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Butter-Crust Apple Pie Recipe

My father loves apple pie, and I’ve been baking them since I was a child. An out-of-the-ordinary spice combination and buttery crust make this one stand out from the rest. —Courtney Irwin, Reno, Nevada

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Butter-Crust Apple Pie Recipe

Prep: 35 min. + chilling Bake: 55 min. + cooling

Yield: 16 Servings

35 55 90

Ingredients

4 cups all-purpose flour
1/4 cup sugar
1-1/2 cups cold butter
6 to 8 tablespoons cold water
FILLING:
12 cups thinly sliced peeled tart apples
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons molasses
2 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
EGGWASH:
1 egg white
1 teaspoon water

Directions

In a large bowl, combine flour and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in fourths so that two portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
In a large bowl, combine the apples, sugar, brown sugar, molasses, flour and spices.
Roll out one larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spoon half of filling into crust. Repeat with remaining large portion of dough and filling.
Roll out remaining pastry to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white and water; brush over pastry.
Bake at 375° for 55-65 or until crust is golden brown. Cool on a wire rack. Yield: 2 pies (8 servings each).

Nutritional Facts 1 piece equals 408 calories, 18 g fat (11 g saturated fat), 45 mg cholesterol, 129 mg sodium, 61 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Butter-Crust Apple Pie in Country Woman Christmas Annual 2011, p52