Don't get intimidated about making an apple pie, or any pie for that matter. It's almost impossible to screw it up. It's fruit and sugar and a buttery crust. Pies are a lot easier to make than our brains convince us sometimes. I prepared this Fantastic Apple Pie with Butter Crust with my Thanksgiving Series in mind, but it's a staple in our house throughout the fall and winter. More on that in a minute.
Thanksgiving: the one time a year you cook a turkey!
Welcome to my Thanksgiving Series! This is a feast I made for about $95 and it serves 8-10 people. You’ll probably still have some leftovers too! I bought a whopping 19 ½ pound turkey and economized as much as I could to keep this under $100. I know staying on a budget is important. This is my first Thanksgiving as a food blogger and I hope to add new Turkey Day recipes each year. The dinner here is a budget-friendly, beginner-friendly option.
All the Thanksgiving Series Essentials:
- Thanksgiving Turkey & Gravy
- Fantastic No-Frills Mashed Potatoes
- Easy Pepperidge Farm Stuffing with Apples & Celery
- Steamed Brussel Sprouts w/Toasted Pine Nuts & Bacon Bits
- Sautéed Butternut Squash with Caramelized Leeks & Thyme
A Big Pie with a Little Secret
Let's not make apple pie complicated, okay? I know there are a lot of people out there insisting you do it a certain way. I like to keep things simple, but create one little flavor mystery. Most apple pie recipes involve apples, sugar and cinnamon. That is pretty standard. I like to add a bit of cardamom to my pie as well. I think it gives it a flavor boost that you know is there, but you can't put your finger on what it is. It's just a fantastic addition to the flavor profile and aligns well with the sugar and cinnamon.
You Can't Go Wrong with Laura's Butter Crust
This apple pie wouldn't be this apple pie without my friend Laura's butter crust recipe. There are so many variations when it comes to making crust - for pie and quiche. This butter crust has never let me down. A little less sugar if using for a quiche, a little more if using for a fruit pie. Whenever I have made this crust, rave reviews follow.
It's butter. So you know that going into it. A lot of butter. It ain't called a butter crust for nothin'.
I've tried many ways with pie crust. I made it with half the butter of this recipe. I've used all Crisco. A combination of butter and Crisco. I even tried lard a long time ago, as well as a combo of butter and lard. But my taste buds always wished I'd made Laura's butter crust. To me, it's the absolute best butter crust you can make. Hands down.
If you've never made an apple pie don't sweat it. You can follow along with my video. It's very easy and I'll be with you every step of the way. Enjoy the apple pie!
Oh, and now that you have the cardamom, there's no excuse. You simply must try my Cardamom Chicken Thighs with Coconut Raisin RicePrint
Fantastic Apple Pie with Butter Crust
- Prep Time: 20 minutes
- Cook Time: 1 hour, 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 slices 1x
Want to make a fantastic apple pie with butter crust? I like to keep pies simple yet irresistible. My secret ingredient pushes this pie over the top. You'll love it!
For the Pie Filling
- 8 apples (I used 6 Gala and 2 green)
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 2 tablespoons cornstarch
Laura’s Butter Crust
- 3 cups AP flour
- 3 sticks of butter
- ⅓ cup sugar
- 1 teaspoon salt
- Ice cold water, as needed
- 1 egg, water for egg wash
- 1 tablespoon granulated sugar
My video shows the whole process very well so don't forget to watch!
For the filling:
- Peel all the apples.
- Cut the apples into cubes. I like smaller pieces for the inside of my pie. If you like sliced apples then you should go ahead and do that.
- Put the apples in a large mixing bowl. Add the white sugar, brown sugar, cinnamon, cardamom and cornstarch. Mix everything until well combined. Let it sit in the bowl while you prepare the crust. Juice will form while it sits.
For the crust:
- Mix flour, sugar, and salt in a bowl. You can use a fork or whisk here.
- Cut the butter into cubes and add it to the flour. Work all the ingredients together until it makes a crumbly texture (using your hands is the best).
- Add cold water and mix until dough forms completely, kneading it with your hands so it all sticks together. I usually put water in a cup with ice cubes to get it real cold. Add a tablespoon of water at a time until the texture feels right. I used 2 ½ tablespoons of water.
- Divide the dough in two pieces and wrap in plastic separately (one for the top piece of your pie and one for the bottom piece of your pie).
- Chill the dough well before using. I usually stick it in the freezer for about 10-15 minutes, then pull it out to roll it.
- Dough works best rolled out on plastic and then flipped into the pie pan. I use the plastic it was wrapped in. If you don't have a rolling pin just use your hands or a glass jar.
- When it’s time, roll the dough out onto the plastic you wrapped it in. Flip the dough into the pie plate.
- Roll the other piece of dough for the top crust. Same as the first one - roll it out on the plastic so you can flip it onto the pie.
- Add all the apples and juices into the pie.
- Flip the second crust onto the top of the pie.
- Time to fuss with the crust a little here. Don’t get too precious about it. Just fold some dough over around the edges. Then use a fork to crimp the edges. Forked edges work best, it doesn't hold a fluted edge well.
- Beat one egg and a splash of water together. Use a pastry brush to spread on top of the pie.
- Using a sharp knife, cut four small vent slits on the top of the pie.
- Sprinkle sugar on top of the pie.
- I use a crust protector here so the crust doesn’t get too browned or burnt. If you don’t have one, you can always use foil.
- Bake in a pre-heated oven at 375 degrees for about an hour. All ovens are different. Mine runs hot so yours may take longer.
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