Every year at Thanksgiving we begin the meal by going around the table and saying what we’re all thankful for. We’ve been doing this since our girls were little and were first starting to talk (a popular contribution at that age was “Pie!”). Our guests are always invited to join in, and they always do, bringing their personalities and varying levels of comfort to this family tradition. What I’m thankful for each year hasn’t really changed over time, although in an effort to not allow the food on our plates to grow cold, I usually compress it into a sentence or two.
I’m thankful for my family, good health, meaningful, fulfilling work, and good friends near and far. 
I’m thankful for the ability to travel, not only as a tourist, but for the extended travel I’ve had the opportunity to do. It’s when I’m settling in and discovering a place gradually, like I’ve had the opportunity to do a few different times, that I feel like I learn the most about the world.
Finally, I’m thankful for good food, much of it produced right here in Vermont. I’m thankful I have access to quality food grown and raised in a thoughtful way by people who care about their impact on the planet. Be sure to donate to local food banks during this time of thankfulness, so that all may enjoy and be thankful for good food. Most of what is on our Thanksgiving table will have been produced on small-scale farms within about 50 miles of our home, whether it’s turkey, vegetables, or the makings of a pie. Yeah, I’m thankful for pie too.
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Classic Apple Pie with Buttermilk Spice Ice Cream
- Total Time: 70 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A comforting double-crust apple pie, perfectly spiced and served with homemade buttermilk ice cream. The ultimate Thanksgiving dessert.
Ingredients
- 2 cups (473 ml) real buttermilk
- 1/2 cup (118 ml) sugar
- pinch of salt
- 1 cups (237 ml) heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon allspice
- pinch of cloves
- pinch of cardamom
- 2 1/2 cups (591 ml) all-purpose flour
- 1 teaspoon kosher salt
- 1 lbs (227 g) cold, unsalted butter, cut into 1-inch pieces
- 1/4 cup (59 ml) ice water
- 9 apples (I like McIntosh), peeled, cored and cut into eighths
- Juice of 1 lemon
- 3 tablespoons unsalted butter, cut into small pieces
Instructions
Make the ice cream
- In a medium bowl, whisk together the buttermilk, sugar, and salt until the sugar is dissolved.
- Stir in the cream, vanilla, and spices.
- Cover and refrigerate for 2 hours or overnight, stirring occasionally to distribute the spices.
- Follow the instructions on your ice cream maker to make into ice cream.
Make the crust
- Put the flour, salt, and butter in the bowl of a food processor and process for about 10 seconds, until the mixture is grainy.
- Add the ice water a little at a time, while the machine is going, and process for up to 30 seconds (be careful not to over process).
- The dough should just hold together when you pinch it; if it doesn’t add a little more water.
- Transfer the dough onto waxed paper and shape it into two flat disks.
- Wrap each disk in the paper and chill for an hour.
Make the pie
- Preheat the oven to 400°F (204°C).
- In a large bowl, combine the apples and lemon juice.
- Sprinkle with the sugar and spices and stir gently until the apples are well coated.
- On a lightly floured surface, roll the dough disks out with a rolling pin until they’re even and about ¼-inch thick.
- Transfer one disk to a pie plate.
- Put the apples on top of the crust, mounding them toward the center.
- Add the butter pieces, distributing them evenly over the apples.
- Cover with the second crust and trim off any extra dough.
- Seal the rim and vent the top with a fork or knife.
- Put the pie in the oven and lower the temperature to 375°F (191°C).
- Bake for about 40 minutes, until the crust is golden brown (be careful not to over bake and burn your crust).
- Serve warm, topped with ice cream.
Notes
- For a richer flavor, use a mix of apple varieties like Granny Smith and Honeycrisp.
- To prevent a soggy bottom, pre-bake the crust for 15 minutes before adding the apples.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
How do I prevent a soggy bottom crust on apple pie?
Blind bake the bottom crust for about 10 minutes before adding the filling. You can also brush it with a thin layer of beaten egg white to create a moisture barrier.
What’s the best ice cream flavor to serve à la mode with apple pie?
Classic vanilla is the standard pairing, but salted caramel or cinnamon ice cream also complement the warm spiced apples. Let the ice cream soften slightly before scooping so it melts gently over the warm pie.
Can I assemble the pie ahead of time and bake it later?
You can assemble the pie and refrigerate it unbaked for up to 24 hours. Add a few extra minutes to the bake time since it will be going into the oven cold.
