Apple pie a la mode is what happens when a warm, flaky double crust apple pie meets a scoop of cold vanilla ice cream. This version starts with a buttery homemade crust and a cinnamon brown sugar filling that is cooked briefly before baking, so the apples are tender and the slices hold together.
Nothing about it is hard, but the dough needs a long rest in the refrigerator and the filling needs to cool, so plan for a relaxed afternoon. The reward is a pie with golden layers and a juicy, spiced center.
Table of Contents
Why This Apple Pie a la Mode Recipe Works
Cooking the apples in butter, brown sugar and cinnamon before they go into the crust does two jobs. It releases some juice early, which prevents a gap between the filling and the top crust, and it makes sure the apples are tender once the crust is baked.
Sprinkling almond flour over the bottom crust absorbs extra moisture and protects the base from turning soggy. Cold butter in the dough gives flaky layers, and an egg wash with a sprinkle of brown sugar gives the top a shiny, crunchy finish.
Ingredients for Apple Pie a la Mode
- 2 1/2 cups (300 g) all purpose flour
- 1/4 cup (60 g) granulated sugar
- 1 tsp salt
- 1 cup (220 g) cold unsalted butter, cubed
- 7 tbsp (110 g) ice water
- 2 1/4 lb (1 kg) apples such as Pink Lady, Royal Gala or Fuji, peeled and sliced
- 5 tbsp (75 g) unsalted butter, for the filling
- 7/8 cup (190 g) brown sugar
- 1 1/4 tsp ground cinnamon
- 1 1/4 tbsp cornstarch
- 1/4 tsp salt, for the filling
- 2 1/2 tbsp water, for the filling
- 5 tbsp almond flour
- 1 large egg beaten with 1 tbsp water
- 3 tbsp brown sugar, for sprinkling
- Vanilla ice cream, for serving
Cold butter. Keep the butter very cold until the pie goes into the oven. Small pieces melt during baking and create the flaky layers.
Apple varieties. Pink Lady, Royal Gala and Fuji are firm and sweet, so they hold their shape and need little extra sugar.
Almond flour. A sprinkle on the bottom crust soaks up juice. Finely ground nuts or fine breadcrumbs work too.
Vanilla ice cream. Choose any flavor you like, but plain vanilla lets the cinnamon and apples stand out.
How to Make Apple Pie a la Mode
1. Make the dough. Mix the flour, sugar and salt, then work in the cold butter until the mixture looks like sand.
2. Add the water. Pour in the ice water a little at a time while mixing until a dough forms.
3. Chill. Shape the dough into a ball, wrap it in plastic and refrigerate for at least 1 hour.
4. Cook the filling. Melt 75 g of butter in a large pan over medium heat. Add the sliced apples, brown sugar, cinnamon, cornstarch, salt and water, and cook until the apples are just slightly soft. Let the filling cool.
5. Shape the bottom crust. Heat the oven to 350 degrees F (180 C). Roll out half the dough, fit it into a pie dish and sprinkle the almond flour over the bottom.
6. Fill and top. Pour in the cooled filling. Roll out the second half of the dough, lay it over the apples, seal the edges and cut small slits for steam.
7. Glaze and bake. Brush with the egg and water mixture, sprinkle with brown sugar, and bake for 45 to 50 minutes, until golden brown.
8. Cool and serve. Rest the pie for a few minutes, then serve warm with a scoop of vanilla ice cream.
How to Serve Apple Pie a la Mode
Serve each slice warm with a scoop of vanilla ice cream melting over the top. A drizzle of caramel sauce is welcome too. For more fruit pies, try fresh cherry pie or double crust cherry pie. If you want a more casual apple dessert, Classic apple cake is easy, and gooey brownie pie is another good partner for ice cream.
How to Store and Reheat Apple Pie a la Mode
Store leftover pie covered in the refrigerator for up to 3 days. Keep the ice cream in the freezer and add it just before serving so it keeps its texture. Reheat slices in a warm oven for a few minutes to bring back the crisp crust.
Tips and Variations for Apple Pie a la Mode
Keep everything cold. Cold butter and ice water are what make the crust flaky.
Rest the dough. At least an hour in the refrigerator relaxes the gluten and makes rolling easier.
Cool the filling. A hot filling melts the butter in the bottom crust and makes it soggy.
Vent the top. Cut small slits so steam can escape and the crust does not puff away from the apples.
Use firm apples. Mix tart and sweet apples if you like a more complex flavor.
Do not taste raw dough. Raw flour and raw egg can carry germs, so skip sneaking a bite. This Ohio State University article explains why.
Shield the edges. If the rim browns faster than the center, cover it loosely with strips of foil.
Add the ice cream last. Scoop it only when the pie is on the plate so the slice does not slide.
Frequently Asked Questions About Apple Pie a la Mode
What apples are ideal for apple pie a la mode?
Pink Lady, Royal Gala and Fuji are firm, sweet apples that hold their shape. A tart apple like Granny Smith also works if you like more tang.
How do I keep the bottom crust from getting soggy in apple pie a la mode?
Sprinkle almond flour on the bottom crust and let the cooked filling cool before you fill the pie.
Can I make apple pie a la mode ahead of time?
Yes. Bake the pie earlier, store it covered, and warm slices before serving with fresh ice cream.
Can I use store bought dough?
Yes, though the homemade dough here is easy and bakes up very flaky.
What can I use instead of almond flour?
Other finely ground nuts or fine breadcrumbs work the same way.
Apple Pie a la Mode
Equipment
- pie dish
- Rolling Pin
- large pan
- Pastry brush
- Plastic wrap
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour 300 g
- ¼ cup granulated sugar about 60 g
- 1 tsp salt
- 1 cup cold unsalted butter cubed, about 220 g
- 7 tbsp ice water about 110 g
- 2 ¼ lb apples Pink Lady, Royal Gala or Fuji, peeled and sliced (about 1 kg)
- 5 tbsp unsalted butter about 75 g, for the filling
- ⅞ cup packed brown sugar about 190 g
- 1 ¼ tsp ground cinnamon
- 1 ¼ tbsp cornstarch
- ¼ tsp salt for the filling
- 2 ½ tbsp water for the filling
- 5 tbsp almond flour or finely ground nuts or breadcrumbs
- 1 large egg beaten with 1 tbsp water for the egg wash
- 3 tbsp brown sugar for sprinkling
- 8 scoops vanilla ice cream for serving
Instructions
Cooking
- Dough. Work the cold butter into the flour, sugar and salt until sandy, add the ice water until the dough clumps, then wrap and chill 1 hour. Filling. Melt the butter, add the apples, brown sugar, cinnamon, cornstarch, salt and water, and cook just until the apples begin to soften. Cool completely.
- Bottom crust. Heat the oven to 350 degrees F. Roll half the dough into a pie dish and scatter the almond flour over the base.
- Assemble. Add the cooled filling, cover with the rolled top crust, crimp the edges and cut steam slits.
- Glaze. Brush with the egg and water mixture and sprinkle with brown sugar.
- Bake. Bake 45 to 50 minutes, until the crust is deep golden and juices bubble through the slits.
- Serve. Cool a few minutes and serve warm with vanilla ice cream.
