Apple Pie a la Mode
A flaky homemade double crust holds a cinnamon brown sugar apple filling, served warm with a scoop of vanilla ice cream.
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.
Notes
Substitutions: Use finely ground nuts or fine breadcrumbs in place of almond flour, and any firm sweet apples you like.
Tips: Keep the butter and water cold, cool the filling fully and vent the top crust.
Storage: Refrigerate covered up to 3 days and add ice cream just before serving.