Thursday, September 1, 2011

Apple Pie with Buttermilk Crust

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I live in apple country and I love to bake. Those two things mean that I can make a mean apple pie. It has taken me years to perfect my crust. As Hubs will tell you apple pie is all about the crust and the proper amount of cinnamon.

First you need some really fresh apples. I like to use crisp and sweet apples. Some of my favorites are fuji and pink ladies. To be honest I just cant remember what kind of apples these are but they were crisp, sweet, and green. Peel your apples and then you need to cut the core out. After than slice your apples into thin pieces so that they will bake well.

After I finish prepping the apples I start on the dough and turn on the oven to 425. For the crust mix together two cups of all purpose flour and a teaspoon of salt. After that cut in 2/3 cup of shortening and three tablespoons of butter. I do this with a fork. Be careful not to over work your dough. This is the real trick to making awesome dough. Next put in two teaspoons of vegetable oil and 1/3 cup of buttermilk (I make buttermilk with a teaspoon of white vinegar and whole milk). I mix in the last two ingredients with my hands. I find it the best way not to overwork my dough. This will make the dough for one normal sized pie pan or two crusts for tin foil pans. I normally wouldn't suggest using the tin foil pans but I was taking these pies to the meal ministry and I didn't want to bother with having to retrieve my pans. Roll out your dough on a floured surface. Fold the dough in half and then in half again to easily place it in your pan.

Next go back to your apples. Add 2/3 cup of sugar, 1/4 cup of flour, as much cinnamon as you enjoy (I normally use 3 tablespoons because Hubs LOVES cinnamon), 1/2 teaspoon of nutmeg, a dash of salt, and a couple of tablespoons of butter to your apples. Stir it all together and spoon it into your pie crust. Put the second half of the dough on top of your apples. Make some slits in the dough for venting.

Put some tin foil on just the edges of your pie crust but be sure to take it off 15 minutes before the pie is done. Bake your pie for 40-50 minutes and enjoy some super fresh homemade apple pie!


  1. Thank you for the new recipe. I have a good apple pie recipe but it did not include butter or buttermilk in the crust so I really can't wait to try this on grandpa!

  2. Thank you for the comment. I wish I could figure out what makes them tick after raising 4 children and now working on the grand kids you would think I at least could solve a napping problem Lol.

  3. oh my...I want some...NOTHING better than a good apple pie....except maybe a good apple crisp...mmmmm YUM can't wait for fall!

  4. I've always wanted to bake a pie from scratch, but my past baking disasters often keep me from it...I'd so hate to waste so many perfectly good apples haha. I might try it though. So totally tasty with a scoop of vanilla on top!

    Your newest GFC follower from the About a Mom: Wild Wednesday Hop! Looking forward to seeing your wonderful posts! Would love it if you would visit mine :)

  5. Ah! The smells of Autumn...baking apple pie and cinnamon! I like sweet apples in pie too. I also agree with your husband the crust and amount of cinnamon make the pie!

    You've got a great recipe here, thanks for sharing it!

  6. This is so cool! And it surely looks so delicious! Thanks for sharing!


  7. Thanks for linking up for the weekend hop! This sounds so delicious! Following now!


  8. Oh, I'd love to try this! Can't wait till I get my hands on the dough :-D

    Spanish Pinay

  9. A cold front came through here recently taking us from 100+ degree temps to 80 degree temps and I am so starting to crave fall foods. You aren't helping! :) That looks so yummy.