There’s something special about a warm slice of Cinnamon Apple Pie à la Mode, especially when the leaves start to turn and the air becomes crisp. This delightful dessert combines the sweetness of baked apples with the spice of cinnamon and the creamy indulgence of vanilla ice cream, making it a perfect treat for any occasion.
Why make this recipe
Making this Cinnamon Apple Pie à la Mode fills your kitchen with a lovely aroma that welcomes everyone inside. It’s a classic dessert that brings comfort and joy, whether you’re sharing it with family or enjoying a quiet evening at home. Plus, it’s a great way to showcase fresh apples, lending a homemade touch that’s way better than store-bought treats!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 6 apples, peeled and sliced
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- Vanilla ice cream, for serving
How to make it
- Preheat your oven to 425°F (220°C).
- In a bowl, combine flour and salt. Add diced butter and mix until it resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the dough comes together.
- Roll out half of the dough to fit a pie pan. Place it in the pan and fill with sliced apples.
- In another bowl, mix sugar, cinnamon, nutmeg, and lemon juice. Sprinkle this mixture over the apples. Dot with butter.
- Roll out the remaining dough and place it over the pie. Seal the edges and cut slits for steam to escape.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30-40 minutes until golden brown.
How to serve it
Serve the Cinnamon Apple Pie warm, topped generously with a scoop of vanilla ice cream. The contrast of the hot pie and the cold ice cream is irresistible and creates a delightful experience for your taste buds!
How to store it
If you have leftovers, store the pie in an airtight container in the refrigerator. It will keep well for about 3-4 days. Reheat slices in the oven or microwave for a few minutes to enjoy the warm flavors again.
Helpful tips
- For a flakier crust, ensure your butter is very cold before mixing it into the flour.
- Don’t skip cutting slits in the top crust! This allows steam to escape and prevents the pie from getting soggy.
- If you like a sweeter pie, feel free to adjust the sugar to your taste.
Optional variations
- Add a tablespoon of caramel sauce drizzled over the apples for a caramel apple twist.
- Experiment with adding raisins or cranberries for an added burst of flavor.
Frequently asked questions
Can I use other types of apples for this recipe?
Absolutely! Tart apples like Granny Smith work great, or you can mix different varieties for a more complex flavor.
What if I don’t have ice water?
If you don’t have ice water on hand, you can use cold water straight from the tap. The key is to keep the dough as cold as possible for the best texture.
Can I make the pie ahead of time?
Yes, you can prepare the pie a day in advance. Simply cover it and store it in the fridge until you’re ready to bake. Adjust the baking time if it’s cold from the fridge.
Enjoy making this delicious feast for all the senses!
Cinnamon Apple Pie à la Mode
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, combine flour and salt. Add diced butter and mix until it resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the dough comes together.
- Roll out half of the dough to fit a pie pan. Place it in the pan and fill with sliced apples.
- In another bowl, mix sugar, cinnamon, nutmeg, and lemon juice. Sprinkle this mixture over the apples and dot with butter.
- Roll out the remaining dough and place it over the pie. Seal the edges and cut slits for steam to escape.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30-40 minutes until golden brown.
- Serve the Cinnamon Apple Pie warm, topped generously with a scoop of vanilla ice cream.
Notes
Helpful tips: For a flakier crust, ensure your butter is very cold before mixing it into the flour; don’t skip cutting slits in the top crust to allow steam to escape and prevent sogginess.