Serious Eats: Recipes
Superlative Apple Pie with Homemade Vanilla Ice Cream
This pie has a filling that's sweet, bitter, and just a little savory, a crust that shows off technical skill and a love for good old butter, and something classic yet subtly original melting all over everything.
You don't have to have professional training to get freakishly flaky pie dough, just a freezer and the ability to pay attention for five minutes. If you don't have a stand mixer, use a pastry cutter to cut in the butter. Do not use a food processor: there is no control over the speed of the blades and it's too easy for an inexperienced piesmith to take things too far.
Note: The ice cream is very sweet but balances out the sour and bitter flavors in the pie filling very well. If you're making it on its own, or even subbing a sweeter apple (I'd recommend golden delicious) then reduce the sugar to 1 or even 3/4 cup.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.