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. Butter is great, shortening crusts are always so flaky. I know it’s not the healthiest thing, but neither is pie in general — especially when you top it with a little scoop of HEB “1905 Vanilla”. It has an interesting “burnt” or slightly caramelized taste to it.
The filling is pretty basic, but I’ve come to appreciate “basic” when it comes to apple pies because some recipes tend to be too heavy and the apple flavor is muted by too much butter and sugar. I like it when the apples are tart and not too mushy.
- 2 ½ cups (12 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 tablespoons powdered buttermilk**
- 8 oz unsalted Plugra (European style butter), cut into chunks**
- 1/2 cup ice water
- 3 1/2 pounds apples, cored, peeled and thinly sliced
- 2-3 tablespoons lemon juice
- 1/4 cup flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter, cut into thin pieces
- Combine the flour, sugar, salt and buttermilk powder in a food processor. Add butter (and shortening if using) and then pulse until mixture is mostly coarse, but with a few pea-size lumps. Add the water 2 tablespoons at a time, pulsing after each addition, until dough starts to come together. Empty onto a flat surface and push dough together into two compact balls. Wrap in plastic wrap and chill until ready to use.
- Preheat the oven to 425°F.
- Roll out one round of dough and line a 9 ½ inch deep pie dish with it. Keep chilled while you prepare the filling.
- In a large bowl, toss the apples, lemon juice. Mix the flour, sugar, salt and spices together in a separate bowl, and then add to the apples and toss to coat. Pour apple mixture into pie crust, pressing apples down as tightly as you can. Scatter pieces of butter over the apples
- For the top crust, roll into another circle and place over the top, pinching ends and cutting vents as usual, or roll out and cut into strips to make lattice.
- Put 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, then reduce heat to 350 and continue baking at 350 for 35 to 40 minutes or until crust is golden. If crust is browning too quickly, place a sheet of foil loosely over the top. Let cool before serving.
For the butter, you can use a total of 8 oz (1 cup/2 sticks) of butter or use a combination of 1/2 cup butter (4 oz) and 1/2 cup shortening (3.4 oz).