Ah, apple pie. What a delicious and comforting dessert! It’s the perfect way to end a meal, or to simply enjoy on its own. And when it’s paired with a scoop of ice cream, it’s simply heavenly.
I’m a sucker for a good apple pie. I love the flaky crust, the sweet and tart apples, and the warm and comforting smell of cinnamon. And when it’s served with a scoop of vanilla ice cream, it’s simply perfection.
I have a fond memory of my mom making apple pie. She would always make a big batch on the weekends, and we would all gather around the kitchen table to enjoy it. She would use her own special recipe, which has no measurements and it all just comes together and works perfectly. The crust was always flaky and buttery, and the apples were always sweet and tart.
My mother’s apple pie was the best I’ve ever had. And while I’ve tried to recreate her recipe many times, it’s just not the same. There’s something about her pies that was just magical.
But even though I can’t replicate her recipe perfectly, I can still enjoy a good apple pie. And one of my favorite ways to enjoy it is with a scoop of ice cream.
The cold and creamy ice cream is the perfect complement to the warm and flaky pie crust. The sweetness of the ice cream balances out the tartness of the apples, and the two flavors together create a symphony of taste.
And the best part is, apple pie with ice cream is a dessert that can be enjoyed all year round. It’s perfect for a summer picnic, or a winter holiday gathering. It’s the perfect dessert for any occasion.
Here’s a recipe for a delicious apple pie that you can enjoy with ice cream:
Ingredients:
- For the crust:
- 2 cups (240 g) all-purpose flour
- 1 cup (240 g) butter, chilled and cubed
- 1 teaspoon salt
- 1 tablespoon ice water
- For the filling:
- 4 large granny smith apples, peeled, cored, and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Juice of ½ lemon
- 1 lemon zest
Instructions:
- To make the crust: In a food processor, whisk together the flour and salt. Add the butter and pulse the blender until it resembles coarse crumbs. Add the ice water and pulse until the dough just comes together. Gather the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 60 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- To make the filling: In a large bowl, combine the apples, granulated sugar, brown sugar, cinnamon and nutmeg. Toss to coat.
- Cook the apple mixture in a large skillet over medium heat until the apples have softened and the sauce has thickened.
- On a lightly floured surface, use ½ the dough and roll out to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Blind bake the crust for 12 – 15 minutes. Until slightly golden brown.
- Pour the apple filling into the pie crust.
- Roll the other ½ of the dough to 9-inch. Place it over the apple filling. Fold the edges of the pie crust over the filling and crimp them to seal. Cut several slits in the top of the crust to allow steam to escape.
- Bake the pie for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 10 minutes before serving.
- Serve with a scoop of vanilla ice cream and enjoy!
Tips:
- For a sweeter pie, add more granulated sugar to the filling. For a more tart pie, add less granulated sugar.
- For a spicier pie, add more cinnamon, nutmeg, and cloves to the filling.
- If you don’t have a pie plate, you can bake the pie in a 9×9 inch baking dish. Just be sure to crimp the edges of the dough carefully to seal.
- If you want to make a lattice crust, simply roll out the dough into a rectangle and cut it into strips about 1 inch wide. Weave the strips of dough over the apple filling and crimp the edges to seal.
- To make a crumb topping, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a small bowl
