Buttermilk Apple Pie with a Streusel Crust


”With a grandmother-in-law who developed recipes for Mott’s applesauce, Diane St. Clair of Orwell, Vermont, takes apple pie very seriously”



  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1/2 cup) cold unsalted butter
  • 1/2 cup cold buttermilk
  • 2 to 3 tablespoons water


  • 1 cup quick-cooking oats
  • 1/2 cup light brown sugar
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons unsalted butter, at room temperature


  • 7 cups tart apples, such as Granny Smith (6 large apples), peeled and sliced
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract


  1. To make the crust: Stir together the flour, sugar, and salt. Cut the butter into pats and use a fork, a pastry cutter, or two knives to work the butter into the flour until the mixture resembles coarse crumbs.
  2. Stir in the buttermilk all at once. Add water, a tablespoon at a time, just enough to bring the dough together. Gather the pastry into a ball and wrap it in plastic wrap, pressing it down into a flat disk. Refrigerate for 1 hour, until firm.
  3. Roll the dough on a floured surface into a 13″ circle. Transfer the crust to a lightly greased 9″ deep-dish pie pan. Trim the excess, and crimp the edges or press them with the tines of a fork. Refrigerate until ready to fill.
  4. Preheat the oven to 425°F.
  5. To make the streusel: Combine the oats, brown sugar, and flour in a medium bowl. Cut in the butter using a pastry blender or a fork until the mixture resembles coarse crumbs. Set aside.
  6. To make the filling: Place the apples in a large skillet with the granulated sugar. Cover and cook over medium heat for 5 minutes. After 5 minutes, uncover the pan, stir the apples once, and cook for another 3 to 5 minutes to evaporate most of the liquid. Remove from the heat and cool to room temperature.
  7. In a large bowl, combine the brown sugar and flour. Whisk in the egg, buttermilk, and vanilla. Toss the cooled apples in this mixture, and spoon everything into the crust. Mound the apple mixture and sprinkle evenly with the streusel.
  8. Cover the pie loosely with aluminum foil and bake for 20 minutes. Lower the oven temperature to 375°F and remove the foil. Bake for an additional 30 to 35 minutes, until the streusel is golden brown and the apples are tender. Serve warm or at room temperature.

source kingarthurflour

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