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Butter-Crust Apple Pie

My father loves apple pie, and I’ve been baking them since I was a child. An out-of-the-ordinary spice combination and buttery crust make this one stand out from the rest. —Courtney Irwin, Reno, Nevada
  • Total Time
    Prep: 35 min. + chilling Bake: 55 min. + cooling
  • Makes
    2 pies (8 servings each)


  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 cups cold butter
  • 6 to 8 tablespoons cold water
  • 12 cups thinly sliced peeled tart apples
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons molasses
  • 2 tablespoons all-purpose flour
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 egg white
  • 1 teaspoon water


  • In a large bowl, combine flour and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in fourths so that two portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
  • In a large bowl, combine the apples, sugar, brown sugar, molasses, flour and spices.
  • Roll out one larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spoon half of filling into crust. Repeat with remaining large portion of dough and filling.
  • Roll out remaining pastry to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white and water; brush over pastry.
  • Bake at 375° for 55-65 or until crust is golden brown. Cool on a wire rack.
Nutrition Facts
1 piece: 408 calories, 18g fat (11g saturated fat), 45mg cholesterol, 129mg sodium, 61g carbohydrate (32g sugars, 3g fiber), 4g protein.

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