Apple Pie Recipe with Vanilla Ice Cream & Wine Pairing

The Apple Pie Recipe That Loves Vanilla Ice Cream (and Great Wine)

If you’re searching for a classic apple pie recipe that feels like home but tastes restaurant-worthy, this Apple Pie with Vanilla Ice Cream is it. Warm, cinnamon-scented apples tucked under a buttery, crumbly crust and crowned with melting vanilla ice cream…this is comfort in a pie dish. Even better, it’s the kind of dessert that practically begs for a thoughtful wine pairing, turning a simple slice into a polished, dinner-party-worthy finale.

In this apple pie recipe guide, you’ll learn exactly how to pull off a foolproof pie, how to build the perfect apple pie filling recipe, and how to match it with wines—from California and Oregon to France, Italy, and Spain—that you can easily find at Total Wine, Trader Joe’s, or BevMo. Vinomat can then help you fine-tune those choices for your own taste and budget.

About This Dish

Apple pie is one of those American icons that shows up everywhere—from Thanksgiving tables and summer cookouts to cozy weeknight dinners. While there are many versions, this one leans toward a Dutch apple pie recipe style thanks to its crumbly topping instead of a traditional double crust. That means more buttery, crunchy texture meeting those tender, cinnamon-kissed apples.

What makes this apple pie recipe so special is its balance:

• Sweet and tart from the apples and sugar
• Warm spice from the cinnamon
• Richness from the butter and vanilla ice cream
• Contrast between the crisp, crumbly crust and soft, juicy apple filling

Served à la mode (with ice cream), it becomes the ultimate American comfort dessert—simple enough for a Sunday supper, yet elegant enough for a dinner party when paired with the right wine.

Culturally, apple pie has long been shorthand for American hospitality. But today’s wine-curious home cooks are asking new questions: What wine goes with apple pie? What’s the best wine pairing for apple desserts? This recipe is designed with those questions in mind, so the flavors sync beautifully with everything from off-dry Riesling to late-harvest California whites.

Whether you’re chasing the best apple pie recipe in the world or just want something reliable, impressive, and pairable, this version hits that sweet spot between nostalgic and modern.

Key Ingredients & Their Role

This apple pie recipe keeps the ingredient list tight but powerful. Each element is doing important work—both in the pie itself and in how it plays with wine.

Apples

The heart of any apple pie is, of course, the apples. You’ll use 6 medium apples, peeled and sliced. For the best flavor and texture, think about balance:

• Tart, firm apples (like Granny Smith or Braeburn) hold their shape and bring bright acidity.
• Sweeter varieties (like Gala or Fuji) add natural sweetness and a softer bite.

That sweet-tart tension is exactly what makes this pie so fun to pair with wine. Wines with good acidity (like Riesling or Chenin Blanc) mirror the apples’ freshness, while a touch of sweetness in the wine can echo the fruit and sugar.

Sugar

The 1/2 cup of granulated sugar sweetens the apples and helps draw out their juices, creating that glossy, spoonable apple pie filling recipe we crave. From a wine perspective, more sweetness in the dessert generally calls for a wine that’s at least as sweet—or the wine can taste flat or sour by comparison.

That’s why off-dry or lightly sweet wines often work better with apple pie than bone-dry bottles.

Butter

With 1/2 cup of unsalted butter in the crust mixture, you get richness, flavor, and that tender, crumbly texture. Butter adds a luxurious mouthfeel that pairs beautifully with wines that have a rounder texture or a bit of oak influence—think a lightly oaked California Chardonnay or a late-harvest white with some viscosity.

All-Purpose Flour

The 1 1/4 cups of all-purpose flour form the backbone of the crust and crumble topping. Its main role is structure, but it also affects texture—giving you a tender base and pleasantly crisp topping that contrasts the soft filling and cool ice cream.

Texturally, that contrast lets you explore both lighter and slightly richer wines; the crumble can stand up to wines with some body, while the filling still loves freshness and lift.

Ground Cinnamon

The 1 teaspoon of ground cinnamon is the warm, aromatic thread tying the whole dessert together. Cinnamon leans into baking-spice territory, which naturally harmonizes with:

• Oak-aged whites (vanilla, baking spice notes)
• Some dessert wines with honeyed, spiced profiles
• Lighter reds like Pinot Noir that show red fruit and gentle spice

When you’re thinking wine pairing, always remember: spice in dessert often loves wines with generous fruit and a touch of sweetness, not heavy tannins.

Vanilla Ice Cream

The final flourish—4 scoops of vanilla ice cream—turns this into full-on apple pie à la mode. The ice cream adds:

• Creaminess
• Extra sweetness
• Classic vanilla aroma

All of these call for wines that are silky rather than sharp, with enough flavor intensity to stand up to both warm pie and cold ice cream. Late-harvest Riesling, Moscato d’Asti, or a honeyed Sauternes-style wine are all excellent partners.

Recipe

Ingredients:

• 6 medium Apples (peeled and sliced)
• 1/2 cup Granulated sugar
• 1/2 cup Unsalted butter
• 1 1/4 cups All-purpose flour
• 1 tsp Ground cinnamon
• 4 scoops Vanilla ice cream

Instructions:

1. Preheat the oven to 375°F (190°C) and position a rack in the middle.
2. Peel and core the apples, then slice them into thin, even slices. Set aside.
3. In a large mixing bowl, combine the sliced apples with granulated sugar and ground cinnamon. Gently toss until the apples are evenly coated. Set aside.
4. Prepare the crust by cutting the unsalted butter into small cubes. In another large mixing bowl, combine all-purpose flour with the butter. Use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.
5. Press half of the crust mixture evenly into a greased pie dish to form the base.
6. Arrange the spiced apple slices in the pie crust base, creating an even layer.
7. Sprinkle the remaining crust mixture over the apples to form a crumble-like topping. Ensure the apples are mostly covered.
8. Bake the pie in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Remove the pie from the oven and let it cool slightly for 10–15 minutes.
10. Slice and serve the pie warm with a generous scoop of vanilla ice cream on top for an elegant presentation.

Nutrition Facts (per serving):

• Calories: 420 kcal
• Protein: 4.0g
• Fat: 22.0g
• Carbohydrates: 55.0g
• Salt: 0.5g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

Now for the fun part: choosing wines that turn this apple pie recipe into a memorable tasting experience. Because this dessert is sweet, buttery, and gently spiced, your best matches will be wines with:

• Medium to high acidity to refresh your palate after each bite
• Some sweetness (off-dry to sweet) to match the sugar in the pie and ice cream
• Low tannins (tannic reds can taste harsh and bitter with sweet desserts)

Here are wine styles that work beautifully, with options you can easily find at Total Wine, Trader Joe’s, and BevMo in the $15–$30 range.

1. Off-Dry Riesling (Washington, Oregon, or Germany)

An off-dry Riesling is one of the most reliable partners for apple pie with vanilla ice cream. Look for labels from Washington State or Oregon, or classic German regions like Mosel.

• Why it works: Bright acidity cuts through the butter and ice cream, while gentle sweetness mirrors the apples and sugar.
• Flavor match: Notes of apple, pear, citrus, and sometimes honey echo the filling.
• Where to find: Total Wine and BevMo usually carry several off-dry Rieslings in the $15–$20 range; Trader Joe’s often has German Riesling with great value.

2. Late-Harvest or Dessert-Style Whites (California & France)

If you want a richer, more luxurious pairing—especially for a special occasion—reach for a late-harvest white.

• California late-harvest Riesling or Chenin Blanc: Often from Napa, Sonoma, or the Central Coast, these wines bring honeyed stone-fruit flavors and luscious sweetness that love warm apple pie and cold vanilla ice cream.
• French Sauternes-style wines: Made from botrytized grapes, they offer layers of apricot, honey, and baking spice that echo the cinnamon and butter.

Look in the dessert wine section at Total Wine or BevMo; half-bottles around $20–$30 are common and perfect for sharing with dessert.

3. Moscato d’Asti (Italy)

If you prefer something lighter, gently sparkling, and very easy to drink, Moscato d’Asti from Italy is a fantastic match.

• Why it works: Low alcohol, delicate bubbles, and floral, peachy, grapey sweetness that plays beautifully with the cinnamon-scented apple pie filling recipe.
• Texture: The fizz lifts the richness of the butter and ice cream.

Trader Joe’s frequently stocks Moscato d’Asti in the $10–$18 range, and you’ll find more options at Total Wine.

4. Light, Fruity Pinot Noir (Oregon or California)

If you’re determined to pour red wine, choose something light, delicate, and fruity—Pinot Noir from Oregon’s Willamette Valley or cooler parts of California.

• Why it works: Red berry fruit and subtle spice can complement the apples and cinnamon, especially if you slightly chill the wine.
• Pro tip: This pairing works best if your pie is a bit less sweet or if you skip extra sugar in the ice cream topping.

Look for entry-level Pinot Noir in the $18–$30 range at BevMo or Total Wine; Vinomat can help you filter by body, tannin level, and price.

Cooking Tips & Techniques

A best apple pie recipe is as much about technique as ingredients. Here are key tips to make this one truly shine:

• Slice apples evenly: Thin, even slices cook at the same rate, giving you a tender filling instead of some crunchy bits and some mushy ones.
• Toss gently with sugar and cinnamon: Coat the apples thoroughly so the flavors are consistent in every bite.
• Don’t overwork the crust mixture: When mixing butter into the flour, stop when you have a coarse, crumbly texture. A few larger bits of butter are good—they help create a tender, almost shortbread-like crust.
• Press, don’t pack: When forming the base, press the crust mixture firmly but not aggressively. Over-packing can make the crust dense.
• Bake until bubbling: Beyond golden color, look for the filling to bubble around the edges. That’s a sign the apples are cooked through and the juices have thickened.
• Rest before slicing: Let the pie cool for at least 10–15 minutes. This helps the filling set slightly so slices hold better, and it keeps the ice cream from melting instantly.
• Warm, not scorching, for serving: Aim for warm rather than piping hot. You want the ice cream to slowly melt into a creamy sauce, not disappear in seconds.

If you like this style, you can easily adapt it toward a more traditional or more Dutch apple pie recipe by adjusting the crust (adding oats or brown sugar to the topping, for example) while keeping the same wine pairing principles.

Serving Suggestions

Presentation can turn this from everyday dessert into something that feels like the best apple pie recipe in the world.

• Slice with a sharp, thin knife: This helps you keep the crumbly topping intact.
• Serve warm with a generous scoop of vanilla ice cream: Let the ice cream sit out for a couple of minutes so it’s scoopable and soft, ready to melt into the warm apples.
• Use warm plates, cool wine glasses: A slightly warm plate keeps the pie cozy, while chilled white or sparkling glasses keep your wine at the ideal temperature.
• Garnish lightly: A sprinkle of cinnamon, a few very thin apple slices, or a drizzle of caramel sauce can add restaurant-style flair without overwhelming the flavors.
• Set the mood: Soft lighting, a simple linen napkin, and your chosen bottle on the table make even Tuesday night feel like a small celebration.

If you’re serving a crowd, consider offering two wine options—perhaps an off-dry Riesling and a Moscato d’Asti—so guests can explore which pairing they prefer. Vinomat can help you pick those bottles ahead of time based on what’s available near you.

Conclusion

This apple pie recipe with vanilla ice cream is everything a cozy dessert should be: simple to make, deeply comforting, and effortlessly elegant when it hits the table. Whether you’re baking for a holiday, a casual dinner, or just because you had a craving for apple pie, the right wine pairing can transform it into a small, memorable tasting experience.

Use this apple pie recipe guide as your base, then open Vinomat to explore specific bottles—from Washington Riesling to California late-harvest whites—that match your budget and local shops. With one warm slice, one cool scoop of ice cream, and one perfectly chosen glass of wine, you might just discover your personal best apple pie recipe in the world.