This pie started as an experiment: to make the house smell wonderful and to test a buttermilk-based pie crust. I love buttermilk biscuits, so I imagined a crust made with buttermilk would have that biscuit-like flavor and a tender, flaky texture. The results were exactly that — a rich, slightly tangy crust that complements the apples without overpowering them.
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Pie Crust That Tastes Like a Biscuit
The buttermilk crust is flaky, flavorful, and pleasantly tender. To get both flavor and flakiness I used a combination of butter and shortening — butter for taste, shortening for extra lift — though you can use all butter if you prefer a richer flavor. The buttermilk adds a subtle tang that echoes the flavor of classic biscuits and helps balance the sweetness of the filling.
A few practical notes: use very cold butter and keep the dough cold while working with it. Chilling the dough before rolling helps minimize gluten development, which makes the crust tender rather than tough. If you don’t have powdered buttermilk, swap the water for an equal amount of liquid buttermilk. Either way, the crust develops a nice crumb and a crisp, golden finish when baked.
Apple Pie Filling
The apple filling here is intentionally straightforward. Overly rich or syrupy fillings can mask the fresh apple flavor, so this version keeps the focus on tart, well-textured apples with just enough sugar and spice to highlight their natural taste. Use firm, slightly tart apples and slice them thinly so they cook through evenly but retain some bite. A light dusting of cinnamon and a touch of nutmeg provide warm, familiar notes without overwhelming the fruit.
When assembling the pie, press the apples down as you add them to the crust so you can fit more layers into the pan; this helps the pie set up nicely as it bakes. Scatter small pieces of butter over the filling to add richness and help create a glossy, slightly saucy interior once the apples release their juices.
Recipe
Apple Pie with Buttermilk Crust
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8
Course: Dessert
Cuisine: American
Ingredients
Buttermilk Crust
- 2 ½ cups all-purpose flour (320 grams)
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 tablespoons powdered buttermilk (optional; omit and use buttermilk in place of water)
- 8 oz unsalted butter, cut into chunks (228 grams)
- ½ cup ice water (or buttermilk if not using powdered buttermilk)
Apple Filling
- 3 ½ pounds apples, cored, peeled and thinly sliced
- 2–3 tablespoons lemon juice
- ¼ cup flour
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon butter, cut into thin pieces
Instructions
- Combine the flour, sugar, salt, and powdered buttermilk in a food processor. Add the butter and pulse until the mixture is mostly coarse with a few pea-size lumps. Add the water or liquid buttermilk 2 tablespoons at a time, pulsing after each addition, until the dough starts to come together. Turn the dough out onto a flat surface and press it together into two compact disks. Wrap in plastic wrap and chill until ready to use.
- Preheat the oven to 425°F (220°C).
- Roll out one disk of dough and line a 9½-inch deep pie dish with it. Keep it chilled while you prepare the filling.
Apple Pie Filling
- In a large bowl, toss the apples with the lemon juice. In a separate bowl, mix the flour, sugar, salt, cinnamon and nutmeg, then add to the apples and toss to coat evenly. Press the apple mixture into the prepared crust, packing the slices down so they fit tightly. Scatter the pieces of butter over the apples.
- Roll out the second disk of dough and place over the top. Trim and crimp the edges, and cut vents in the top crust, or cut into strips and assemble a lattice.
- Place a baking sheet on the lower rack to catch drips. Bake the pie on the rack above the baking sheet for 20 minutes at 425°F, then reduce the heat to 350°F and continue baking for 35–40 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too quickly, tent loosely with foil. Let cool before serving so the filling can set.
Notes
For the fat: you can use 8 oz (1 cup / 2 sticks) of butter for richer flavor, or a blend of ½ cup butter (4 oz) and ½ cup shortening for extra flakiness. If you skip powdered buttermilk, substitute the ice water for chilled buttermilk for the tangy flavor.
Topping suggestion: a scoop of vanilla ice cream or a dollop of lightly whipped cream pairs beautifully with the warm pie.
Keyword: Buttermilk Pie Crust