Skip to content
  • by

Buttermilk Apple Pie

Buttermilk Apple Pie Lemons often provide a little tang in apple pie recipes. But, how about getting that tang (as well as a bit of creaminess) from buttermilk? That is the question I asked myself when I devised this little variation on my usual apple pie recipes. I think it’s a nice change. Hope you’ll agree!

Serves 6-8.


Buttermilk Pastry:

  • 2 c all purpose flour
  • 1/4 tsp salt
  • 1/2 c cold vegetable shortening
  • 2 Tbsp cold butter, finely diced
  • 1/2 c ice cold buttermilk (pour buttermilk over ice)

Apple Filling:

  • 8 big cooking apples such as Honeycrisp variety
  • 2 Tbsp butter
  • 1/4 c buttermilk
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg (or 1/4 tsp pre-ground nutmeg)
  • 1/8 tsp salt
  • 1/4 c brown sugar, packed
  • 1/2 c white sugar
  • 1-3 Tbsp all purpose flour


Buttermilk Pastry:

  1. In a large bowl mix the flour and salt together.
  2. Cut in the shortening and cream cheese until there are lumps the size of small beans.
  3. Pour in the buttermilk and stir only until it comes together.
  4. Form into two equal disks and wrap in waxed paper.
  5. Refrigerate at least one hour.

Apple Filling:

  1. Peel and slice the apples about 1/3 inch thick.
  2. In a large pot over medium low heat, melt the butter and saute the apples until fully coated.
  3. Add the buttermilk, cinnamon, nutmeg, salt and brown sugar.
  4. Continue to cook until the mixture becomes aromatic, about 4-5 minutes.
  5. Remove from heat and stir in white sugar and flour, using 1 tablespoon of flour if the apples have remained relatively dry and up to 3 tablespoons of flour if a lot of liquid has developed in the bottom of the pot.

Assembling the pie:

  1. Preheat the oven to 375 degrees F.
  2. Roll out the two chilled pastry disks on a well-floured board or surface until they are about 11 inches in diameter.
  3. Line a 9.5 inch pie plate with one pastry.
  4. Add the filling and cover with the second pastry. Wrap the top pastry edges under the bottom edges. Crimp the edges and cut slits in the top of the pie.
  5. Place the pie on a baking sheet to catch the drips and bake in the lower third of the oven for 50 to 60 minutes, or until the crust is golden and the filling begins to bubble through the slits.
  6. Allow to cool at least one hour before slicing and serving.

Leave a Comment

Your email address will not be published. Required fields are marked *