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Crusty Apple Pie

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Serves 12 | Prep Time 45 | Cook Time 40

Why I Love This Recipe

Here's a different take on apple pie. Beware, you'll want to eat more than one slice, it's that good. I got the recipe from King Arthur Flour via e-mail. It's definitely a keeper in my file! I love King Arthur flour and even though it's a little pricey, it's well worth the cost.

Ingredients You'll Need

2 cups King Arthur Unbleached All-Purpose Flour
3/4 tsp. salt
2 Tbsp. buttermilk powder, optional
1/2 cup cream cheese (low-fat is fine)
10 Tbsp. cold butter
3 to 4 Tbsp. ice water

1/2 cup sugar
2 tsp. cinnamon
3 medium-to-large fresh apples, peeled, cored, and thinly sliced
Dash of salt
2 Tbsp. lemon juice
2 Tbsp. butter, cut in small cubes

2 Tbsp. coarse sparkling white sugar (I used regular granulated)


To make the crust: Put the flour in a bowl, or 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.

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

Sprinkle the dough with cold water and toss. Squeeze the dough to determine if it hold together. If it’s too dry, add water 1 Tbsp. at a time, using just enough so the dough will hold together.

Divide the dough in two pieces, one slightly larger than the other, if you have a scale, one piece should be about 9 oz.; the other about 10 oz. Flatten each piece of dough into a disk, wrap well, and refrigerate for 30 minutes or longer.

Remove the larger piece of dough from the refrigerator, and roll 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.

Mix sugar with cinnamon, then simply sprinkle it evenly atop the crust.

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.

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

Remove the other piece of dough from the refrigerator, and roll it into a 12” circle. Place it atop the apples. Bring the edges of the bottom crust up over the top, pressing to seal.

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.

Bake the pie in the preheated 425º F oven for 15 minutes. Reduce the heat to 375º 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.

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

Questions, Comments & Reviews

The buttermilk powder is optional in this recipe. I made it with the powder. It is a flat, not deep dish, pie, so a pizza pan would work or even a cookie sheet, lined with parchment. The apples are layered in a single layer, overlapping circular pattern. With adjustments I imagine you could make it a deep dish pie, but I recommend trying it as is.

Thanks for sharing. I look forward to try this out. But I have a couple of questions. If I skip the buttermilk powder, do I have to put sth instead ? Then what? Then about the pie form. I bought this great American Pie form from Emile Henry you know the deep ones. Is that good for using for this pie?

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