Pie A La Mode Recipe

Make the pie dough

In a large bowl, whisk together 2 1/2 cups flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Add the cold cubed butter and cold cubed shortening. Using a pastry cutter or two forks, cut fats into flour until mixture resembles coarse crumbs with some pea-sized butter pieces. Sprinkle 4 tablespoons ice water over mixture, toss gently, and continue adding the remaining 2 tablespoons as needed—mix just until dough comes together when pressed. Divide dough into two discs, flatten to 1-inch thick, wrap tightly in plastic, and chill at least 1 hour (or up to 2 days).

Prepare the filling

Peel, core, and slice apples into 1/4-inch thick slices until you have about 6 cups. In a large bowl combine 2/3 cup packed brown sugar, 1/4 cup granulated sugar, 2 tablespoons flour (for thickening), 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice. Add the sliced apples and toss until evenly coated. Let the mixture sit 10 minutes so juices begin to release.

Roll and assemble

Preheat oven to 400°F (205°C). On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8- to 1/4-inch thick. Fit into a 9-inch pie plate, letting excess hang over the rim. Mound the apple filling into the crust and dot the top with 2 tablespoons of butter cut into small pieces. Roll out second disc to a 12-inch circle; lay over filling. Trim overhang to 1/2 inch, fold under and crimp edges to seal. Cut 4 small slits or decorative vents in the top crust to let steam escape.

Egg wash and bake

Whisk 1 whole egg with 1 tablespoon milk to make an egg wash. Brush evenly over the top crust and sprinkle with 1 teaspoon coarse sugar if using. Place on a baking sheet to catch drips and bake at 400°F (205°C) for 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 30–35 more minutes until crust is golden and filling is bubbling. If edges brown too quickly, tent with foil after 30 minutes. Remove pie to a wire rack and let cool at least 2 hours so filling sets.

Make the ice cream base

While the pie bakes or cools, whisk together 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon salt until the sugar dissolves.

Chill and churn (or quick freeze)

If you have an ice cream maker: chill the mixture 30 minutes then churn according to manufacturer's instructions until thickened (about 20–30 minutes); transfer to a container and freeze 1–2 hours to firm. If you don't have an ice cream maker: pour the mixture into a shallow freezer-safe container, freeze 45 minutes, then vigorously whisk or beat with a fork to break ice crystals; repeat every 30 minutes for 2–3 rounds until smooth and scoopable. For quickest serve, a premium store-bought vanilla ice cream (about 2–3 scoops) can be used instead.

Serve

Slice the cooled pie. Place a warm slice on each plate and top immediately with a generous scoop (about 1/2 cup) of vanilla ice cream. Serve promptly so the ice cream begins to melt slightly over the warm filling.