Description
This classic Apple Pie à la Mode recipe features a flaky all-butter crust filled with tender, cinnamon-spiced apples and topped with a beautifully woven lattice crust. Baked to a golden perfection and served warm with a scoop of creamy vanilla ice cream, it’s the perfect comforting dessert for any occasion.
Ingredients
Units
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
- 1 1/4 tsp ground cinnamon
- 1 1/4 tbsp cornstarch
- 1/4 tsp salt
- 2 1/2 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
- Prepare the crust: In a large bowl, mix the all-purpose flour, granulated sugar, and salt. Add the cold cubed butter, mixing it into the flour mixture by pinching it with your fingers until the mixture contains roughly half tiny and half medium-sized pieces of butter. This method helps create a flaky crust. Slowly add the water and knead just until the dough comes together, ensuring not to overwork it to avoid toughness. You should still see some butter spots in the dough. Cover and refrigerate for 30 minutes or up to 2 days; it can also be frozen up to 2 months.
- Make the filling: Peel, core, and slice the apples into 5mm thick pieces. Place them in a large saucepan over medium heat with the butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook while stirring until the mixture thickens to a honey-like consistency and the apples soften. Remove from heat and let cool completely.
- Assemble the pie: Separate one-third of the dough for the lattice top and refrigerate it again. Roll out the remaining dough to 3mm thickness on a lightly floured surface. Carefully transfer it to a pie plate, pressing the dough into the corners and up the sides without trimming excess yet. Sprinkle the base evenly with almond flour, then pour in the cooled apple filling.
- Prepare the lattice: Roll out the reserved one-third dough to 2mm thickness and cut strips about 2cm wide. Lay strips in one direction with a 1cm gap. Form the lattice by folding strips and weaving others over and under alternately until half the lattice is done, then rotate the pie and complete the other half.
- Finish the crust edges: Trim excess dough, leaving about 1cm extra. Fold the excess dough underneath the edge to form a thicker border and crimp the edges by pressing around your finger with the index and thumb to create decorative points all around.
- Prepare for baking: Brush the lattice and crust edges with a beaten egg mixed with water, avoiding the filling, then sprinkle with brown sugar.
- Bake the pie: Cover the edges of the pie with aluminum foil to prevent over-browning. Bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake for an additional 30 minutes or until the crust is golden and the filling bubbles.
- Cool and serve: Place the baked pie on a wire rack and let it cool until just warm. If your pan has a removable bottom, gently separate the sides and slide the pie onto a serving dish. Serve warm with a generous scoop of vanilla ice cream.
Notes
- Use firm, sweet-tart apples such as Pink Lady, Royal Gala, or Fuji for the best flavor and texture.
- Chilling the dough ensures a flaky and tender crust; avoid overworking to prevent toughness.
- Almond flour or breadcrumbs under the filling absorb excess moisture, preventing a soggy crust bottom.
- Protecting the crust edges with foil during the first half of baking prevents burning.
- An optional lattice top adds an elegant touch and allows steam to escape during baking.
- Serve the pie slightly warm to enjoy the contrast between the hot filling and cold ice cream.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of pie)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
