APPLE PIE A LA MODE Recipe

Make dough

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp fine sea salt, and 1 tsp granulated sugar. Add 12 tbsp (cold, cubed) unsalted butter and 2 tbsp cold vegetable shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse meal with pea-sized butter pieces.

Drizzle ice water (6 tbsp) over the flour mixture a tablespoon at a time, gently tossing with a fork after each addition, until dough just comes together and holds when pinched (you may not need all the water). Divide dough into two discs, flatten to 1-inch thick rounds, wrap in plastic, and chill at least 1 hour (or up to 2 days).

Roll and fit

Remove one disc from fridge 20 minutes before rolling. On a lightly floured surface, roll one disc to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch (deep-dish) pie plate, easing dough into the plate without stretching. Trim the overhang to about 1 inch.

Roll the second disc to a 12-inch circle to use as top crust or cut into lattice strips if desired. Chill assembled bottom crust while preparing filling (10 minutes).

Egg wash

Whisk 1 large egg with 1 tsp cold water to make egg wash. Keep chilled until ready to brush before baking.

Preheat oven to 425°F (220°C). In a large bowl, combine 6 peeled, cored, and sliced Granny Smith apples and 2 Honeycrisp/Fuji apples for a total of 8 apples. Toss with 1 tbsp fresh lemon juice to prevent browning.

In a small bowl whisk together 2 tbsp granulated sugar, 1 tbsp packed light brown sugar, 2 tsp cornstarch, 1 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tsp fine sea salt. Sprinkle this mixture over the apples and toss gently until evenly coated. Stir in 1 tsp vanilla extract.

Melt 2 tbsp unsalted butter in a small skillet over medium heat until foaming, then pour melted butter over the apple mixture and toss to combine.

Let the filling sit for 5 minutes so the cornstarch begins to absorb juices. Drain off no more than 2 tbsp excess liquid if there is an overly wet pool — you want some juices for a saucy filling that will thicken as it bakes.

Preheat oven (if not already) to 425°F (220°C). Fit the chilled bottom crust into the 9-inch pie plate. Pile the apple filling into the crust, mounding slightly in the center.

Top with rolled second crust. For a full top crust: trim to 1/2-inch beyond rim, fold under the bottom crust edge and crimp to seal; cut 6 small vents in the top to allow steam to escape. For a lattice: weave strips over the filling and press edges to seal. Brush the top crust lightly with egg wash.

Optional: sprinkle a pinch of granulated sugar over the top for sparkle. Place the pie on a rimmed baking sheet to catch any drips and bake at 425°F (220°C) for 15 minutes.

After 15 minutes, reduce oven temperature to 375°F (190°C) and continue baking 35–45 minutes more, until the crust is golden brown and filling is bubbling through vents. If the edges brown too quickly, shield with foil or a pie shield after the first 20 minutes at the lower temperature.

Remove pie from oven and let cool on a wire rack at least 2 hours so the filling sets. Cooling yields cleaner slices.

Cut the apple pie into 8 equal slices. Place one warm slice on each plate.

Top each slice with 1 scoop (approximately) of vanilla ice cream (4 scoops total for 4 servings) so the ice cream melts slightly onto the warm filling. Drizzle with 1/2 tbsp caramel sauce per slice if using and sprinkle with 1/2 tbsp chopped toasted nuts for garnish, if desired.

Serve immediately. Store leftover pie (without ice cream) covered at room temperature up to 2 days or refrigerated up to 4 days. Reheat gently in a 325°F oven for 10–15 minutes before serving with fresh ice cream.