Reasons to be Thankful: Apple Pie à la Mode

Quality and delicious foods, including homemade apple pie with buttermilk spice ice cream are great things to be thankful for.
By Sheila McGrory-Klyza

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Shutterstock: David P. Smith

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.

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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
 
All American double-crust apple pie topped with homemade ice cream is the perfect way to top off Thanksgiving dinner.
Author:
Recipe Type: Dessert
Cuisine: American
Serves: 8 - 10
Ingredients
To make the ice cream:
  • 2 cups real buttermilk
  • ½ cup sugar
  • pinch of salt
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon allspice
  • pinch of cloves
  • pinch of cardamom
Crust:
  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ pound cold, unsalted butter, cut into 1-inch pieces
  • ¼ cup ice water
Filling:
  • 9 apples (I like McIntosh), peeled, cored and cut into eighths
  • Juice of 1 lemon
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • pinch of cloves
  • 3 tablespoons unsalted butter, cut into small pieces
Instructions
Make the ice cream:
  1. In a medium bowl, whisk together the buttermilk, sugar, and salt until the sugar is dissolved.
  2. Stir in the cream, vanilla, and spices.
  3. Cover and refrigerate 2 hours or overnight, stirring occasionally to distribute the spices.
  4. Follow the instructions on your ice cream maker to make into ice cream.
Make the crust:
  1. Put the flour, salt, and butter in the bowl of a food processor and process about 10 seconds, until the mixture is grainy.
  2. Add the ice water a little at a time, while the machine is going, and process up to 30 seconds (be careful not to over process).
  3. The dough should just hold together when you pinch it; if it doesn’t add a little more water.
  4. Transfer the dough onto waxed paper (or your preferred surface) and shape it into two flat disks.
  5. Wrap each disk in the paper and chill for an hour.
Make the pie:
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, combine the apples and lemon juice.
  3. Sprinkle with the sugar and spices and stir gently until the apples are well coated.
  4. On a lightly floured surface, roll the dough disks out with a rolling pin until they’re even and about ¼-inch thick.
  5. Transfer one disk to a pie plate.
  6. Put the apples on top of the crust, mounding them toward the center.
  7. Add the butter pieces, distributing them evenly over the apples.
  8. Cover with the second crust and trim off any extra dough.
  9. Seal the rim (I like to pinch it together in a crimped pattern, but a fork works well too), and vent the top with a fork or knife.
  10. Put the pie in the oven and lower it to 375 degrees F.
  11. Bake about 40 minutes, until the crust is golden brown (be careful not to over bake and burn your crust).
  12. Serve warm, topped with ice cream.


Sheila McGrory-Klyza

Sheila McGrory-Klyza is a writer who is interested in the intersection of food, culture, and conservation. She is mainly a self-taught cook, but has taken a class here and there. She lives in a small Vermont village and is inspired by the bounty of food producers and growers surrounding her. An avid Francophile, she has also lived in France at a few different times, most recently in Paris in 2010. She writes about her food adventures in Vermont and France, and other culinary travel, on her blog The Vermont Epicure.

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