Apple Pie A La Mode Recipe

Mix dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp granulated sugar, and 3/4 tsp fine sea salt until evenly combined.

Cut in fats

Add 1 cup very cold cubed unsalted butter and 1/4 cup cold vegetable shortening (if using) to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 quick turns).

Add liquid

Mix 6 tablespoons ice water with 1 tablespoon vinegar (or lemon juice). Drizzle the liquid over the flour-fats mixture, 1 tablespoon at a time, gently tossing with a fork after each addition. Stop when the dough just comes together and holds when squeezed — you may not need all the water.

Form and chill

Turn the dough out onto a work surface, gather into a ball, and divide into two discs (one slightly larger for the bottom crust). Flatten each disc into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Roll out

On a lightly floured surface, roll out the larger chilled disc to a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie plate, easing it into the pan without stretching. Trim the excess leaving about a 1/2-inch overhang.

Prepare apples

Combine 4 cups thinly sliced Granny Smith and 2 cups thinly sliced Honeycrisp/Fuji (total ~6 cups) in a large bowl. Toss immediately with 1 tablespoon fresh lemon juice to prevent browning.

Mix filling dry ingredients

In a small bowl whisk together 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until lump-free.

Combine filling

Sprinkle the sugar-cornstarch-spice mixture over the apples and toss to coat evenly. Add 1 teaspoon vanilla extract and gently mix. Let macerate 10–15 minutes so the apples release a little juice and the cornstarch begins to hydrate.

Finish filling

If the apples look very dry after macerating, add 1–2 tablespoons water; otherwise the juices released will be enough. Dot the apple mixture with 2 tablespoons small pieces of unsalted butter. Mound the filling into the prepared bottom crust, arranging slices so the surface is relatively even.

Top crust

Roll out the second chilled dough disc to an 11–12 inch circle (or cut into strips for a lattice). Place the top crust over the mounded apples. Trim both crusts to a 1/2-inch overhang, fold the top and bottom edges together and crimp to seal. Cut 4–6 small vents in the top if using a full crust, or weave strips if making a lattice.

Egg wash & sugar

Beat 1 large egg with 1 tablespoon milk or heavy cream. Brush the top crust with the egg wash and sprinkle 1 teaspoon coarse sanding sugar over the crust if desired.

Chill before baking

Place the assembled pie in the refrigerator for 15–20 minutes to relax the crust and firm the butter, which helps achieve a flakier result and reduces slumping during baking.

Bake

Preheat the oven to 425°F (220°C). Place the chilled pie on a baking sheet to catch any drips and bake at 425°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35–45 minutes, or until the crust is deep golden and the filling is bubbling through vents. If the crust browns too quickly, tent the edges with foil after 30 minutes.

Cool

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours so the filling sets. This helps the slices hold shape when served.

Serve a la mode

Slice the pie and serve each slice warm with a scoop of vanilla ice cream (about 1 scoop per serving).