Best Apple Pie with Flaky Butter Crust
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4.9
746 reviews
Excellent
Best Apple Pie with Flaky Butter Crust
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Best Apple Pie with Flaky Butter Crust features a double crust pie dough incorporating chilled butter for a tender, flaky texture, wrapped around a cinnamon-spiced Granny Smith apple filling. The crust’s buttery chunks create layers, while the filling balances tartness and sweetness, culminating in a classic dessert ideal for cozy occasions or celebrations.
Description
This apple pie pairs a flaky butter crust made by cutting chilled butter into a flour mixture with a filling of Granny Smith apples tossed in cinnamon, nutmeg, and sweeteners. The dough is handled gently to retain pea-sized butter chunks, which create pockets of flakiness as the pie bakes. The apples provide a firm texture and a crisp tart flavor, complemented by vanilla extract and a touch of apple juice to keep the filling moist.
The crust is rolled into two discs to form a top and bottom pastry, chilled before baking to ensure crispness. The pie bakes until the crust is golden and the filling bubbles through. It can be topped with coarse sugar and cinnamon for added texture and aroma.
This dessert is traditionally served sliced, optionally with vanilla ice cream, whipped cream, or caramel sauce to enhance the warm spiced apple flavors. Preparing the dough and apple slices ahead can streamline baking day.
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Ingredients
For double crust dough:
- 2 ½ cups all-purpose flour
- ½ tsp table salt fine
- 1 TB sugar
- 1 cup butter chilled and diced
- ½ cup water very cold; ice
For the filling:
- 3 lbs apple Granny Smith variety
- ½ cup butter
- 3 TB all-purpose flour
- ⅓ cup apple juice or cider
- ½ cup granulated sugar
- ½ cup light brown sugar tightly packed
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ⅛ tsp nutmeg
Other:
- sugar for topping, coarse
- cinnamon for topping
Instructions
- Prepare the Dough: In a large bowl, combine flour, salt, and sugar. Using pastry cutter or clean hands, cut in butter until dough mixture resembles coarse crumbs, with small pea-sized butter chunks in the dough.
- Add 1/4 cup of the ice-cold water, and gently knead until dough comes together - if needed, add 1 TB at a time of additional cold water as needed, just until mixture is pliable and when you pinch the dough, it holds together - not crumbly nor too sticky. Work dough as sparingly as possible. Small chunks of butter should still be visible in the dough.
- Divide into 2 even dough balls. Press them into discs with smooth edges, wrap them in plastic, and chill until ready to use (preferably at least an hour, up to overnight.)
- Take dough discs out of fridge; if it's too firm to roll, let it rest at room temperature 5-10 minutes or until it's malleable but still cold. On a lightly floured surface, roll first disc to fit bottom and sides of a 9" pie pan, with 1/2" overhang evenly beyond pan edges, trimming as needed. Roll the other disc to fit over top of pie pan with 1" overhang all around edges. Cover with cling wrap and place both crusts in fridge.
- Preheat oven to 425F, with rack on lower middle position. Peel and cut apples into 1/4" slices. Melt butter in a saucepan over medium-low heat. Stir in flour. Add juice, both sugars, vanilla, cinnamon, and nutmeg. Bring to a low boil stir well, and remove from heat.
- In a large bowl, combine apple slices with most of the warm butter-sugar sauce, reserving about 1/4 cup for brushing over top crust.
- Gently transfer apple pie filling into the prepared pie pan, forming a mound. Place top crust over filling and tuck excess edges of top crust under excess edges of bottom crust. Pinch or use fork to crimp very tightly all around edges to ensure a tight seal. Cut several slits in top crust.
- If needed, add little water or apple juice to reserved 1/4 cup butter-sugar sauce, to thin it out just a bit. Brush evenly over entire top crust. Sprinkle coarse sugar generously in an even layer over crust. Sprinkle a pinch of cinnamon on top, if desired.
- Place pie on a baking sheet and bake 15 minutes. Then reduce oven to 350F and bake about 50-55 minutes, or until top crust is golden brown and crisp. Check halfway through bake time - if edges are browning too quickly, use a pie crust shield or tent loosely with foil.
- Cool completely before serving. Cooling on counter overnight is best. Enjoy...it is totally worth your work!
Equipments used:
Notes
- Measure flour using the scoop and level method for accurate results.
- Using chilled butter in small chunks throughout the dough is key for flakiness.
- Apples can be peeled and sliced a few hours before assembling, tossed with lemon juice to prevent browning.
- Serve with vanilla ice cream, salted caramel sauce, or stabilized whipped cream for added texture and flavor.
Nutrition Information
Show Details
Serving
1slice
Calories
495kcal
(25%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
92mg
(31%)
Sodium
853mg
(36%)
Potassium
27mg
(1%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
1097IU
(22%)
Vitamin C
0.5mg
(1%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 495kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 853mg | 36% |
| Potassium | 27mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1097IU | 22% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
746 reviews
Excellent
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