Go Back
Delicious cinnamon apple pie served with a scoop of ice cream

Cinnamon Apple Pie à la Mode

A warm and comforting dessert that combines the sweetness of baked apples and savory spices with the creamy goodness of vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, chilled and diced Ensure the butter is very cold for a flakier crust.
  • 1/4 cup ice water Add a tablespoon at a time until the dough comes together.
For the filling
  • 6 apples, peeled and sliced Tart apples like Granny Smith work great.
  • 1 cup sugar Adjust to taste for sweetness.
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, cut into small pieces For dotting over the apples.
For serving
  • Vanilla ice cream For topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine flour and salt. Add diced butter and mix until it resembles coarse crumbs.
  3. Stir in ice water, a tablespoon at a time, until the dough comes together.
Assembly
  1. Roll out half of the dough to fit a pie pan. Place it in the pan and fill with sliced apples.
  2. In another bowl, mix sugar, cinnamon, nutmeg, and lemon juice. Sprinkle this mixture over the apples and dot with butter.
  3. Roll out the remaining dough and place it over the pie. Seal the edges and cut slits for steam to escape.
Baking
  1. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30-40 minutes until golden brown.
Serving
  1. Serve the Cinnamon Apple Pie warm, topped generously with a scoop of vanilla ice cream.

Notes

If you have leftovers, store the pie in an airtight container in the refrigerator for about 3-4 days. Reheat slices in the oven or microwave for a few minutes to enjoy 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 to allow steam to escape and prevent sogginess.