Best 7 Apple Pie à La Mode Recipes

GORDON RAMSAY APPLE PIE (ALA MODE)

Steps:

• You want to first start making the filling by caramelizing the apple. Mix the cinnamon nutmeg and sugar together. Peel the apples then core and quarter, cut the qtrs. into large thick chunks. Then put them in a bowl and shank the spiced sugar to coat the apple chucks.
• You are going to fry the apples chucks in two bunches: in a wide, nonstick frying pan you are going to melt half the butter, then add half of the apple chunks, and fry until golden and caramelized around the edges over high heat, around 5 mins. After cooking place them in a large bowl. Duplicate with the remaining bunch of apples with the remaining butter. Let them cool down completely.
• Now preheat your oven to 375°F. Roll out around half of the sweet pastry on a lightly floured counter top surface to about ⅛-in. thick. The turn over an 8-inch pie tin on top of the sweet pastry and cut out an irregular circle a little larger than the pan.
• Place pastry in pie pan to line, pressing down lightly to get rid of any air pockets, and trim off the extra pastry. Now roll out remaining sweet pastry into one more circle, once more a little bigger than the pie pan, for crust top.
• Ladle the cool fried apples equally into the pie shell. With a little water Brush the rim of the bottom crust, then place the top of the crust over the pie. To seal pie Push down lightly to trim off the extra pastry. Crease the edges and brush with egg wash on the top to glaze.
• Cut a small cross in the center so that vapor can escape throughout cooking you do so by using the tip of a paring knife to. Then shank a little sugar on top.
• Place pie in oven and bake until the pie crust is golden brown and crisp, about 35 - 40 minutes. Make sure you let stand to cool for 15 - 20 minutes before cutting to serve.

APPLE PIE A LA MODE

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

APPLE PIE A LA MODE

Steps:

• Place the top oven rack in the center position and pre-heat oven to 450°F.
• To prepare pie crust, add flour, sugar, salt, and vegetable shortening to a large bowl and mix with a hand mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Place in the refrigerator and chill for 30 minutes.
• Meanwhile, add sliced apples, sugar, cinnamon, and nutmeg to a large bowl and toss gently to combine.
• Remove the dough from the refrigerator and divide it into 2 even sections. Roll out each piece of dough into a 10-11 inch diameter for a 9-inch pie.
• Line a 9-inch pie pan with one of the crusts. Transfer the apple filling to the pie crust.
• Place top crust over the pie and crimp the edges together. Cut 4-5 vents into the top crust with a sharp knife and place a small piece of butter in each. Cover edges with foil or a pie crust protector to prevent over-browning.
• Bake for 10 minutes at 450°F. Reduce temperature to 350°F and continue baking for another 35-40 minutes. Remove from oven and cool for at least 15 minutes before slicing and serving with some No Churn Vanilla Ice Cream, if desired. Enjoy!

APPLE PIE A LA MODE SANDWICH COOKIES

Steps:

• Toss together the lemon juice, apple pie spice, apples and 1/3 cup of the sugar in a medium bowl.
• Melt 2 tablespoons of the butter over high heat in a medium skillet. Add the apple mixture and stir to coat with the butter. Lower the heat to medium, cover and cook, stirring occasionally, until the apples are tender and translucent, about 20 minutes; if the mixture becomes too dry and begins to brown before that, add 1/4 cup water and continue to cook.
• Mix the cornstarch with 1 teaspoon water in a small bowl and pour into the apple mixture. Bring the mixture to a boil to activate the starch and cook until the thick and bubbly, about 1 minute more. Transfer to a bowl and reserve.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the remaining 12 tablespoons butter and 2/3 cup sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg until just combined, then mix in the vanilla. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop 1 tablespoon of the dough for each cookie and roll into a ball. Place about 2 inches apart on the prepared baking sheets and press down into flat discs about 1/4 inch thick. Bake the cookies until just set on top but still pale, about 15 minutes. Cool the cookies on the baking sheets.
• When the cookies are cool, flip them over. On half of the cookies, spread each with 1 teaspoon apple filling. On the other half of the cookies, spread each with 1 tablespoon vanilla ice cream. Sandwich each apple filling-topped cookie with an ice cream-topped cookie and press together gently.
• Serve immediately or store in the freezer for up to 3 months. Let soften 5 minutes before serving from frozen.

NEELY'S FRIED APPLE PIE A LA MODE

Steps:

• To a large saute pan over medium heat, melt the butter. Stir in the brown sugar, and the apples and saute until they are tender, about 5 to 6 minutes. Drizzle in the maple syrup, lemon juice, cinnamon, ginger, and nutmeg. Continue cooking for 5 minutes more until the apples are completely softened. Remove them from the pan and allow them to cool while you prepare the dough.
• Roll out both pieces of pie dough onto a floured surface. Cut out eight 6-inch circles and lay them out onto a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each round Fold the circles in half and seal their edges with the tines of a fork.
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Whisk together the sugar and cinnamon in a small bowl and reserve.
• Fry the pies, 3 at a time, in the hot peanut oil until they are golden brown and crisp, about 3 minutes. Transfer the finished pies to a paper towel-lined sheet tray. Once they are cool, toss them in the cinnamon sugar and serve with vanilla ice cream.

SALTED CARAMEL APPLE PIE A LA MODE

Steps:

• Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
• Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
• Preheat oven to 425 degrees F (220 degrees C).
• Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
• Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
• Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
• Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
• Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.

GRANDMA'S APPLE PIE 'ALA MODE' MOONSHINE

Steps:

• Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.
• Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.