Buttermilk Crusted Apple Pie

8 slices
1 hr 40 min

If you've been seeking and seeking the very best apple pie, your search is over! This is it!

Last year for Christmas, or was it the year before? yikes, I made an apple pie by a um, quite famous blogger and I was so disappointed in it. I think everyone else was too. Ugh, just ugh, super embarrassing. Kinda wish I could go back in time and make this Buttermilk Crusted Apple Pie to salvage the day.

This pie is hands-down the best apple pie I have ever ever ever made. 


I know it probably sounds a tad weird, Buttermilk Crusted Apple Pie, like does buttermilk really jibe with apple pie? Yes. A resounding yes it does.


Looking for more pie recipes? I've got you covered over on The Bake Dept! Click here!

How good is this pie?


It’s so good, this has earned the coveted Official Definitive Apple Pie Top Spot designation for our household.

So it is an apple pie, right? Yes, that does entail a quantity of effort. But do not, I repeat, do not be put off and cast this aside. Your future self thanks you in advance.

Perfect for the holidays, perfect for apple season of course, perfect any time! Be sure to swing by The Bake Dept to read more about this recipe!

Buttermilk Crusted Apple Pie
Recipe details
  • 8  slices
  • Prep time: 45 Minutes Cook time: 55 Minutes Total time: 1 hr 40 min
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Ingredients
Buttermilk Pie Crust
  • 1 cup cold unsalted butter 2 sticks, 16 tablespoons
  • 1/2 cup cold buttermilk account for slightly more, up to 3/4 cup
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon vinegar white or cider, optional
Apple Pie
  • 2 1/2 - 3 lbs baking apples use a combination of types; peel, core and slice 1/8 - 1/4" thick
  • 1 tablespoon fresh lemon juice optional
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 - 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon plus 1 teaspoon cornstarch or arrowroot
  • 2 tablespoons unsalted butter
Optional wash:
  • 1 egg
  • 1 tablespoon water
  • OR
  • 2 tablespoons heavy cream
Instructions
Buttermilk Pie Crust:
Cube the 2 sticks of unsalted butter and measure out the buttermilk then freeze both for 10 minutes.
In a large bowl, combine the flour, sugar, and salt, fluffing with a fork to aerate. Add the cold butter and cut it into the flour mixture with a pastry cutter or your fingers until the butter is about the size of peas. This can also be done in a food processor but be very judicious.
Pour in 1/2 cup of buttermilk (and optional vinegar) and stir with a fork until it starts to come together. It will be quite loose. Grab a small amount of the mixture and pinch it together; if it doesn't hold together, add a tablespoon more buttermilk and stir. Repeat until the dough holds together lightly but enough.
Lightly flour a work surface and dump the crust dough out onto it. Push the dough together and knead a couple times until it forms into mostly a ball then cut it in half. Wrap each half in plastic wrap and form the dough into disks then chill in the refrigerator for at minimum 1 hour, up to 3 days.
Apples:
Peel and slice the apples about 1/4" thick, adding them to a large bowl with the optional lemon juice, light brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Toss well to coat and leave on the counter to macerate for at minimum 30 minutes, up to 3 hours.
Drain the apples through a strainer, collecting the liquids. It should amount to at least 1/2 cup. Return the apples to the bowl and toss them with the cornstarch until no longer visible.
Remove the pie crusts from the refrigerator and allow about 10 minutes for the chill to come off.
Pour the collected liquid into a small saucepan, add the 2 tablespoons of butter, and boil until it reduces to about 1/3 cup, thickened and syrupy. Swirl but avoid stirring.
Pour the now reduced liquid over the apples and toss to coat.
Assembly:
Lightly flour a work surface and roll out one disk of dough for the bottom crust to about 12" in diameter or about 1/8" thick. Roll the dough around the rolling pin to move it easily and set it into the pie dish.
Pour the apple mixture into the pie crust and roll out the second disk of dough to about 12" in diameter. Create a design with the vent holes as desired.
Dampen the edge of the bottom crust with a little water, set the top crust atop it, tuck the top crust under and behind, between the top crust edge and the pie dish then crimp together.
Cover the pie with plastic wrap and chill in the refrigerator for 1 hour.
Bake:
Place an oven rack on its lowest position in the oven and set a baking stone atop it or an upside down baking sheet. Begin preheating the oven about 30 minutes before removing the pie from the refrigerator to 425 F (218 C). Spray a piece of aluminum foil lightly with cooking spray and set it spray side up on the stone/sheet.
Whisk the 1 egg and water together and wash the top of the pie with it or the heavy cream; this is an optional step. Bake the pie atop the stone/sheet for 45-55 minutes, until juices are bubbling and the crust is nicely browned. If the crust edges or the pie itself are browning too quickly, cover with foil.
Once baked, let the pie cool on a rack for at minimum 4 hours so it can set properly. Serve as desired.
Becky at The Bake Dept
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Comments
  • Carmiesue Carmiesue on Oct 16, 2021

    You do not say when you add the vinegar in the crust!?

    • Becky at The Bake Dept Becky at The Bake Dept on Oct 18, 2021

      It appears my reply didn’t go through — sorry about that. Add it with the buttermilk. I fixed the instructions above. Thanks!

  • Deanna Deanna on Oct 18, 2021

    Was impressed with the pie crust disks in the frig up to 3 days, the prepared apple slices in a bowl for 3 hours on the counter, the cookie sheet with foil on the bottom oven shelf & the glaze w/the heavy cream ! We love our 10" pie !!

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