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Apple Pie a la Mode
Melissa Hart

Apple Pie a la Mode

Apple pie à la mode is the diner dessert that never needed updating. Use tart apples, thicken their juices properly and let the pie cool until the filling stops running. The scoop of vanilla belongs on a warm individual slice, not on the whole pie.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 refrigerated pie crusts 14 oz package
  • 3 lbs Granny Smith apples peeled and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter cut into pieces
  • 1 large egg
  • 1 tbsp water
  • 4 cups vanilla ice cream

Method
 

  1. Fit one pie crust into a 9-inch pie plate and refrigerate it while preparing the filling.
  2. Toss the apples with the sugar, flour, cinnamon, nutmeg, salt and lemon juice and mound them in the crust; dot with butter.
  3. Cover with the second crust, crimp the edges, cut 5 vents and brush the top with the egg beaten with water.
  4. Bake at 425°F for 20 minutes, lower the oven to 375°F and bake for 35 to 40 minutes until the crust is deep golden and the filling bubbles through the vents.
  5. Cool for at least 3 hours, warm individual slices briefly and top each with 1/2 cup vanilla ice cream.