Classic Apple Pie with Vanilla Ice Cream
A warm, spiced apple pie with a scoop of vanilla ice cream—just like from a diner. Cornstarch thickens the filling so it stays put.
- Time
- 1 h 20 min
- Serving
- 448 kcal
- Ingredients
- ≈ $0.85
- Protein
- 6 g
Ingredients
- 1 Wheat flour 30 g
- 2 Butterpack 180 g ≈ $1.58 19 g
- 3 Sugar 15 g
- 4 Eggspack 10 pcs ≈ $1.93 0.1 pcs
- 5 Salt to taste
- 6 Apples≈ $3.50 per kg 82 g
- 7 Cinnamon to taste
- 8 Starch 3 g
- 9 Lemon≈ $4.70 per kg 8 g
- 10 Vanilla ice creampack 400 g ≈ $4.00 33 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix 1 cup flour, 14 g cold butter2, 10 g sugar, 1 egg, and a pinch of salt; work quickly to form the dough.
Chill the dough 20 minutes, then roll out two thin rounds.
Slice 2–3 apples6 thinly, toss with the remaining 2 tbsp sugar, 1 tsp cinnamon, 1 tbsp cornstarch, and 1 tbsp lemon9 juice.
Line a pie dish with one dough round, add the apple6 filling, and dot with 5 g cold butter2.
Cover with the second dough round, pinch the edges, and cut a few slits on top.
Bake at 375°F (190°C) for 45 minutes, until golden and the filling bubbles thickly.
Let cool 10 minutes, then serve warm with vanilla10 ice cream.
Tips
- Why it works
- Starch (3.3 g) is added to the apples so the juice doesn't leak out during baking. Without it, the filling turns soft and runs.
- Substitutions
- In place of the starch, use 3 g of mashed potato or 5 g of semolina. Replace the lemon juice with vinegar (8 g), but halve the amount.
- Common mistakes
- If the dough turns yellow and smells rancid, the butter wasn't cold. Check the color after 20 minutes of baking.
- Storing and reheating
- Keep in the fridge for 3 days and reheat in the microwave for 1 minute. Add the ice cream only just before serving.
- Serve with
- Serve with unsweetened tea or coffee in the morning, when you need a quick snack.
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