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The best apple pie recipe comes topped with a scoop (or two!) of ice cream, if you ask me. Learn how to make apple pie from scratch just like grandma made, plus score additional ice cream inspiration.
My Midwestern roots have taught me that no holiday menu is complete without apple pie. For Fourth of July potlucks, Thanksgiving dinners, or any old day we want to feel like a holiday, the answer is always apple pie. And the only way to make The Best Apple Pie recipe better? With ice cream!
Discover how easy it is to make Apple Pie a la Mode from scratch using my signature raw apple filling recipe, plus find the ultimate ice cream pairings for your slice.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Sugar and brown sugar: Use equal amounts, ½ cup each, of granulated sugar and brown sugar for the classic apple pie texture and flavor.
- Cinnamon, ginger, nutmeg: This blend of powdered baking spices makes this apple pie taste just like fall. Plus they act as an all-natural air freshener as the apple pie bakes!
- Tart apples: Granny Smith apples soften when baked but still stay fairly firm and hold their shape. The tartness also balances the sugar in the pie filling. Other excellent apple varieties for pie baking: Northern Spy, Braeburn, Cortland, Jonathon, Honeycrisp, or Fuji apples. One style or a mix of several of these apple varieties works well for Apple Pie a la Mode.
- Pie crust: You’ll need two 9-inch pie crusts, one for the bottom and one for the top of the fruit pie. I promise it’s a cinch to make your own homemade crust, or opt for the store-bought route. You can’t go wrong (and I’ll keep your semi-homemade secret!).
- Butter: A tablespoon of butter under the top pie crust is just enough to melt into the apple mixture and make it taste just like grandma’s apple pie recipe.
- Vanilla ice cream: Or try cinnamon ice cream, caramel or dulce de leche ice cream, or butter pecan ice cream as part of this Apple Pie a la Mode recipe.
Step by step instructions
- Preheat oven to 375 degrees. In a small mixing bowl, mix the white sugar, brown sugar, flour, cinnamon, ginger, and nutmeg. Set aside. In a large mixing bowl, toss apples with lemon juice. Sprinkle in sugar mixture and toss to evenly coat.
- Lay one pie crust in bottom of 9-inch pie pan, trimming the pastry even with the edge of the pan.
- Spoon in the apple mixture into the pie and place butter piece on top.
- Roll the remaining crust out. Set crust over the filling and trim as necessary to fit the top of the pie. Seal, flute the edges, and cut slits in the pastry.
- Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
- Bake for 25 minutes. Remove foil and bake until crust is golden brown and pie filling is bubbling, about 20 minutes more. Cool on wire rack until just warm.
- Cut pie into eight pieces. Plate and top with a scoop of vanilla ice cream and serve.
Recipe tips and variations
- Yield: My Apple Pie a la Mode recipe makes 8 generous slices, each crowned with a scoop of ice cream.
- Storage: Apple pies are generally A-OK at room temperature for up to 2 days, lightly covered. To extend its life, store in the refrigerator for up to 4 days.
- Freezer: Allow the fully-cooked pie cool completely, then transfer to the freezer (unwrapped) on a flat surface until frozen solid. Wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven until warm.
- Finish the bushel: Have extra apples on hand? Make a batch of homemade Apple Pie Filling (this one is suitable for hand pies and pie irons), Apple Butter for biscuits and ice cream, a fresh bowl of Apple Coleslaw, or a batch of Caramel Apple Dip with apple slices. See more apple recipe ideas in The Best Apple Recipes for Your Orchard Haul.
Recipe FAQs
Can I slice the apples in advance?
You bet. To get a head start, peel and cut the apples up to a day early and keep them submerged in water and lemon juice in the refrigerator until you’re ready to proceed to step 1.
Should I cook my apples before making pie?
Cooking the apples first helps release a lot of extra liquid so you don’t have to compensate for it with a thickener. This Apple Pie a la Mode recipe was developed without that step. Go raw; I’ve got your back with this shortcut.
How can I keep my oven clean as I bake pies? Mine are notorious for dripping.
Some fruits are juicier than others, so I totally know that feeling of a leaky fruit pie. Plan ahead and place a parchment- or foil-lined baking sheet under the pie to catch any drips of sugary syrup as the pie bakes.
More delicious apple desserts
Fruit Dessert Recipes
Apple Crisp
Cake and Cupcake Recipes
Cinnamon Apple Cake
Fruit Dessert Recipes
Caramel Apples
Breakfast Recipes
Apple Cider Donuts
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Apple Pie a la Mode
The best apple pie recipe comes topped with a scoop (or two!) of ice cream, if you ask me. Learn how to make apple pie from scratch just like grandma made, plus score additional ice cream inspiration.
Ingredients
- 1/2 cup granulated sugar plus more for the top crust (see note 1)
- 1/2 cup brown sugar packed
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon (see note 2)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups tart apples peeled and thinly sliced (see note 3)
- 1 tablespoon lemon juice
- 2 9-inch pie crusts thawed (homemade or from 1 box store-bought, see note 4)
- 1 tablespoon butter (see note 5)
- 1 egg white
- 1 quart vanilla ice cream for serving (see note 6)
Instructions
- Preheat oven to 375 degrees. In a small mixing bowl, mix the white sugar, brown sugar, flour, cinnamon, ginger, and nutmeg. Set aside.
- In a large mixing bowl, toss apples with lemon juice. Sprinkle in sugar mixture and toss to evenly coat.
- Lay one pie crust in bottom of 9-inch pie pan, trimming the pastry even with the edge of the pan. Spoon in the apple mixture into the pie and place butter piece on top.
- Roll the remaining crust out. Set crust over the filling and trim as necessary to fit the top of the pie. Seal, flute the edges, and cut slits in the pastry.
- Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
- Bake for 25 minutes. Remove foil and bake until crust is golden brown and pie filling is bubbling, about 20 minutes more. Cool on wire rack until just warm.
- Cut pie into eight pieces. Plate and top with a scoop of vanilla ice cream and serve.
Recipe Video
Notes
- Sugar and brown sugar: Use equal amounts, ½ cup each, of granulated sugar and brown sugar for the classic apple pie texture and flavor.
- Cinnamon, ginger, nutmeg: This blend of powdered baking spices makes this apple pie taste just like fall. Plus they act as an all-natural air freshener as the apple pie bakes!
- Tart apples: Granny Smith apples soften when baked but still stay fairly firm and hold their shape. The tartness also balances the sugar in the pie filling. Other excellent apple varieties for pie baking: Northern Spy, Braeburn, Cortland, Jonathon, Honeycrisp, or Fuji apples. One style or a mix of several of these apple varieties works well for Apple Pie a la Mode.
- Pie crust: You’ll need two 9-inch pie crusts, one for the bottom and one for the top of the fruit pie. I promise it’s a cinch to make your own homemade crust, or opt for the store-bought route. You can’t go wrong (and I’ll keep your semi-homemade secret!).
- Butter: A tablespoon of butter under the top pie crust is just enough to melt into the apple mixture and make it taste just like grandma’s apple pie recipe.
- Vanilla ice cream: Or try cinnamon ice cream, caramel or dulce de leche ice cream, or butter pecan ice cream as part of this Apple Pie a la Mode recipe.
- Yield: My Apple Pie a la Mode recipe makes 8 generous slices, each crowned with a scoop of ice cream.
- Storage: Apple pies are generally A-OK at room temperature for up to 2 days, lightly covered. To extend its life, store in the refrigerator for up to 4 days.
- Freezer: Allow the fully-cooked pie cool completely, then transfer to the freezer (unwrapped) on a flat surface until frozen solid. Wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven until warm.
Nutrition
Serving: 1sliceCalories: 649kcalCarbohydrates: 94gProtein: 8gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 323mgPotassium: 416mgFiber: 5gSugar: 61gVitamin A: 594IUVitamin C: 6mgCalcium: 182mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This is absolutely my favorite apple pie recipe! I do have to admit I pretty much double the spices, for the love of cinnamon! I also skip the egg wash and just sprinkle some white sugar over the top. Some family traditions cannot be ignored! Thanks for all your great tips!