 ml) vanilla extract. Let stand 10–15 minutes so the sugars draw some juice from the apples.
3. Preheat oven and roll bottom crust: Position a rack in the lower third of the oven and preheat to 425°F (220°C). On a lightly floured surface, roll one chilled dough disc into a 12-inch (30 cm) circle. Fit it into a 9-inch (23 cm) pie plate, letting the dough hang slightly over the edge; trim so about a 1/2-inch (1.3 cm) overhang remains.
4. Assemble pie: Mound the apple filling into the prepared bottom crust, pressing down lightly so apples are evenly distributed. Dot the filling with 2 tbsp (28 g) unsalted butter pieces.
5. Top crust and seal: Roll the second dough disc to a 12-inch (30 cm) circle and place over the apples. Trim excess dough leaving about 1/2-inch (1.3 cm) overhang; fold the overhang under itself and crimp to seal. Cut several vents in the top crust to let steam escape, or make a lattice if preferred.
6. Egg wash and sugar: Brush the top crust with the beaten egg mixture (1 large egg approx. 50 g beaten with 1 tbsp / 15 ml water) and sprinkle with 1 tbsp (15 g) coarse sugar if using.
7. Bake: Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, shield them with foil or a pie shield.
8. Rest and serve warm: Remove the pie to a wire rack and let rest 30–45 minutes to allow the filling to thicken slightly. Serve warm slices topped with a scoop (or two) of vanilla ice cream (6 scoops total for the pie).