Have you been apple picking this year already? I’m sure you have an abundance of apple and now you are searching for as many apple recipes as you can find. Apple pie is one of my favorites but I usually leave the pie baking up to my sweet cousin. She always kills it on the pies!
We always have a special dinner on the first day of school followed by a special dessert. Since they finally went back to school this week for the first time in 6 months I decided I needed to make it extra special for them! What did I do? I made the apple pie myself. You know what else? Homemade ice cream to top that apple pie with… Is your mouth watering yet? Mine is just typing this! It was soooo good!
I mean what else would I do with myself on their first day back besides have a quiet relaxing day off from work? This is right up my alley. I even said to my husband that I should be a stay at home mom again as I was pulling it out of the oven. Yeah, he just looked at me funny.
Use these recipes to make something special for your family or make it with your family! Your kids would love to help out with the ice cream. Its a fun and easy way make ice cream!
Now, I usually request that my cousin make this because I love her homemade pie crust. This pie crust was ah-maz-ing! You won’t be disappointed. But if you find yourself short on time you can buy the pre-made pie crusts from the store which I sometimes do for apple pie and always do for pumpkin pie.
Apple Pie
Prep time: 20 minutes
Bake time: 45-50 minutes
Serves 8
Pie Crust Ingredients:
3 c. all-purpose flour
1 t. salt
1¼ c. vegetable shortening
7-12 T. ice-cold water
Pie Filling Ingredients:
6 c. peeled and sliced apples
2/3 c. granulated sugar
1 t. ground cinnamon
1/8 t. ground nutmeg
2 T. unsalted butter, cut into 4 or 5 pieces
Note: To make a deep dish pie, double the filling ingredients and roll out the bottom crust to a 12-13 inch diameter.
Directions:
- Place top oven rack in center position and pre-heat oven to 450°F.
- To prepare pie crust, add flour, 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 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.
Easy No Churn Vanilla Ice Cream
Prep time: 10 minutes
Chill time: 4 hours
Yields 4 cups
Ingredients:
1 vanilla bean
2 c. heavy cream
14 oz. sweetened condensed milk
Optional, to serve:
Whipped cream, maraschino cherries, chopped nuts, or favorite choice of toppings
Directions:
- Cut the vanilla bean in half lengthwise and carefully scrape out the seeds with a sharp knife. Set aside.
- In a large mixing bowl, beat the heavy cream at high speed until stiff peaks form. Add the sweetened condensed milk and vanilla bean seeds and stir to combine.
- Pour mixture into a bread pan or freezer-safe container. Cover and freeze for 4 hours or overnight.
- To serve, remove from freezer and let soften for a few minutes before transferring to individual serving bowls or topping the apple pie with. Enjoy!
I hope you enjoy the apple pie and ice cream as much as we did! Make these together or separate 🙂 Be sure to stop back and let me know how yours turns out or let me know if you need help or have questions!
