There's no dessert quite as comforting and beloved as a classic American apple pie with vanilla ice cream. The crisp, golden crust cradles perfectly spiced apples, creating a sweet, aromatic filling that’s balanced with just the right amount of cinnamon and nutmeg. Topped with a generous scoop of creamy vanilla ice cream, it’s the ultimate treat for any occasion. Whether it’s for a family gathering, holiday celebration, or simply because you're craving a nostalgic, delicious dessert, this classic apple pie is always a crowd-pleaser.
Key Information
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
- Number of Servings: 8 servings
- Serving Size: 1 slice of pie with 1 scoop of ice cream
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 3g
- Carbohydrates: 60g
- Fat: 20g
- Sodium: 160mg
- Fiber: 4g
Note: Nutritional information may vary depending on the brand of ice cream and exact portion sizes.
Ingredients List
For the Pie Crust (makes 1 double-crust pie):
- 2 1/2 cups (300g) all-purpose flour
- 1 tsp salt
- 1 cup (225g) unsalted butter, cold and cut into small cubes
- 6-8 tbsp ice-cold water
For the Apple Filling:
- 6-8 medium apples (a mix of tart and sweet apples like Granny Smith and Honeycrisp works best)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 tbsp lemon juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Topping:
- 1 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tbsp sugar (optional, for sprinkling)
For the Vanilla Ice Cream:
- 1-2 scoops of vanilla ice cream (store-bought or homemade)
Detailed Method of Preparation
Prepare the Pie Crust:
In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.Prepare the Apple Filling:
While the dough chills, peel, core, and slice the apples. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, salt, lemon juice, cornstarch, and vanilla extract. Set aside to let the flavors meld.Roll Out the Dough:
Preheat your oven to 425°F (220°C). On a floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Press the dough into the edges and trim off any excess. Fill the pie crust with the prepared apple mixture.Add the Top Crust:
Roll out the second disk of dough into another 12-inch circle. Place it over the apples, and trim the excess dough, leaving about 1-inch around the edges. Fold the top crust over the bottom crust, pinching the edges together to seal. Cut a few slits in the top of the pie to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle with a tablespoon of sugar for a golden, sweet finish.Bake the Pie:
Place the pie on a baking sheet to catch any drips, and bake at 425°F (220°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.Cool and Serve:
Let the pie cool for at least 1 hour before slicing, as this helps the filling set. Serve each slice warm with a generous scoop of vanilla ice cream on the side. Enjoy the heavenly combination of warm pie and creamy ice cream!
Tips for Culinary Success
Choosing the Right Apples:
A blend of tart apples like Granny Smith and sweet apples like Honeycrisp creates the best flavor balance in apple pie. If you prefer a purely sweet pie, you can use Golden Delicious apples, but you may need to reduce the sugar in the filling.Preventing a Soggy Bottom Crust:
To avoid a soggy bottom crust, you can pre-bake the bottom crust (also known as blind-baking) for about 10-15 minutes before adding the filling. This helps set the crust and prevents it from becoming too soft.Chill the Dough:
Chilling the pie dough is essential for a flaky, tender crust. Make sure to chill both disks of dough for at least 30 minutes before rolling them out. If you're short on time, you can freeze the dough for 10-15 minutes.Egg Wash for a Golden Crust:
The egg wash (beaten egg brushed over the top crust) helps the pie develop a beautiful golden color as it bakes. You can also add a sprinkle of sugar on top for a little extra sweetness and crunch.Serve Warm with Ice Cream:
The ultimate way to enjoy this apple pie is with a scoop of vanilla ice cream. The warm pie and cold ice cream create a perfect contrast, making every bite irresistible.
Frequently Asked Questions (FAQs)
Q: Can I make this apple pie ahead of time?
A: Yes, you can make the pie a day ahead. Bake it, let it cool completely, and store it in an airtight container at room temperature. Reheat the pie in a 350°F (175°C) oven for 10-15 minutes before serving.
Q: Can I freeze this pie?
A: Yes, apple pie freezes wonderfully. You can freeze the unbaked pie (before brushing with the egg wash) for up to 3 months. When ready to bake, simply brush with the egg wash and bake from frozen at 425°F (220°C) for about 50-60 minutes.
Q: Can I use a store-bought pie crust?
A: Absolutely! Store-bought pie crusts are a great shortcut if you're short on time. Make sure to use a high-quality crust for the best results.
Q: Can I add other fruits to the filling?
A: Yes! Feel free to add a cup of fresh berries, pears, or even a few peaches to the apple filling for a twist on the classic. Just be sure to adjust the sugar and cornstarch to accommodate the extra fruit.
Q: How do I prevent the pie from overflowing?
A: To prevent an overflow, ensure the apple filling is not packed too tightly in the pie, as this can cause excess juice to spill over during baking. Also, placing the pie on a baking sheet will catch any drips that do occur.