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Apple Pie with Buttermilk Crust
November 6, 2014 By Anna 10 Comments
Pie Crust That Taste Like a Biscuit!
I made this pie yesterday to make our new little house smell good and to see what a buttermilk crust would taste like. I love buttermilk biscuits, so I imagined a crust made with buttermilk would taste like a big biscuit and have a flaky texture. And it did! This crust was flaky and flavorful, though I will admit I did use a combination of butter and shortening rather than straight butter, which is what some of you fancier bakers prefer. Butter is great, but I appreciate texture as much as flavor and shortening crusts are always so flaky. I know it’s not the healthiest thing, but neither is pie in general —…
View Full Recipe at Cookie Madness
%20all-purpose%20flour%202%20tablespoons%20sugar%201%20teaspoon%20kosher%20salt%202%20tablespoons%20powdered%20buttermilk**%208%20oz%20unsalted%20Plugra%20(European%20style%20butter),%20cut%20into%20chunks**%201/2%20cup%20ice%20water%20Apple%20Filling%3C/p%3E%3Cp%3E3%201/2%20pounds%20apples,%20cored,%20peeled%20and%20thinly%20sliced%202-3%20tablespoons%20lemon%20juice%201/4%20cup%20flour%201/3%20cup%20granulated%20sugar%201/4%20teaspoon%20salt%201%201/4%20teaspoons%20ground%20cinnamon%201/4%20teaspoon%20ground%20nutmeg%201%20tablespoon%20butter,%20cut%20into%20thin%20pieces%20%20%20Instructions%3C/p%3E%3Cp%3ECombine%20the%20flour,%20sugar,%20salt%20and%20buttermilk%20powder%20in%20a%20food%20processor.%20Add%20butter%20(and%20shortening%20if%20using)%20and%20then%20pulse%20until%20mixture%20is%20mostly%20coarse,%20but%20with%20a%20few%20pea-size%20lumps.%20Add%20the%20water%202%20tablespoons%20at%20a%20time,%20pulsing%20after%20each%20addition,%20until%20dough%20starts%20to%20come%20together.%20Empty%20onto%20a%20flat%20surface%20and%20push%20dough%20together%20into%20two%20compact%20balls.%20Wrap%20in%20plastic%20wrap%20and%20chill%20until%20ready%20to%20use.%20Preheat%20the%20oven%20to%20425%C2%B0F.%20Roll%20out%20one%20round%20of%20dough%20and%20line%20a%209%20%C2%BD%20inch%20deep%20pie%20dish%20with%20it.%20Keep%20chilled%20while%20you%20prepare%20the%20filling.%20In%20a%20large%20bowl,%20toss%20the%20apples,%20lemon%20juice.%20Mix%20the%20flour,%20sugar,%20salt%20and%20spices%20together%20in%20a%20separate%20bowl,%20and%20then%20add%20to%20the%20apples%20and%20toss%20to%20coat.%20Pour%20apple%20mixture%20into%20pie%20crust,%20pressing%20apples%20down%20as%20tightly%20as%20you%20can.%20Scatter%20pieces%20of%20butter%20over%20the%20apples%20For%20the%20top%20crust,%20roll%20into%20another%20circle%20and%20place%20over%20the%20top,%20pinching%20ends%20and%20cutting%20vents%20as%20usual,%20or%20roll%20out%20and%20cut%20into%20strips%20to%20make%20lattice.%20Put%20a%20baking%20sheet%20on%20the%20lower%20rack%20to%20catch%20drips.%20Bake%20the%20pie%20on%20the%20rack%20above%20the%20baking%20sheet%20for%2020%20minutes%20at%20425,%20then%20reduce%20heat%20to%20350%20and%20continue%20baking%20at%20350%20for%2035%20to%2040%20minutes%20or%20until%20crust%20is%20golden.%20If%20crust%20is%20browning%20too%20quickly,%20place%20a%20sheet%20of%20foil%20loosely%20over%20the%20top.%20Let%20cool%20before%20serving.%20%20%20Notes%20I%20use%20SACO%20brand%20powdered%20milk.%20It's%20usually%20found%20in%20the%20baking%20aisle.%3C/p%3E%3Cp%3EFor%20the%20butter,%20you%20can%20use%20a%20total%20of%208%20oz%20(1%20cup/2%20sticks)%20of%20butter%20or%20use%20a%20combination%20of%201/2%20cup%20butter%20(4%20oz)%20and%201/2%20shortening%20(3.4%20oz).%20%203.4.3176%3C/p%3E){kind=link}