Delicious Classic Apple Pie with Vanilla Ice Cream

Mmm… I can’t think of a more classic dessert than apple pie served with a delicious scoop of vanilla ice cream. The way the warm apples slightly melt the vanilla ice cream… Sweet paradise! When I was younger, my grandmother and I always baked together, and it never took us too long to return to this classic. This recipe for a classic apple pie was my grandmother’s recipe, so it holds sentimental value for me. While it might not be the most unique apple pie recipe, it has never failed me!

Ingredients

(serves 8 people)

• 8 large apples (Granny Smith apples if possible)

• 3 tbsp of all-purpose flour

• 100g (½ cup) of unsalted butter

• 120g ( ⅔ cups) of light brown sugar

• 1 tbsp of gingerbread spices (I use this recipe to make a homemade mix)

• 3 vanilla beans

• 2 puff pastry sheets large enough to cover your ⌀ 22cm (8 inch) springform pan (ready to bake)

• 1 medium-sized egg

• Vanilla ice cream

How to Prepare

1. Pre-heat your oven to 180°C (350°F).

2. Peel and core the apples. Cut them into very thin slices or half-moons.

3. Place the apples in a bowl and sprinkle the flour on top. Mix gently by hand.

4. Melt the butter in the microwave or gently in a pan on low heat. Add the melted butter, the sugar and the gingerbread spices to the apples. Mix everything together gently by hand.

5. Cut the vanilla beans open down the middle and remove the vanilla bean ‘caviar’ using the tip of your knife. Add this to the apple mixture and gently mix it together.

6. Line your springform pan with parchment paper on the bottom and close the ring onto it. Lightly butter the sides of the pan.

7. Arrange one of the puff pastry sheets in the springform pan. Make sure that you press down on the bottom before arranging the side of the pan. Try to cover the pan as much as possible, but do not leave any puff pastry ‘having over’ the side of the pan.

8. Starting from the outside moving toward the middle in a circular pattern, arrange the apple slices so that they overlap one another.

9. Cut the second puff pastry sheet into strips of about 1.5 cm (½ inch) wide. Arrange the puff pastry in a crisscross pattern (also known as lattice top). Start by placing a strip on the left side of the pan in vertical direction. Leave about 1.5 cm (½ inch) of space and place another strip. Repeat until you have reached the right side of the pan. Then fold down every other strip so that you can lay down a strip near the bottom of the pan in a horizontal direction. Flip the folded down strips up again. Then flip down the strips you didn’t flip over before and lay down another strip in a horizontal direction about 1.5 cm (½ inch) above the previous horizontal strip. Continue until you reach the top of the pan. Cut off any excess puff pastry from the sides.

10. Crack and egg and separate the egg yolk. Then, whisk the egg yolk and gently brush it onto the lattice top.

11. Place the pie in the oven for +-35 minutes until golden brown.

I truly believe that the best way to eat a slice of apple pie is with a scoop of vanilla ice cream on the side… I like to serve my pie lukewarm so that the ice cream melts a little bit and it becomes one delicious gooey mess.

If you make your pie in advance, be sure to let it cool down and then store it in a closed container or under a cake dome.

If you don’t want to make your pie à la minute, but do want to serve it warm, you can prepare your pie until step 9 and store in the fridge. Take your pie out of the fridge at least 1 hour before baking, simply add the egg wash and place in the oven for 35 minutes. Voila!

Baking Tip: 

To avoid a soggy pie crust on the bottom of the pie, you need the crust at the bottom to heat faster than the rest of the pie. For this reason, it’s crucial you place an oven tray in the oven when pre-heating it. The extra heat of the pre-heated oven tray will ensure that the bottom of the pie heats slightly faster than the rest of the pie.

Flavor Tip: 

I prefer to use Granny Smith apples because they retain their shape, have a tart flavor and don’t get too soggy. If you prefer something sweeter, Jonagold apples might be better option for you.

More Food for Thought...

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