Classic Apple Pie with Picket Fence Creamery’s Cinnamon Ice Cream
Classic Apple Pie with Picket Fence Creamery’s Cinnamon Ice Cream
This warm, cinnamon-spiced apple pie paired with rich, creamy cinnamon ice cream is the perfect dessert for any occasion. The sweet, tart apples and buttery crust are complemented by the smooth, spiced ice cream for an indulgent treat.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup 2 sticks unsalted butter, chilled and cut into small cubes
- 6-8 tbsp ice water
- For the Apple Filling:
- 6-8 medium apples a mix of Granny Smith and Honeycrisp is ideal
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch for thickening
- 1 tbsp butter cut into small pieces
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Make the Pie Crust:
- In a large bowl, combine flour, salt, and sugar.
- Add the chilled butter and cut it into the flour using a pastry cutter, forks, or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together.
- Split the dough in half and form each half into a disk. Wrap each disk in plastic wrap and chill in the fridge for at least 30 minutes (up to 1 hour).
- Prepare the Apple Filling:
- Peel, core, and slice the apples into ¼-inch thick slices.
- In a large bowl, toss the apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, vanilla extract, and salt until evenly coated.
- Assemble the Pie:
- Preheat the oven to 425°F (220°C).
- Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Place the dough into the dish, gently pressing it into the bottom and sides.
- Pour the apple filling into the crust, then dot the filling with the 1 tbsp butter.
- Roll out the second disk of dough and place it over the filling, trimming any excess dough. Pinch the edges of the crust together to seal and create a crimped edge.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with milk or an egg wash (1 egg beaten with 1 tbsp water) for a golden finish.
- Bake the Pie:
- Place the pie on a baking sheet lined with parchment paper to catch any drips.
- Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 2 hours before serving to allow the filling to set.
- Serve with Cinnamon Ice Cream:
- Once the pie is ready, serve warm slices with a generous scoop of Picket Fence Creamery’s cinnamon ice cream. The creamy, spiced ice cream melts beautifully into the warm pie for a perfect dessert combination.