Classic Apple Pie & Homemade Vanilla Rum Ice Cream Recipe

Growing up, I loved getting my hands dirty — in a good way. I loved playing with sand, play-doh, bread dough, cookie dough, and pie dough. It’s no surprise that I ended up with a passion for baking. Every time fall time rolls around, I get super excited to make pie because Canadian Thanksgiving happens to fall (no pun intended) a few days right before my birthday. So it’s just a great time overall, full of great dessert and happy memories. I love the idea of taking the time to visit a farm and pick my own fresh apples while spending quality time with people I love, then getting to go home and create a pie using nothing but great ingredients, and sharing it with the same people. Its a beautiful cycle of love!!

I don’t know who or what gave me the idea that you can’t eat a warm slice of apple pie without a cold, creamy scoop of vanilla bean ice cream. No, not any vanilla ice dessert, it has to have flecks of vanilla bean seeds, and made with real cream. Even as a child I was always picky about my vanilla ice cream — always searching for little black dots before I fully even understood what they were, I just knew those ice creams had the best vanilla flavour. I’m still super infatuated with vanilla bean, and I’m lucky to have a little jar of Madagascar vanilla bean paste at home. I decided I wouldn’t settle for any pie + ice cream, I was going to make a beautiful rustic, flaky, latticed apple pie, and top it with homemade vanilla (+ rum) ice cream.

Apple pie and ice cream is such an underrated dessert — the warm crisp, buttery, toasted crunch of pie dough. The juicy, slightly tart, slightly sweet, cinnamon-spiced apples, all balanced by the cool and velvety ice cream. So many flavours, so many textures, so many temperatures, and yet it all works out perfectly. I will often refuse to eat apple pie and ice cream out of my home, if I’m not 100% sure the crust isn’t 100% butter, and that the ice cream isn’t real cream. I’m wary of crusts made from shortening, or those false stabilizer-filled ice “desserts”. So I will always take the time during the year to make some from scratch. Anyways, enough about my crazy passionate love for pie and ice cream, here are the recipes below, with a video tutorial at the bottom of the page. Happy early Canadian Thanksgiving! I’ve used the same pie dough I wrote in my peach mango mini pie recipes, but for the sake of convenience, I’m reposting it onto this page as well.

Pie Dough

  • Difficulty: easy
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This recipe makes about 2 double crusted 9″ pies.

Pie Dough

966g (7-1/2 cups) flour
50g (1/4 cup) sugar
20g (1 tbsp + 1 tsp) salt
676g (3 cups) cold unsalted butter
290mL (1-1/8 cup) ice water


  1. Using a paddle attachment in a stand mixer, or a food processor, mix or pulse to cut the butter and flour on low-speed until it is crumbly, and there are no chunks of butter bigger than a kernel of corn. If some large pieces of butter remain, break it up with you hands.
  2. Pour in about 3/4 of your water and mix your dough until it just starts to come together. If it seems too dry, add the rest of your water, and mix until it starts to come together.
  3. Remove from your stand mixer or food processor and knead it on a clean workspace until it goes from a big shaggy mess to a dough.
  4. Separate into 4 equal pieces, wrap it in plastic wrap, and pre-shape into rough rectangles.
  5. Refrigerate for 4hrs to overnight with overnight being preferred. I used mine after chilling for 4 hours.


  1. Preheat your oven to 204C/400F.
  2. Roll each piece of dough until it is large enough to cover a 9″ pie plate. Gently lift the pie dough, and lay it onto the pie plate, carefully lifting sides to push the dough into the bottom.
  3. Fill with the apple pie filling.
  4. Brush a light layer of egg wash (a beaten egg + a teaspoon of water, strained) on the edge of the pie before adding the lattice or full pie tops. Brush egg wash on the tops of the pies as well.
  5. Bake for 20 min, lower the oven temperature to 180C/350F and bake for another 25 min or until the crust is browned, the filling is bubbly, or the apples are tender and easily pierced with a toothpick.

Apple Pie Filling

  • Difficulty: easy
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2 lbs or about 8 medium cortland apples, peeled, cored, and cut into wedges
30g (2 tbsp) lemon juice

150g (3/4 cup) brown sugar
30g (3 tbsp) flour
5g (1 tbsp) ground cinnamon
1g (1/2 tsp) grated nutmeg


  1. Place the apple slices into a medium mixing bowl. Pour the lemon juice over it and stir to evenly coat all apples.
  2. In a separate small mixing bowl, whisk the sugar, flour, cinnamon, and nutmeg together.
  3. Pour the sugar mixture over the apples, and toss to fully coat the apple slices. Divide the apples between the lined pie shells.
  4. Bake the pies and enjoy!

Vanilla Rum Ice Cream

  • Difficulty: easy
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460g (2 cups) heavy cream
250g (1 cup) milk
100g (1/2 cup) sugar
5 egg yolks
5g (1 tsp) vanilla bean paste
30g (2 tbsp) dark rum


  1. In a medium mixing bowl, whisk together the eggs and sugar, set aside.
  2. In a medium saucepan, bring the milk, cream, vanilla, and rum to a boil.
  3. When it comes to a boil, pour 1/3 into the egg mixture, whisking simultaneously to incorporate the milk into the eggs without cooking the eggs. Pour in another 1/3 of the milk into the egg mixture, still whisking, then add all the egg mixture back into the saucepan.
  4. On medium heat, whisk the milk mixture simultaneously until it reaches a temperature of 86C/186.8F. Take off heat, strain the mixture, then place plastic wrap directly on the surface of the custard so it doesn’t form a skin as it cools. Place in the fridge to chill overnight, then churn according to your ice cream maker’s instructions.
  5. Freeze the churned ice cream and enjoy!

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