Desserts, Recipes

Fresh Apple Pie with No Churn Vanilla Ice Cream

Fresh apple pie with no churn vanilla ice cream brings back the tastiness of simple desserts. It’s perfect for any night of the week!

Slice of Apple Pie

It’s no surprise that a slice of fresh apple pie is the most popular among Americans. There is something incredibly simple, yet phenomenal about a slice. Top it with ice cream and [drool]….sorry, I got distracted – you have a combination that is perfect for any occasion.

Several years ago, my mom gifted me one of her cookbooks. It’s a 1960’s edition of Betty Crocker’s cookbook and one that has never failed me. The recipes use basic ingredients found in practically ever kitchen and offer a taste of the past with their simple flavors.

A homemade pie crust makes or breaks a good pie for me. I prefer a light, thin, flaky crust that melts in your mouth. After trying my hand at a few, I finally learned how to create one that reminded me of the pies that were brought to family reunions by older women during my childhood. The best tip I can offer is to work with the dough as little as possible. The more you roll and mix it, the tougher it becomes. Tough pie crusts are not where it’s at!

I also recommend using a stand mixer with the dough hook when making a pie crust. A handheld pastry cutter works, but my arthritis often prevents me from being able to finish one without regretting it for several day. Pain is not fun, so I do my best to prevent it!

Pie Crust Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1¼ cups vegetable shortening or lard
  • 7-12 tablespoons ice-cold water

To prepare the pie crust, add flour, salt, and vegetable shortening/lard to the bowl of your stand mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Wrap with clear wrap and place in the refrigerator and chill for 30 minutes.

Slice of fresh apple pie with no-churn vanilla ice cream on top

Pie Filling Ingredients:

  • 6 cups peeled and sliced apples
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into 4 or 5 pieces

Place top oven rack in center position and pre-heat oven to 450°F.

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. I enjoy using my Dexas Pastry Board for rolling out pie dough. A little dusting of flour and I get a smooth crust that easily transfers to a pie plate.

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!

Fresh Apple Pie Topped with a scoop of No-Churn Vanilla Ice Cream

Fresh Apple Pie

Yield: 8 Slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Fresh apple pie with no churn vanilla ice cream brings back the tastiness of simple desserts. It's perfect for any night of the week!

Ingredients

Pie Crust

  • 3 cups all-purpose flour
  • 1 teaspoon of salt
  • 1¼ cups vegetable shortening or lard
  • 7-12 tablespoons ice-cold water

Pie Filling

  • 6 cups peeled and sliced apples
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into 4 or 5 pieces

Instructions

To prepare the pie crust, add flour, salt, and vegetable shortening/lard to the bowl of your stand mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Wrap with clear wrap and place in the refrigerator and chill for 30 minutes.

Place top oven rack in center position and pre-heat oven to 450°F.

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. I enjoy using my Dexas Pastry Board for rolling out pie dough. A little dusting of flour and I get a smooth crust that easily transfers to a pie plate.

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!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 610Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 27mgSodium: 268mgCarbohydrates: 65gFiber: 4gSugar: 26gProtein: 5g

This data was provided and calculated by Nutritionix on 4/9/2020

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Fresh apple pie with no churn vanilla ice cream brings back the tastiness of simple desserts. It's perfect for any night of the week!

No-Churn Vanilla Ice Cream

No-Churn Vanilla Ice Cream

Ingredients for No-Churn Vanilla Ice Cream:

  • 1 vanilla bean
  • 2 cups heavy cream
  • 14 ounce sweetened condensed milk

Optional, to serve:

Whipped cream, maraschino cherries, chopped nuts, or favorite choice of toppings

Homemade No-Churn Vanilla Ice Cream

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. Enjoy!

Homemade No-Churn Vanilla Ice Cream

No-Churn Vanilla Ice Cream

Yield: 4 Cups
Prep Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 10 minutes

Homemade No-Churn Vanilla Ice Cream is a tasty topping for any pie!

Ingredients

  • 1 vanilla bean
  • 2 c. heavy cream
  • 14 oz. sweetened condensed milk

Optional Toppings

  • Whip Cream
  • Nuts
  • Cherries
  • Sprinkles

Instructions

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. Enjoy!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 91mgSodium: 111mgCarbohydrates: 39gFiber: 0gSugar: 39gProtein: 8g

This data was provided and calculated by Nutritionix on 4/9/2020

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Homemade No-Churn Vanilla Ice Cream

2 Comments

  1. Rena Walter

    This is an All American favorite!

  2. Looks and sounds so yummy! 🙂

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