The Ultimate Cinnamon Apple Pie à la Mode in 5 Simple Steps

Name: The Ultimate Cinnamon Apple Pie à la Mode in 5 Simple Steps
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp salt; 2/3 cup butter, chilled; 5-6 tbsp cold water; 6 medium apples, peeled and sliced; 3/4 cup sugar; 2 tbsp cinnamon; 1 tbsp lemon juice; 1 tbsp butter; Vanilla ice cream for serving

Author: lia

Published: August 5, 2025

Updated: August 5, 2025

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There’s something magical about pulling a bubbling cinnamon apple pie from the oven just as vanilla ice cream starts softening on the counter. My grandma taught me this perfect timing trick when I was barely tall enough to see over her kitchen counter. “Child,” she’d say while wiping flour from her apron, “the secret’s in the contrast – that first bite of warm, spiced apples against cold, creamy ice cream.” Her cinnamon apple pie à la mode became legendary at family gatherings, with neighbors “just happening” to stop by whenever she baked. Now when my kitchen fills with the scent of cinnamon and butter, I know I’m continuing a delicious tradition that turns any ordinary day into something special.

Table of Contents

Why You’ll Love This Cinnamon Apple Pie à la Mode

This cinnamon apple pie à la mode isn’t just dessert – it’s pure comfort in every bite. Here’s why it’s my go-to recipe:

That incredible texture contrast – flaky crust, tender apples, and melting ice cream create magic
Warm spices that make your kitchen smell like happiness (I always add an extra pinch of cinnamon)
Simple enough for weeknights but impressive for guests – it never fails to get compliments
The make-ahead magic – tastes even better the next day if you can resist eating it all
That nostalgic flavor that tastes like home, no matter where you bake it

Trust me, once you try this version, you’ll understand why my grandma guarded the recipe like treasure!

Ingredients for Cinnamon Apple Pie à la Mode

Here’s everything you’ll need to create this heavenly dessert (measurements matter, so follow closely!):

2 cups all-purpose flour – spooned and leveled, not packed
1 tsp salt – I use fine sea salt for even distribution
2/3 cup butter, chilled – cut into 1/2-inch cubes (European-style butter makes the crust extra flaky)
5-6 tbsp cold water – ice water is best
6 medium apples, peeled and sliced – about 2 1/2 pounds (see note below for varieties)
3/4 cup sugar – granulated works great, but brown sugar adds depth
2 tbsp cinnamon – yes, that’s tablespoons! We want bold flavor
1 tbsp lemon juice – fresh squeezed keeps apples from browning
1 tbsp butter – for dotting the filling
Vanilla ice cream for serving – go for the good stuff!

Ingredient Notes & Substitutions

Apples: Granny Smith are my go-to for their tartness that balances the sugar, but Honeycrisp or Braeburn work beautifully too. Avoid Red Delicious – they turn mushy!

Sugar alternatives: Coconut sugar works in a pinch, but reduce by 2 tbsp since it’s sweeter. For low-carb, try monk fruit sweetener blended with 1 tsp cornstarch.

Dairy-free: Vegan butter substitutes work for the crust (I like Miyoko’s), but reduce water by 1 tbsp as they’re often softer. Coconut oil makes the crust more crumbly but still delicious.

Essential Equipment for Cinnamon Apple Pie à la Mode

You don’t need fancy gadgets to make this pie, but these basics will make your life easier:

9-inch pie dish – I swear by my trusty Pyrex glass one
Rolling pin – wooden or marble, depending on your dough-chilling habits
Large mixing bowls – one for crust, one for filling
Pastry cutter (or two knives) – for that perfect pie dough texture
Apple peeler/corer – optional but saves so much time!
Sharp knife – for slicing apples evenly
Pastry brush – for egg washes if you’re feeling fancy

That’s it! Now let’s get baking.

How to Make Cinnamon Apple Pie à la Mode

Alright, let’s dive into making this showstopping pie! I’ll walk you through each step just like Grandma taught me – with plenty of tips to ensure your first try (or hundredth) turns out perfect.

Preparing the Perfect Pie Crust

First, whisk together your flour and salt in a large bowl. Now comes the fun part – cutting in the butter! Work quickly with your pastry cutter (or two knives crisscrossing) until the mixture looks like coarse crumbs with pea-sized butter pieces. This creates those beautiful flaky layers. Drizzle in ice water 1 tablespoon at a time, mixing lightly with a fork just until the dough holds together when pinched. Overworking = tough crust, so stop while there are still some dry spots! Divide the dough into two disks, wrap in plastic, and chill for at least 30 minutes (this relaxes the gluten and makes rolling easier).

Creating the Cinnamon Apple Filling

While the dough chills, prep your apples – peel them and slice about 1/4 inch thick. Too thin and they’ll turn to mush; too thick and they won’t soften properly. Toss them with lemon juice immediately to prevent browning. In another bowl, mix sugar and cinnamon (I like to add a pinch of nutmeg too for depth). Pour this over the apples and toss until every slice is coated – that gorgeous cinnamon smell means you’re on the right track! Let this sit for 15 minutes so the apples release some juice, then drain off about half (this prevents a soggy bottom crust).

Assembling and Baking Your Pie

Roll out your bottom crust to about 12 inches diameter – lift and turn the dough frequently to prevent sticking. Fit it gently into your pie dish, leaving a 1-inch overhang. Pile in the apple mixture and dot with little butter pieces. Roll out the top crust, drape it over, and crimp the edges together with your fingers or a fork. Cut several slits in the top – I always make a little heart shape in the center because… well, why not? Brush with milk or egg wash if you want extra shine. Bake at 375°F for about 50 minutes, until the crust is golden and juices bubble thickly through the vents. That heavenly smell means it’s time to call everyone to the table!

Pro Tips for the Best Cinnamon Apple Pie à la Mode

After years of making this pie (and learning from some messy mistakes!), here are my absolute must-know tips:

Keep everything cold – I even chill my flour and bowl for extra flaky crust. If the butter starts melting as you work, pop the dough back in the fridge for 10 minutes.
Slice apples consistently – uneven pieces cook unevenly. I aim for 1/4-inch slices – thick enough to hold shape but thin enough to soften perfectly.
Let the pie rest – wait at least 30 minutes after baking before slicing. It seems cruel, but this lets the juices thicken so your slices hold together beautifully.
Temperature contrast is key – serve the pie warm (not piping hot) with ice cream straight from the freezer. That first bite where warm cinnamon meets cold creaminess? Pure magic.
Extra cinnamon trick – I always sprinkle a little cinnamon sugar on the crust before baking for an extra flavor boost!

Follow these simple tricks, and you’ll have everyone begging for your pie recipe!

Serving Suggestions for Cinnamon Apple Pie à la Mode

Oh, the fun part! While this pie shines with just vanilla ice cream, here are my favorite ways to dress it up:

Drizzle warm caramel sauce over the top – it makes those juices sing!
Swap ice cream for cinnamon or brown sugar whipped cream if you’re feeling fancy
Pair with spiced chai tea or strong coffee – the flavors complement beautifully
For adults, try a shot of bourbon in the whipped cream – Grandma’s “secret” holiday version
Top with toasted pecans for crunch if you’ve got nut lovers at the table

Really, though? Just serve it with love – that’s the best topping of all.

Storing and Reheating Your Cinnamon Apple Pie à la Mode

Here’s how to keep your pie tasting fresh for days (if it lasts that long!): Let the pie cool completely before covering loosely with foil – never plastic wrap, unless you want soggy crust! Store at room temp for up to 2 days or refrigerate for 4-5 days. To reheat, pop individual slices in a 350°F oven for 10 minutes – microwaving makes the crust chewy. Pro tip: Warm plates make everything taste better when serving leftovers!

Cinnamon Apple Pie à la Mode FAQs

I get so many questions about this pie every time I make it – here are the answers to the ones I hear most often:

What are the absolute best apples for pie?

Granny Smith is my #1 pick – their tartness balances the sweet filling perfectly. But I also love mixing in a few Honeycrisp or Braeburn apples for extra flavor. Just avoid mealy apples like Red Delicious unless you want apple mush!

Can I make this pie ahead of time?

Absolutely! The crust dough can chill overnight (or freeze for a month). You can also assemble the whole pie a day before baking – just keep it refrigerated. After baking, it keeps well for 2 days at room temp. The flavors actually get better!

What if I don’t have vanilla ice cream?

No worries! Cinnamon ice cream makes an amazing pairing, or try salted caramel for a sweet-salty twist. For dairy-free, coconut milk ice cream works beautifully. Heck, I’ve even served it with yogurt when desperate – still delicious!

How do I prevent a soggy bottom crust?

Two tricks: First, drain some juice from the sugared apples before filling. Second, sprinkle a thin layer of crushed graham crackers or breadcrumbs on the bottom crust – they’ll soak up extra juices while baking. Grandma swore by this!

Still have questions? Just ask – I could talk apple pie all day!

Estimated Nutritional Information

Just a quick note – these numbers can vary based on your exact ingredients and slice size (we all know someone who takes “just a sliver” that’s really half the pie!). For one slice (1/8th of the pie) with a scoop of vanilla ice cream, you’re looking at roughly:

Calories: 420
Sugar: 32g
Fat: 16g
Carbs: 65g
Protein: 4g

Remember, the best part is the memories you make sharing it – that’s nutrition for the soul!

Did you make this pie? I’d love to hear how it turned out! Snap a photo of your masterpiece and tag me – seeing your cinnamon apple pies brings me so much joy. And don’t forget to rate the recipe below so others can find this family favorite too!

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