Warm Apple Pie A La Mode~ Recipe

Preheat and prepare crust

Preheat oven to 425°F (220°C). Place the bottom prepared pie crust into a 9-inch pie dish, gently pressing to fit without stretching. Refrigerate while you prepare the filling.

Prepare apples

Peel, core, and slice apples into 1/4-inch slices until you have about 6 cups. Place sliced apples in a large bowl and toss immediately with 1 tablespoon fresh lemon juice to prevent browning.

Make filling

To the apples, add 2 tablespoons all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon salt. Toss gently until apples are evenly coated. Let the mixture sit 5 minutes so the flour and sugars draw some juices from the apples.

Assemble pie

Spoon the apple mixture into the chilled bottom crust, mounding slightly in the center. Dot the top of the apples evenly with the 4 tablespoons (8 pats) of unsalted butter. Brush the rim of the bottom crust with a bit of beaten egg to help seal. Place the top crust or lattice over the apples, crimp edges to seal, and trim any excess dough. Cut 4 small slits in the top crust if using a full top to vent steam.

Egg wash and initial bake

Beat the egg with 1 teaspoon cold water to make an egg wash. Brush the top crust lightly with the egg wash. Place the pie on a rimmed baking sheet to catch drips and bake at 425°F (220°C) for 15 minutes to set the crust and start browning.

Reduce temperature and finish baking

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

Rest

Remove pie from oven and transfer to a cooling rack. Let rest 45–60 minutes so the filling sets (pies are easier to slice and serve warm, not hot).

Serve

Slice the warm pie and place a scoop of vanilla ice cream on each slice (see Vandla Ice Cream section). Top with whipped cream if desired.

Scoop the vanilla ice cream just before serving. For each slice of warm apple pie, place one scoop of vanilla ice cream on top or alongside so the ice cream melts slightly over the warm filling.

Bloom gelatin (optional)

If using gelatin to stabilize the whipped cream, sprinkle 1 teaspoon instant gelatin over 1 teaspoon cold water in a small bowl. Let bloom for 1–2 minutes, then microwave 5–7 seconds until dissolved and warm (not hot).

Chill equipment

Place mixing bowl and whisk/beaters in the refrigerator or freezer for 10 minutes to chill — cold tools help cream whip faster and with better volume.

Whip cream

Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Start whipping at medium speed. When soft peaks begin to form, if using gelatin, slowly drizzle the dissolved gelatin into the cream while whipping. Continue whipping to medium-stiff peaks, being careful not to overbeat. Taste and adjust sweetness if needed.

Spoon or pipe whipped cream onto the pie slices immediately, or refrigerate up to 4 hours if stabilized with gelatin. If not stabilized, use within 1–2 hours for best texture.