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
Total TimePrep: 35 min. + chilling Bake: 55 min. + cooling
Makes2 pies (8 servings each)
- 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, 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.
Nutrition Facts1 piece: 408 calories, 18g fat (11g saturated fat), 45mg cholesterol, 129mg sodium, 61g carbohydrate (32g sugars, 3g fiber), 4g protein.
Originally published as Butter Crust Apple Pie in Country Woman Christmas 2011
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