If you’ve been craving a truly comforting and indulgent dessert, I cannot recommend enough trying this Cinnamon Apple Pie à la Mode with Flaky Crust and Vanilla Ice Cream Recipe. It combines the buttery, flaky texture of a homemade crust with the warm, spiced sweetness of cinnamon-infused apple filling. Topped with a generous scoop of silky vanilla ice cream, this dessert feels like a warm hug on a plate. It’s a classic American treat that feels both nostalgic and special, perfect for sharing any time you want to brighten someone’s day with deliciousness.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that come together to create layers of texture and flavor. Each component is carefully chosen to build that perfect balance between flaky, sweet, and warmly spiced, ensuring every bite tastes like a slice of happiness.
- All-purpose flour: The base of your pie crust, which provides structure and a tender texture.
- Granulated sugar: Adds a touch of sweetness to the crust without overpowering it.
- Salt: Enhances the flavors and balances the sweetness in both crust and filling.
- Unsalted butter (cold): The secret in making an irresistibly flaky crust with rich buttery notes.
- Water: Helps bind the dough together just right while maintaining flakiness.
- Apples (Pink Lady, Royal Gala, or Fuji): These varieties offer a perfect balance of sweetness and tartness for the filling.
- Brown sugar: For deep, caramel-like warmth in the apple filling and topping.
- Ground cinnamon: Spices the apples with cozy, aromatic flavor that fills your kitchen.
- Cornstarch: Thickens the filling so the juices aren’t runny, keeping the pie neat and delightful.
- Almond flour or breadcrumbs: Sprinkled on the crust to absorb excess filling juices and add a subtle nutty crunch.
- Egg: Used as an egg wash to give your crust that gorgeous golden shine.
- Vanilla ice cream: The crowning glory served à la mode, melting beautifully over the warm pie.
How to Make Cinnamon Apple Pie à la Mode with Flaky Crust and Vanilla Ice Cream Recipe
Step 1: Prepare the Flaky Pie Crust
Start by combining the all-purpose flour, sugar, and salt in a large bowl. Cut the cold, unsalted butter into cubes and mix it with your flour mixture. The key for that flaky crust is to pinch the mixture until you see a combination of tiny and medium-sized butter pieces—this guarantees layers of buttery goodness. Add water gradually and knead just until the dough comes together. Make sure not to overwork it, so the crust stays tender and flaky. Wrap and chill in the fridge for at least 30 minutes; this resting step helps relax the dough and makes it easier to roll out.
Step 2: Cook the Cinnamon Apple Filling
While the dough chills, peel, core, and slice your apples into 5mm thick pieces. Toss them into a saucepan with unsalted butter, brown sugar, ground cinnamon, cornstarch, salt, and water. Heat over medium, stirring occasionally, until the apples soften and the filling thickens to a honey-like consistency. The filling should be thick enough that you can briefly see the bottom of the pan when stirring. Let it cool completely to prevent sogginess when assembling the pie.
Step 3: Assemble the Pie with Lattice Top
Divide your dough, reserving about a third for the lattice top. Roll out the larger portion to about 3mm thickness and carefully fit it into your pie plate, pressing it gently into the edges. Sprinkle the base with almond flour to absorb any excess moisture, then pour in your cooled apple filling. Roll out the reserved dough thinner, about 2mm, and cut strips about 2cm wide. Weave these strips into a beautiful lattice pattern over the apples, carefully folding strips as needed to achieve a classic look. Fold and crimp the edges by hand, which not only seals the pie but gives it a charming rustic finish.
Step 4: Bake to Golden Perfection
Brush the lattice and edges with a mixture of beaten egg and water to achieve a shiny golden crust. Sprinkle brown sugar generously over the top to add a sweet crunch. Cover the edges with foil to prevent over-browning, then bake the pie first for 30 minutes at 180°C (350°F). Remove the foil and continue baking for an additional 30 minutes until the crust is evenly golden and the filling bubbles invitingly. Once done, cool your pie on a wire rack until it is just warm—this is key for serving.
How to Serve Cinnamon Apple Pie à la Mode with Flaky Crust and Vanilla Ice Cream Recipe
Garnishes
To really elevate your presentation and taste, add a fresh sprinkle of cinnamon or a few toasted almonds on top. A light dusting of powdered sugar can also add a pretty, snowy touch, making your pie look irresistible before the first bite.
Side Dishes
Pairing your pie slice with a hot cup of coffee, chai tea, or a spiced cider complements the warm cinnamon notes perfectly. For those wanting to keep the celebration going, a small glass of dessert wine like Riesling or Moscato enhances the fruity and sweet experience.
Creative Ways to Present
Try serving pie slices on rustic wooden boards or vintage mismatched plates for that cozy, homemade feel. For a fun twist, plate a mini scoop of vanilla ice cream beside the slice and drizzle caramel sauce on the plate—this looks spectacular and adds a luscious extra dimension.
Make Ahead and Storage
Storing Leftovers
You can keep leftover pie covered at room temperature for up to two days or refrigerated for up to four days. Just be sure to cover it well with plastic wrap or foil to keep that crust from drying out.
Freezing
If you want to save some for the future, freeze the fully baked pie wrapped tightly in plastic and foil for up to two months. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
Reheat your pie gently in a 175°C (350°F) oven for 15–20 minutes or until warmed through. Avoid microwaving as it can make the crust soggy. Enjoy it warm with a fresh scoop of vanilla ice cream for that classic à la mode experience.
FAQs
Can I use different types of apples for this pie?
Absolutely! While Pink Lady, Royal Gala, and Fuji are recommended for their balance of sweetness and firmness, you can experiment with Granny Smith for a tangier taste or Honeycrisp for extra crunch. Just keep in mind cooking times might vary slightly.
What makes the crust flaky and tender?
The magic lies in using cold butter and mixing it into the flour until you have medium-sized chunks. These chunks melt during baking, creating layers and pockets of flakiness rather than a dense crust.
Is it necessary to use almond flour in the pie base?
While not mandatory, almond flour or finely ground nuts help absorb excess moisture from the filling, keeping the crust crispier and adding a subtle nutty flavor that complements the apples beautifully.
Can I prepare the apple filling ahead of time?
Yes! You can cook the filling a day in advance and refrigerate it. Just make sure it cools completely before assembling the pie to avoid making the crust soggy.
What are some good vanilla ice cream alternatives?
If you want to mix it up, try caramel, cinnamon, or even spiced rum ice cream for a creative twist. Each adds a new flavor dimension that pairs wonderfully with the warm spiced apples and flaky crust.
Final Thoughts
There’s something truly special about making a homemade cinnamon apple pie and serving it warm with a scoop of vanilla ice cream. This Cinnamon Apple Pie à la Mode with Flaky Crust and Vanilla Ice Cream Recipe has quickly become one of my most cherished desserts to share with friends and family. It’s approachable, rewarding, and simply irresistible. I hope you give this recipe a try and create your own delicious memories around the table!
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Cinnamon Apple Pie à la Mode with Flaky Crust and Vanilla Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic American dessert featuring a flaky all-butter crust filled with warm cinnamon-spiced apple filling, topped with a beautiful lattice crust and served à la mode with vanilla ice cream.
Ingredients
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, combine all-purpose flour, granulated sugar, and salt. Add the cold cubed butter and pinch it into the flour mixture until roughly half the pieces are tiny and half are medium-sized. Add water and gently knead just until the dough comes together, ensuring to keep butter spots visible. Wrap and refrigerate the dough for at least 30 minutes or up to 2 days.
- Make the filling: Peel, core, and slice apples into 5mm thick pieces. Place apple slices in a large saucepan with butter, brown sugar, cinnamon, cornstarch, salt, and water over medium heat. Cook until apples are softened, and the liquid thickens to a honey-like consistency, stirring occasionally. Remove from heat and let cool completely.
- Assemble the pie: Reserve one-third of the dough for the lattice and refrigerate. Roll the remaining dough to 3mm thickness and carefully place it into the pie pan, fitting it into edges. Sprinkle the base with almond flour and add the cooled apple filling on top.
- Create the lattice: Roll out the reserved dough to 2mm thickness and cut into 2cm strips. Lay strips parallel with 1cm spacing. Weave strips to create a lattice pattern by folding alternating strips and crossing with perpendicular strips, repeating for both halves of the pie. Trim excess dough leaving 1cm overhang, fold the edge under to form a thicker crust, and crimp edges with fingers.
- Prepare for baking: Brush the lattice and edges with a beaten egg mixed with water, avoiding the filling. Sprinkle brown sugar evenly over the crust. Cover pie edges with aluminum foil to prevent burning.
- Bake: Preheat oven to 180°C (350°F). Bake pie with foil-covered edges for 30 minutes, then remove foil and continue baking another 30 minutes or until crust is golden and filling is bubbling.
- Cool and serve: Transfer pie to a wire rack to cool until just warm. If using a removable bottom pan, gently release the sides. Serve slices warm accompanied by a generous scoop of vanilla ice cream or your favorite flavor.
Notes
- Use firm apples like Pink Lady, Royal Gala, or Fuji for the best texture.
- Do not over-knead the dough to preserve flakiness.
- Chill the dough well to make it easier to handle and to maintain a flaky crust.
- Using almond flour or finely ground nuts in the base helps absorb excess moisture and keeps the crust crisp.
- Covering edges with foil prevents over-browning while baking.
- Allow pie to cool slightly to avoid burning and to let filling set before slicing.
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