Description
This classic Apple Pie à la Mode combines a flaky, buttery crust with a warm, cinnamon-spiced apple filling, topped with a beautiful lattice crust and served with creamy vanilla ice cream. Perfectly balanced with brown sugar and a touch of almond flour to keep the base crisp, this comforting dessert is a timeless treat for any season.
Ingredients
Scale
For the crust
- 300 g all-purpose flour
- 60 g granulated sugar
- 1 tsp salt
- 220 g unsalted butter, cold and cut into cubes
- 110 g water
For the filling
- 1 kg apples (Pink Lady, Royal Gala or Fuji)
- 75 g unsalted butter
- 190 g brown sugar
- 1¼ tsp ground cinnamon
- 1¼ tbsp cornstarch
- ¼ tsp salt
- 2½ tbsp water
For assembling
- 5 tbsp almond flour or other finely ground nuts or breadcrumbs
For painting
- 1 egg
- 1 tbsp water
- 3 tbsp brown sugar
For serving
- Vanilla ice cream or other preferred flavor
Instructions
- Make the crust: In a large bowl, mix together flour, granulated sugar, and salt. Add the cold, cubed butter and pinch it with the flour mixture until about half of the butter pieces are tiny and the other half are medium-sized. This texture is key for a flaky crust. Gradually add water and knead lightly just until the dough comes together, leaving visible butter spots. Wrap the dough in plastic and refrigerate for at least 30 minutes or up to 2 days; it can also be frozen for up to 2 months.
- Prepare the filling: Peel, core, and slice the apples into 5mm thick slices, placing them in a large bowl. Transfer the apple slices to a large saucepan over medium heat with butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook, stirring occasionally, until the liquid thickens to a honey-like consistency and the apples soften. Remove from heat and allow to cool completely before assembling.
- Assemble the pie: Separate one-third of the dough for the lattice and refrigerate it. Roll out the remaining dough to 3mm thickness on a lightly floured surface. Gently place it into a pie plate or tart pan, pressing the dough to fit without trimming excess. Sprinkle almond flour over the base and add the cooled apple filling evenly. Roll out the reserved dough to 2mm thickness and cut into 2cm wide strips for the lattice. Lay strips parallel on the pie, spaced 1cm apart, then weave the lattice by folding alternating strips and laying strips crosswise. Trim excess dough leaving a 1cm border, fold under and crimp edges by pinching with your fingers to form decorative tips all around.
- Bake the pie: Beat the egg with water and carefully brush over the lattice and edges, avoiding the filling. Sprinkle brown sugar evenly on top. Cover the pie edges with aluminum foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake for an additional 30 minutes until the crust is golden and the filling bubbles. Transfer to a wire rack and cool until just warm before serving.
- Serve: If using a pan with a removable bottom, carefully remove the pie from the pan onto a serving dish. Serve slices topped with a generous scoop of vanilla ice cream or your favorite flavor.
Notes
- Use cold butter for the crust to achieve a flaky texture.
- Peeling and slicing apples uniformly ensures even cooking.
- Almond flour or finely ground nuts prevent sogginess in the crust base.
- Egg wash adds shine and helps brown the crust beautifully.
- Covering pie edges with foil prevents over-browning while baking.
- Letting the pie cool slightly before serving prevents burning your mouth and helps flavors meld.
- The lattice weave can be tricky; take your time to create an even pattern.
- Freezing the dough is a convenient way to prep ahead; thaw completely before rolling.
- Chose firm, flavorful apples like Pink Lady, Royal Gala, or Fuji for the best filling texture and taste.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
