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

Why You’ll Love This Recipe

I enjoy this recipe because it feels timeless and comforting while still being impressive enough for holidays and gatherings. The homemade all-butter crust bakes up crisp and flaky, and the cinnamon apple filling becomes rich, glossy, and full of flavor. I also like how the vanilla ice cream melts slightly into the warm pie, making every bite extra delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 300 g all-purpose flour
• 60 g granulated sugar
• 1 teaspoon salt
• 220 g unsalted butter, cold and cubed
• 110 g water

For the Apple Filling

• 1 kg apples (Pink Lady, Royal Gala, or Fuji)
• 75 g unsalted butter
• 190 g brown sugar
• 1¼ teaspoons ground cinnamon
• 1¼ tablespoons cornstarch
• ¼ teaspoon salt
• 2½ tablespoons water
• 5 tablespoons almond flour or finely ground nuts/breadcrumbs

For Assembly

• 1 egg
• 1 tablespoon water
• 3 tablespoons brown sugar

For Serving

• Vanilla ice cream or preferred flavor

Directions

For the Crust

I begin by mixing the flour, sugar, and salt together in a large bowl.

Next, I add the cold cubed butter and work it into the flour mixture using my fingers. I stop when the butter pieces are a mix of small and medium chunks because this helps create a flaky crust.

I pour in the water and gently knead the dough just until it comes together. I avoid overworking the dough so the crust stays tender.

Once combined, I wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.

For the Filling

I peel, core, and slice the apples into thin slices and place them into a large saucepan.

I add the butter, brown sugar, cinnamon, cornstarch, salt, and water. I cook the apples over medium heat until they soften and the liquid thickens into a glossy consistency similar to honey.

Once the filling is ready, I remove it from the heat and allow it to cool completely before assembling the pie.

For Assembling

I separate one-third of the dough and refrigerate it for the lattice top.

I roll out the remaining dough on a lightly floured surface until it is about 3 mm thick. Then I carefully transfer it into a pie dish, pressing it gently into the corners.

I sprinkle almond flour over the base of the crust to help absorb excess moisture, then spoon the cooled apple filling into the pie shell.

Next, I roll out the reserved dough and cut it into strips for the lattice topping.

I arrange the strips over the pie, weaving them into a lattice pattern by folding alternating strips back and crossing new strips over them.

After trimming the excess dough, I fold the edges underneath and crimp them to create a decorative border.

For Baking

I whisk together the egg and water to make an egg wash, then carefully brush it over the lattice and edges of the pie.

I sprinkle brown sugar over the top for extra sweetness and crunch.

To prevent over-browning, I cover the pie edges with foil and bake the pie at 350°F for 30 minutes. Then I remove the foil and continue baking for another 30 minutes until the crust is deeply golden and the filling is bubbling.

After baking, I let the pie cool on a wire rack until slightly warm.

Finally, I serve each slice with a generous scoop of vanilla ice cream.

Servings and timing

This recipe makes 10 servings.

• Prep Time: Approximately 40 minutes
• Bake Time: 1 hour
• Cooling Time: About 20 minutes
• Total Time: About 1 hour and 40 minutes

Variations

I sometimes mix different apple varieties for more complex flavor and texture. When I want extra warmth, I add nutmeg or cloves to the filling. I can also drizzle caramel sauce over the pie before serving or swap vanilla ice cream for cinnamon or caramel ice cream.

storage/reheating

I store leftover apple pie covered in the refrigerator for up to 4 days.

To reheat, I warm slices in the oven at 300°F until heated through and crisp again. I like adding fresh ice cream after reheating because the contrast between warm pie and cold ice cream tastes amazing.

FAQs

What apples work best for apple pie?

I like using Pink Lady, Fuji, or Royal Gala apples because they hold their shape well and have a balanced sweetness.

Why should I chill the pie dough?

I chill the dough so the butter stays cold, which helps create a flaky and tender crust.

Can I make the pie ahead of time?

Yes, I can bake the pie a day ahead and reheat slices before serving with ice cream.

What does “à la mode” mean?

“À la mode” means serving dessert with ice cream, usually vanilla ice cream.

How do I prevent a soggy bottom crust?

I sprinkle almond flour or breadcrumbs on the bottom crust to absorb excess moisture from the apples.

Conclusion

Apple Pie à la Mode is one of my favorite classic desserts because it combines flaky homemade crust, sweet cinnamon apples, and creamy ice cream into one comforting dessert. I love how the warm pie filling and melting ice cream create the perfect balance of flavors and textures, making every slice feel special and unforgettable.