Name: Apple Pie à la Mode
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp salt; 1 tbsp granulated sugar; 1 cup (2 sticks) cold unsalted butter, cubed; 6–8 tbsp ice water; 6 medium Granny Smith apples, peeled, cored, and sliced; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 tbsp all-purpose flour; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp salt; 1 tbsp lemon juice; 2 tbsp unsalted butter, cut into small pieces; 1 egg, beaten (for egg wash); 1 tbsp sugar (for sprinkling); Vanilla ice cream (for serving)

Apple Pie à la Mode a classic American apple pie meets creamy vanilla ice cream in this warm, comforting dessert. With its buttery, flaky homemade crust, spiced apple filling, and that irresistible scoop of smooth vanilla ice cream, I find this to be the ultimate nostalgic treat. It’s everything I love in a dessert: cozy, satisfying, and made from scratch.

Why You’ll Love This Recipe

I love how this dessert brings together the best of both worlds: the sweet-tart flavor of tender baked apples and the cool richness of vanilla ice cream. The crust is perfectly golden and flaky, and the filling is spiced just right. It’s a great make-ahead dessert for family gatherings, holidays, or a simple Sunday supper. The contrast between warm pie and cold ice cream is a match made in heaven that never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 1/2 cups all-purpose flour

1 tsp salt

1 tbsp granulated sugar

6–8 tbsp ice water

1 cup (2 sticks) cold unsalted butter, cubed

For the apple filling:

6 medium Granny Smith apples, peeled, cored, and sliced

1/2 cup brown sugar

1/4 cup granulated sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp salt

1 tbsp lemon juice

2 tbsp unsalted butter, cut into small pieces

For assembly:

1 egg, beaten (for egg wash)

1 tbsp sugar (for sprinkling)

To serve:

Vanilla ice cream

Directions

I start by making the pie crust. In a large bowl, I mix the flour, salt, and sugar. Then I add the cold butter and use my hands or a pastry cutter to work it in until the texture looks like coarse crumbs.

Then I add ice water gradually, one tablespoon at a time, mixing until the dough just comes together. I divide the dough into two discs, wrap them in plastic, and chill for at least an hour.

I preheat my oven to 375°F (190°C).

For the filling, I toss the sliced apples in a bowl with brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. I let it sit while I roll out the dough.

I roll out one dough disc on a floured surface and fit it into a 9-inch pie dish. Then I add the apple mixture and dot it with pieces of butter.

I roll out the second disc and lay it over the apples. I trim any excess dough, crimp the edges, and cut small slits in the top for steam to escape.

Next I brush the crust with the beaten egg and sprinkle it with sugar.

I bake the pie for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If the edges brown too fast, I loosely cover them with foil.

Once baked, I let the pie cool a bit before slicing. I always serve it warm with a scoop of vanilla ice cream right on top.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 30 minutes

Servings: 8

Calories: 420 kcal per serving

Variations

I sometimes swap Granny Smith apples for Honeycrisp or a mix of apple varieties for a sweeter taste.

I’ve made this pie with a lattice crust on top instead of a full top crust—it looks beautiful and allows more steam to escape.

For a richer flavor, I occasionally drizzle caramel sauce over the ice cream when serving.

If I want to save time, I use a high-quality store-bought pie crust, though homemade always wins for taste.

To spice things up, I’ve added a pinch of ground ginger or cloves to the filling.

Storage/Reheating

I store leftover pie loosely covered at room temperature for one day, or in the refrigerator for up to four days. To reheat, I place slices in a 350°F oven for about 10–15 minutes, or microwave them for 30–60 seconds until warmed through. I always add a fresh scoop of ice cream just before serving.

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FAQs

How do I keep the bottom crust from getting soggy?

I like to preheat a baking sheet in the oven and place the pie on top of it to help cook the bottom crust evenly. Also, I make sure my apple filling isn’t too juicy before adding it.

Can I freeze apple pie?

Yes, I freeze the unbaked assembled pie tightly wrapped in plastic and foil. When I’m ready to bake, I pop it straight into the oven from frozen, adding 10–15 extra minutes to the baking time.

What apples work best for apple pie?

I usually use Granny Smith apples because they hold their shape and have a nice tartness, but I sometimes mix in Honeycrisp or Braeburn for added sweetness and depth of flavor.

How do I know when the pie is done?

I look for a deep golden crust and bubbling filling. If I see juices bubbling up through the slits, it’s ready.

Can I make the pie crust ahead of time?

Yes, I make the dough up to three days in advance and keep it in the fridge. It can also be frozen for up to a month.

Conclusion

There’s something so comforting about a slice of warm apple pie topped with cold vanilla ice cream. I love how it brings warmth and nostalgia to any table, and it’s always a hit during the holidays or family dinners. Whether I’m making it for guests or just because I’m craving something sweet, Apple Pie à la Mode is a classic I come back to again and again.

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