When is the last time you had Apple Pie with homemade vanilla ice cream? This recipe includes the recipe for the pie as well as the no-churn vanilla ice cream. You will be the hit of the show. My Grandma used to make the BEST apple pies. My Mom also is a whiz when it comes to baking a delicious pie. I will be honest, I am not the best pie maker but my sister-in-law is number three in line when it comes to my best picks. My Dad is always a fan of having vanilla ice cream on his pie. You can find that recipe here.
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What Kind of Apples Should I Use for This Pie?
First off you will want what some call firm-tart and firm-sweet apple varieties. So the ones that I would suggest are these Top 10 types of apples.
- Granny Smith
- Esopus Spitzenburg
- Northern Spy
- Pink Pearl
- Ginger Gold
- Golden Delicious
- Pink Lady
Northern Spy: The Northern Spy is known as possibly the very best apple variety for pie-making. New Englanders know that it grows best in cool climates so you are apt to find them easier at many farmers’ markets. Some supermarkets might carry them, but normally that isn’t the case.
Granny Smith: This clssic is firm and green. It is slightly sour and one of the BEST apples for apple pie. Supermarkets everywhere normally have these in stock year round.
Idared: As the name says this apple is a bright red in color. It is a tart and spicy apple.You will know it is fully ripe when it is red in color. You will find these mainly at farmers’ markets but not so much in your local supermarket.
Pink Pearl: The Pink Pearl is one I hadn’t heard of until I started looking into the best apples for apple pie. You will know it is a pink pearl by the color of the flesh of the apple which is pink. It has been said to taste like lemon custard topped with raspberries. You will find these in some orchards in New York, Indiana, and Massachusetts. If you don’t mind ordering your apples to get this kind, you can order them at mthoodfruit.com.
Esopus Spitzenburg: This apple is an heirloom variety. It has flavors yummy enough to make for an excellent raw snack, or to be made into ciders. You should be able to find them at a farmers’ market in the fall season and use it to make the perfect pie filling.
Pink Lady: This apple has just the right combination of sweet and sour. The Pink Lady is a great choice for both baking and snacking. It’s widely available in supermarkets any time of the year, making it an accessible favorite.
Ginger Gold: This apple is a sweet and crisp variety is not only one of the best apples for apple pie, it’s also great in muffins and cakes. This one you can find in most supermarkets near the fall season.
Golden Delicious: This mild variety is the best when paired with flavors that are bolder. It’s one of the most popular in the U.S. and can be found in just about any supermarket.
Jazz: The exceptional taste of the Jazz apple is not only great for pies, but makes for a delicious snack also. Jazz apples come from New Zealand and can be found in supermarkets year-round.
Jonagold: This one is a cross between the Golden Delicious and Jonathan varieties. The Jonagold has enough sweet and tart flavor to fill a pie. You will find that it is available at both farmers’ markets and supermarkets.
So as you can see there are many to choose from, depending on what you would like for your pie. McIntosh isn’t a good choice from what I have read because they do not keep their form. Unless you like a squishy apple pie, then go for it.
Apple Pie with No-Churn Vanilla Ice Cream
Pie Crust Ingredients:
- 3 cups. all-purpose flour
- 1 tps. salt
- 1¼ cups. vegetable shortening
- 7-12 Tbsp. ice-cold water
Pie Filling Ingredients:
- 6 cups. peeled and sliced apples
- ⅔ cups. granulated sugar
- 1 tps. ground cinnamon
- ⅛ tps. ground nutmeg
- 2 Tbsp. unsalted butter cut into 4 or 5 pieces
- Place the top oven rack in the 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 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!
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