Save This classic apple pie with vanilla bean ice cream is pure comfort and nostalgia. With tender spiced apples tucked inside buttery pastry and a scoop of melting ice cream on top, it is the kind of dessert that brings everyone back to the table no matter the season. Whether for a holiday feast, Sunday supper, or just because apples are in abundance, this recipe is truly timeless.
I have baked this pie for family reunions and on quiet afternoons when I want my kitchen to smell like autumn. The first time I served it with real vanilla bean ice cream, everyone agreed it was the best dessert they could remember.
Ingredients
- All-purpose flour: Provides the structure for a tender but sturdy crust look for fine texture and freshness
- Unsalted butter: Ensures flakiness and rich flavor use real butter and keep it as cold as possible
- Salt: Enhances flavor in both crust and filling choose pure sea salt for clean taste
- Granulated sugar: Sweetens both crust and filling opt for fine granulated for even consistency
- Brown sugar: Adds caramel notes to the filling use fresh moist brown sugar for depth
- Ice water: Brings the dough together without making it tough use water with ice cubes to keep it extra cold
- Apples: A mix of tart Granny Smith and sweet Honeycrisp provide perfect balance choose firm crisp fruit with bright skin
- Cornstarch and all-purpose flour: Thicken the filling so it is not runny avoid lumps by mixing them in dry
- Ground cinnamon and nutmeg: Bring warm autumn flavor look for fragrant spices and grind whole if possible
- Fresh lemon juice: Balances sweetness and prevents browning squeeze from real lemons for best result
- Egg: Washes the top crust for gleam and golden color use a fresh large egg
- Coarse sugar: Sprinkled for sparkle and crunch try turbinado or Demerara for best finish
- Vanilla bean ice cream: The classic pairing use real vanilla bean for distinct specks and aromatic flavor
Instructions
- Make the Dough:
- In a large bowl combine flour salt and sugar with a whisk. Add cold cubed butter and start cutting it in using your pastry cutter or two forks until everything resembles coarse crumbs with some chunks the size of peas. This step creates pockets of fat that will melt in baking to form a flaky crust. Drizzle in ice water one tablespoon at a time tossing with a fork gently between additions until dough can be pinched together with your hands. Divide dough into two discs about an inch thick wrap in plastic and refrigerate for at least one hour to rest and hydrate
- Prepare the Apple Filling:
- Peel core and slice apples into quarter inch thick pieces for even cooking and texture. In a large bowl combine the apples with both sugars flour cornstarch cinnamon nutmeg salt and lemon juice. Toss very thoroughly until all the slices are glossy and coated. Allow them to stand for fifteen minutes so the juices begin to release and create a natural syrup
- Roll Out Bottom Crust:
- Lightly flour your workspace and rolling pin. Take one dough disc from the fridge flatten a little and roll outward from the center turning often to prevent sticking. Roll into a twelve inch round about an eighth inch thick. Carefully drape dough over your rolling pin and ease it into your nine inch pie pan letting excess hang over the edge by about one inch
- Fill and Dot with Butter:
- Gently spoon the apple filling into the crust heap it a little higher in the center to account for settling. Dot the surface with small pieces of cold unsalted butter which will melt into the syrup for extra richness
- Top Crust and Seal:
- Roll out the second dough disc to match the size. Place over the apples then trim both crusts evenly to a half inch beyond the pan. Fold the edges under and crimp firmly all around for a tight seal. Cut several vents in the top to allow steam to escape and prevent soggy crust
- Egg Wash and Sugar Sprinkle:
- Beat the egg well. Brush across the top crust and edges to help browning. Sprinkle coarse sugar over the entire surface for sparkly crunch and a touch of sweetness
- Bake to Golden Perfection:
- Position the pie on a rimmed baking sheet to catch drips and place on the center oven rack. Bake at four hundred twenty five degrees for twenty minutes to set the crust. Lower heat to three hundred fifty degrees and continue baking an additional thirty five to forty five minutes watching for bubbling juices and a deep golden finish on the pastry. If the edges brown too quickly gently cover them with strips of foil
- Cool and Serve:
- Move the pie to a wire rack to cool at least three hours so the filling firms and slices neatly. Just before serving dish out generous wedges and top with cold vanilla bean ice cream so it begins melting into the warm fruit
Save The butter quality in the crust truly shines in both flavor and texture. I remember my grandmother pinching extra butter into the top before baking her pies so they always came out rich and golden. This has become my signature trick for every family celebration.
Storage Tips
Let leftover pie cool completely before covering so moisture does not make the crust soggy. Store tightly wrapped at room temperature for up to two days or refrigerate for longer freshness. For best taste reheat slices in a low oven until warmed through and crisped.
Ingredient Substitutions
If you are short on Granny Smith use any firm tart apple like Braeburn or Mutsu to keep bright flavor. For the crust you can swap half the all-purpose flour with white whole wheat for a heartier taste. Plant-based butter and non-dairy vanilla ice cream both work well if you need to make it dairy free.
Serving Suggestions
Top each slice with a big scoop of vanilla bean ice cream and a drizzle of warm caramel for decadence. I like to add a sprinkle of toasted pecans over the ice cream for crunch. Serve alongside hot coffee for an after-dinner treat or as a breakfast indulgence with Greek yogurt.
Apple Pie in American Culture
Apple pie is the classic American dessert with roots in English tradition but deep meaning in the United States. It stands for home comfort and togetherness so much that we say as American as apple pie. Every region has its own version though the double crust and cinnamon apple filling remain timeless.
Seasonal Adaptations
In fall swap in a few chopped pears along with the apples
Add a pinch of ground ginger for a spicier winter flavor
In summer try making small hand pies for picnics using the same dough and filling
Success Stories
One autumn my pie won first prize at our county fair and people lined up for the recipe. At Thanksgiving I always make an extra so we have breakfast pie the next morning. Watching my kids help roll the crust and sneak apples is now a beloved family ritual.
Freezer Meal Conversion
To freeze unbaked pie assemble fully but do not apply egg wash then wrap tightly in plastic and foil freeze up to three months. Bake directly from frozen adding an extra fifteen to twenty minutes to cooking time. If freezing leftover baked slices layer with parchment and thaw as needed for an easy treat.
Save This is the pie that brings comfort to any table and becomes a nostalgic family tradition. Serve it warm with ice cream and every slice will disappear fast.
Recipe FAQs
- → What apples work best for this dessert?
Use a combination of tart Granny Smith and sweet Honeycrisp apples for a balanced flavor and texture.
- → How can I keep the crust flaky?
Use very cold butter and minimal handling when making the dough. Chill the dough well before rolling out.
- → Can I prepare the dessert ahead of time?
Yes, it can be baked a day in advance. Reheat slices in the oven for a fresh-from-the-oven taste.
- → What is the best way to serve?
Let the dessert cool for at least three hours, then slice and add scoops of vanilla bean ice cream just before serving.
- → How do I prevent the crust from over-browning?
Cover the edges with foil during baking if they brown too quickly, allowing the inside to finish cooking.