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Butter-Crust Apple Pie

 Butter-Crust Apple Pie
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
16 ServingsPrep: 35 min. + chilling Bake: 55 min. + cooling


  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 cups cold butter
  • 6 to 8 tablespoons cold water
  • 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
  • 1 egg white
  • 1 teaspoon water


  • 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,

2 of 2

Butter-Crust Apple Pie (continued)

Directions (continued)

  • 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.