Crusty Apple Pie
Crust lovers, unite! This low-profile apple pie features a thin layer of cinnamon-scented apples between two flaky, sugar-topped crusts.
Read our blog about this pie, with additional photos, at Bakers' Banter.
Crust
- 2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 tablespoons buttermilk powder, optional
- 1/2 cup cream cheese (low-fat is fine)
- 10 tablespoons cold butter
- 3 to 4 tablespoons ice water
Filling
- 1/2 cup Baker's Cinnamon Filling mixed with 2 tablespoons water*
- 3 medium-to-large fresh apples, peeled, cored, and thinly sliced
- dash of salt
- 2 teaspoons lemon juice
- 2 tablespoons butter, cut in small cubes
- *Substitute 1/2 cup granulated sugar and 2 teaspoons ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.
Topping
- 2 tablespoons coarse sparkling white sugar
Directions
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1) To make the crust: Put the flour in a bowl, or in the work bowl of a food processor. Add the cream cheese, salt, and buttermilk powder. Mix together until everything is evenly crumbly. If you're using a food processor, just a few quick pulses are all you'll need. |
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2) Cut the cold butter into pieces and work it into the flour, leaving some visible pieces. |
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3) Sprinkle the dough with the cold water and toss. Squeeze the dough to determine if it holds together. If it's too dry, add water 1 tablespoon at a time, using just enough so the dough will hold together. |
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4) Divide the dough in two pieces, one slightly larger than the other. if you have a scale, one piece should be about 9 ounces; the other about 10 ounces. Flatten each piece of dough into a disk, wrap well, and refrigerate for 30 minutes or longer. |
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5) Remove the larger piece of dough from the refrigerator, and roll it into a 13" circle. Place it in a 12" shallow pizza pan, or onto a parchment-lined baking sheet. The parchment is there to catch any spills and simplify cleanup; if you don't have it, there's no need to grease your pan. |
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6) Spread the Baker's Cinnamon Filling mixture atop the crust. If you're using sugar and cinnamon, simply sprinkle it evenly atop the crust. |
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7) Arrange the apples in concentric rings atop the filling. Or, if you don't feel like being that fussy, simply spread the apples over the crust. |
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8) Sprinkle the apples with a dash of salt, and drizzle with the lemon juice. Scatter the bits of butter over all. |
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9) Remove the other piece of dough from the refrigerator, and roll it into a 12" circle. Place it atop the apples. Bring the edge of the bottom crust up over the top, pressing to seal. |
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10) Brush the crust with milk, and sprinkle with coarse white sparkling sugar, if desired. Cut a dime-sized hole in the middle; or cut several 1" slits across the top, for steam to escape. |
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11) Bake the pie in the preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and continue to bake for an additional 25 to 35 minutes, or until the crust is golden brown and you can see some filling bubbling through the slits in the top. |
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12) Remove the pie from the oven, and wait about an hour before cutting into wedges and serving. |
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Yield: one 12" pie. |
Recipe summary
- Hands-on time:
- 30 mins. to 40 mins.
- Baking time:
- 45 mins. to 50 mins.
- Total time:
- 1 hrs 45 mins. to 2 hrs
- Yield:
- One 12" pie
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- Recipe comments (18) »
Reviews
08/30/2010
This is the first recipe where the writer cracked me so up!! I was getting such a kick out of it! Too funny! The pictures are great, I am going to make this, I can't wait. Thank you for this recipe and the humor!! Debbie
07/03/2010
wow! wonderful and so so easy to make, I have an 82 year old Chef father who is very hard to please and he just raved about it!!!
04/10/2010
Another positive review for this one! The Baker's Cinnamon Filling is the best - so many uses. The crust was easy to bring together and work with which I appreciate because I am SO bad at crusts. It had a nice crunch to the bottom and a tender, flakey top. I was a little concerned about the amount of apples but it baked up fine. It was gorgeous on the serving tray and it received many compliments. Ice cream is a must!
01/09/2010
This recipe is fast and easy and definitely satisfies a hankering for some home baked apple pie! Peeling, coring, and slicing 3 apples takes no time at all, as opposed to 7 to 9 that I would typically use in a 10" deep dish. (Which is funny, come to think of it, when you consider that I just told my husband that I am going to make each of us one of these to take to work on Monday. I'm up to 6 apples and 4 crusts I have to make! So much for fast & easy!)
Here is a substitute for Baker's Cinnamon Filling. 3/4 Cup BCF = 3/4 cup granulated sugar and 1 T. gound cinnamon. Don't mix the substitute BCF with water if the original recipe calls for it. Irene @ KAF
11/27/2009
Fabulous recipe! Ratio to delicious to effort is super high. I used vodka instead of water in the crust. I also used 4 apples and still had a good crust to apple quotient.
11/24/2009
OMG!!! This was fantastic. I'm getting ready to make another to give away and then one to take to the Fireman at my local firehouse for Thanksgiving!
11/07/2009
Wonderful, fantastic, OMG, goodness! This pie is the best hands down. Crust recipe is the best, I can not wait to try it with another type of filling such as berry or peaches when fresh in season. Easy to make, pie crust no brainer, do not forget to treat lightly & the crust is fork tender. I made this recipe as written except for one step. I added the salt & lemon juice to the apples & mixed together than proceded as per the instructions. My husband enjoyed this so much he went back for seconds. Highly recommend you make this next time you want an apple pie, I know I will be. Thank goodness it is apple season.
11/06/2009
This is very good! The crust was very easy to work with and delicious. I did not use the buttermilk powder in the crust. (Begin rant: I don't think you should have to use fancy-schmancy expensive ingredients in order to make a good pie. End rant.) Note that the crust of this pie does indeed dominate....it's more like an apple galette or tart than a pie. We loved this crusty aspect, but if you don't, consider a recipe for a more traditional apple pie.
11/01/2009
I made this pie today. It was delicious, however, the bottom crust was very difficult to cut with a fork. It was more easily picked up and eaten hand held. I just may have to make it again to see if it is the same. Any sugestions on how to make the bottom crust softer.
It may be that the crust was a bit overworked, possibly a bit overbaked. A gentle hand will make for a tender crust.
10/28/2009
AWESOME!! I accidentally added 2 extra tablespoons of butter and doubled the water (two little kids "helping" while I was also trying to talk on the phone) and it still turned out amazingly well. I usually like a lot of fruit in my pies, but this may be the only apple pie I ever make again. I'm already thinking about what other kinds of fruit I could use in this crust...I'm thinking that peaches would be fabulous in the summer!
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