This Apple Pie a la Mode is the ultimate dessert! There's just nothing tastier than a homemade apple pie made from scratch and served up with an ice cold scoop of vanilla ice cream.
Everyone loves apple pie a la mode, right? But making your own homemade apple pie might seem a bit intimidating.
But have no fear - I'm going to show you how easy it is to make your own apple pie filling and homemade apple pie crust with just a few simple ingredients.
This holiday-worthy dessert only takes 45 minutes from start to finish!
This apple pie a la mode is:
- Flavorful and delicious.
- Warm and satisfying.
- A surefire crowd pleaser.
- Made from scratch with real ingredients.
- A perfect holiday dessert.
Key Ingredients & Substitutions
- Apples. Firm, tart varieties like Granny Smith or Cortland hold their shape best during baking. Gala or Honeycrisp apples work well too if you'd rather have a milder, sweeter filling.
- Vegetable shortening. Gives this crust its classic flaky texture. Swap in an equal amount of cold, cubed unsalted butter (or a half-and-half mix of the two) for a richer, more buttery crust.
- All-purpose flour. Used in the crust and again in the filling, where a couple tablespoons help thicken the apple juices so the pie doesn't turn watery.
- Ground cinnamon and nutmeg. The classic apple pie spice pairing. Add a pinch of allspice or ground ginger if you like a warmer, more complex flavor.
- Unsalted butter. A tablespoon dotted over the filling before the top crust goes on adds richness to every bite.
- Vanilla ice cream. What makes it "a la mode" - try our homemade vanilla ice cream, or swap in whipped cream or a caramel drizzle if you'd rather skip the ice cream.
How to Make Apple Pie from Scratch
How to Make Pie Crust
Preheat oven to 450 degrees Fahrenheit.
Prepare pie crust. Add flour, salt and vegetable shortening to a large bowl and mix with a hand held mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Chill for 30 minutes.
Divide the dough into 2 even sections. Roll out each piece of dough into a 10-11 inch diameter for a 9 inch pie, and then line a pie dish with one of the crusts.
Add filling to the pie crust. Then, top with the second pie crust.
How to Make Apple Pie Filling
Peel and slice apples and add to a large bowl. Mix with sugar, cinnamon and nutmeg.
Add filling to the pie crust.
Place top crust over the pie and crimp the edges together. A pastry crimper works great for this! Cover edges with foil or a pie crust protector.
Bake for 10 minutes at 450 degrees Fahrenheit. Reduce temperature to 350 degrees Fahrenheit and continue baking for 35-40 minutes.
FAQs
What are the best apples for apple pie?
Most bakers opt to use Macintosh apples for their homemade apple pie, as they are one of the most naturally sweet apple varieties.
If you're looking to make a more tart-flavored pie then you may use a Cortland apple or granny smith apple.
Gala apples are also good for pie if you want a mildly sweet flavor.
Do you prebake crust for apple pie?
You don't need to prebake the pie crust.
All you need to do with this homemade pie crust is mix the ingredients, form the dough into balls, then let it sit in the fridge for 30 minutes to rise. Then shape the crust and place it into your pie pan.
What do you brush pie crust with before baking?
If you want to add a golden appearance to the top of your homemade pie crust then you can brush the top with an egg yolk, using a pastry brush. I always use an egg yolk separator to ensure I get just the yolk.
The exact mixture I like to use for my egg wash is: 1 egg yolk whisked with 1 teaspoon of water.
If you want a shiny appearance but not a golden one, you can brush the crust with egg whites or a little bit of half-and-half or cream.
How do you keep apple pie from getting watery?
If you've found that your apple pie is too watery, you have a few options.
Venting the top of our homemade pie crust will allow some of the fluid to escape during bake time, which would help your pie keep from getting overly watery.
Another option is to let your pie filling drain for an hour before using it, which will reduce the liquid. If you do this, you could make an apple syrup with the excess juices!
Helpful Tips
Keep your ingredients cold. Cold shortening (or butter) and ice water are what make a pie crust flaky instead of tough. If your kitchen is warm, pop the shortening and water in the fridge for a few minutes before you start mixing.
Don't skip the flour in the filling. Tossing the sliced apples with a couple tablespoons of flour along with the sugar and spices helps thicken the juices as they bake, so you get clean slices instead of a runny center.
Vent the top crust before baking. A few small slits cut into the top crust let steam escape as the pie bakes, which helps keep the filling from bubbling over and the bottom crust from turning soggy.
Shield the edges if they brown too fast. If the crust edges start to darken before the center is finished baking, loosely tent them with foil or use a pie crust shield for the rest of the bake time.
Let the pie rest before slicing. Give the pie at least 2 hours to cool and set before cutting into it. It's tempting to serve it warm, but a pie sliced too soon will be loose and won't hold its shape - you can always warm individual slices back up before adding the ice cream.
Variations
- Crumb-Topped Apple Pie. Skip the top crust and swap in a cinnamon crumble topping instead - try our Easy Apple Crumble Pie for the topping ratio.
- Lattice-Top Pie. Cut the top crust into strips and weave them into a lattice for a more decorative finish.
- Caramel Apple Pie a la Mode. Drizzle warm caramel sauce over the top before adding the ice cream for an extra-indulgent dessert.
- Spiced Apple Pie. Add a pinch each of allspice and ground ginger to the filling alongside the cinnamon and nutmeg for a warmer, more complex spice blend.
- Mini Apple Pies. Use the same crust and filling to make individual hand pies, similar to our Easy Mini Apple Pie Bites.
- Dutch Apple Pie. Prefer an oat streusel topping? Our Dutch Apple Pie is built around one.
Serving Ideas
A warm slice with a scoop of homemade vanilla ice cream is the classic way to serve this pie, but a drizzle of caramel sauce or a dollop of whipped cream works just as well if you want to switch things up. It also makes an easy make-ahead dessert for a holiday spread - set it out alongside a pot of coffee or spiced cider for Thanksgiving or Christmas dinner, since it holds up well at room temperature for a few hours before serving.
Storing & Freezing
Once the pie has cooled completely, cover it loosely with foil or plastic wrap and store it at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated slices sit out for a few minutes, or warm them briefly in the microwave, before serving.
This pie freezes well either baked or unbaked. To freeze a baked pie, let it cool completely, then wrap it tightly in plastic wrap and foil and freeze for up to 3 months; thaw overnight in the refrigerator and warm in a 350°F oven for 15-20 minutes before serving. To freeze it unbaked, assemble the pie but hold off on cutting vents in the top crust, then wrap and freeze; bake straight from frozen, adding about 20-30 extra minutes to the bake time and cutting the vents once the crust is soft enough.
Pie and Cake Supplies
- Stand Mixer or Hand-held Mixer- This makes it SO much faster to whip the topping. Like I said above, it can be done without a mixer, but make sure you have a strong arm and patience. I have a KitchenAid Pro Mixer that I've had for 12+ years and love it!
- Round Cake Storage and Carrier- Having a pan with lid and carrier makes it easier for storage. No more having to deal with plastic wrap that gets messy and twisted up.
- 8-inch Parchment Rounds- No more dealing with cake sticking to the bottom of the pan!
- Cake Leveler- This tool is a must if you want to make layered cakes. It allows you to evenly remove the rounded part of the cake top and make perfectly level layers.
- Cake Server- A good cake server makes a world of difference. It makes it so much easier to lift the dessert lasagna out of the pan in nice and even slices.
- Cake Decorating Set- Making a pretty cake is reasonably easy when you use the tools in this decorating set. With a little practice, you will be decorating cakes like a pro in no time.
More Pie Recipes
If you love this homemade apple pie a la mode, don't miss these other delicious recipes:
- Sweet Potato Pie
- Lightened Up Pumpkin Pie
- Cherry Almond Mousse Pie
- Chocolate Peanut Butter Pie
- Easy Apple Crumble Pie
Recipe
Apple Pie a La Mode
Ingredients
Pie Crust
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 ¼ cups vegetable shortening
- 7-12 tablespoons ice-cold water
Pie Filling
- 6 cups peeled and sliced apples
- ⅔ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon unsalted butter
For Serving
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Prepare pie crust. Add flour, salt and vegetable shortening to a large bowl and mix with a hand held mixer until crumbly. Gradually add ice-cold water, a tablespoon at a time, until the dough binds together and can form a ball. Wrap and chill for 30 minutes.
- Meanwhile, peel and slice apples and add to a large bowl. Toss with the sugar, flour, cinnamon and nutmeg until evenly coated.
- Divide the chilled dough into 2 even sections. On a lightly floured surface, roll out each piece of dough into a 10-11 inch diameter for a 9 inch pie, then line a 9-inch pie dish with one of the crusts.
- Add the apple filling to the pie crust and dot the top of the filling with the butter.
- Place the second crust over the pie and crimp the edges together. A pastry crimper works great for this! Cut a few small slits in the top crust to vent steam, then cover the edges with foil or a pie crust protector.
- Bake for 10 minutes at 450 degrees Fahrenheit. Reduce temperature to 350 degrees Fahrenheit and continue baking for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool for at least 2 hours before serving with a scoop of vanilla ice cream.
Video
Notes
Nutrition
Nutrition details are an estimate, per serving.
Aloysius says
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