Crusty Apple Pie

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Yield: One 12" pie

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Crust lovers, unite! This low-profile apple pie features a thin layer of cinnamon-scented apples between two flaky, sugar-topped crusts.

Crusty Apple Pie

star rating (45) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: One 12" pie
Published: 01/01/2010



  • 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


  • 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.


  • 2 tablespoons coarse sparkling white sugar


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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.

2) Cut the cold butter into pieces and work it into the flour, leaving some visible pieces.

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.

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.

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.

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.

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.

8) Sprinkle the apples with a dash of salt, and drizzle with the lemon juice. Scatter the bits of butter over all.

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.

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.

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.

12) Remove the pie from the oven, and wait about an hour before cutting into wedges and serving.

Yield: one 12" pie.

Nutrition information

Serving Size: 1 piece (128g) Servings Per Batch: 10 Amount Per Serving: Calories: 330 Calories from Fat: 170 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0.5g Cholesterol: 50mg Sodium: 220mg Total Carbohydrate: 36g Dietary Fiber: 2g Sugars: 16g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/08/2015
  • jessieloo from KAF Community
  • I wrote a review after making this recipe two times, but now we make it all the time, but with a few changes. I haven't ordered the cinnamon filling from KAF yet, so the sugar and cinnamon is what I'm still using, and it's great. The one thing I love to do, which is why I'm writing another review, is make this a single layer crostata, using one half of the crust at a time, filling it as usual (maybe use one less apple) and folding the sides up about an inch or so. I like to do this so I can get two desserts out of it and so I don't have to make a crust twice! It's best eaten the day it's made, but even leftovers are easily heated in the microwave or toaster oven. I'm heading into the kitchen right now to get the crust out of the fridge and make this for Sunday dessert...there will be no leftovers tonight!
  • star rating 02/27/2015
  • Pat from Dayton, Ohio
  • Oh. My. Goodness! Crust lovers rejoice; this was absolutely delicious. There may be 10 servings, but I ate 3 of them in an embarrassingly short time. A couple notes: I used 1/2 KA cinnamon mix & 1/2 sugar with cinnamon added. (I like the taste of my Chinese cinnamon) Also, contrary to one commenter who had trouble when she didn't use concentric circles of apples, ( I suspect it was choice of apple used, not how it was cut) I had no issues cutting them as I do for a regular deep dish pie. In quarters and then each quarter cut in 4-5 slices, mixing the sliced apples in a bowl with the salt, lemon jc, and cinnamon sugar mixes. I also added 1Tablespoon of flour. I used Granny Smith apples which keep their shape well. I just piled the apples on top of crust, dotted with butter and followed the rest of recipe as written. Slices were easy to eat out of hand, i.e. not too juicy, but extremely delish! Thank you for a wonderful recipe. I can't wait to try other fruit combos.
  • star rating 10/25/2014
  • redtortoise999 from KAF Community
  • I made this with a combo of fresh Minnesota apples. It was wonderful. I found the crust easy and very flaky. I liked the comment that if you like lots of crust this is your pie. I agree! I will use the crust in other pies this year. I wonder how it would be with pecan. That's my specialty.
  • star rating 09/23/2014
  • Jennifer from Royal Oak Michigan
  • Awesome!!! This pie is so great.great flavor,flaky crust just don't wonderful
  • star rating 09/07/2014
  • Linda from St Louis, Missouri
  • If you like pie crust you will love this pie. It's a very simple way to make a pie and taste wonderful.
  • star rating 06/23/2014
  • T.i, Tahani from F.l New Jersey
  • The best crusty apple pie I ever made and easy to do it my entire family and friend love it because it is very easy to do it with not much ingredients
  • star rating 03/17/2014
  • Katy B from Texas
  • Made this in mini tart pans, it made beautiful little apple pies. Love the crust!
  • star rating 03/15/2014
  • Lisa from Denver
  • 1. If you don't do concentric circles this is just a gross mound of apples. 2. So much liquid oozes out it's pretty terrible. I wanted to love this recipe but it's now struck from my list.
  • star rating 10/27/2013
  • jessieloo from KAF Community
  • This recipe deserves all the 5 star reviews it's getting! The crust for this pie is awesome! We usually tweak recipes after making them the first time, but this recipe needs no tweaking for us, although it would taste great with additions, like cranberries, but I haven't tried that yet. The sparkling sugar is a MUST and don't be shy when using it, you'll love it, and if you don't have the time to order from KAF it's easily found at local grocery stores now...even the grocery store in our little one stop light town had it! Thanks KAF, we'll be making this recipe for years to come!
  • star rating 09/24/2013
  • kerrymanchester from KAF Community
  • Yum! We loved this rustic, crusty pie. Even those that say they don't like crust loved this one. Couldn't believe we were eating pie with a crisp bottom crust. It was just awesome. Will make again and again.
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