apple pie

Howdy Sugar Pie Darlin’s here’s the recipe for Butter Crunch Apple Pie as promised! My recipe for the pie crust is for two single pies,  so I made a double batch of the apple pie filling and a double batch of the Butter Crunch Topping for two to keep and the other to give away! This very pie was given as a “thank you” gift and the response was this…

“Thank you Ruthie for the wonderful pie!  I could not eat it all on my own so I shared with several people.  Everyone agrees, it was the best apple pie they’d ever had!” Boy, that made me feel good! Try this recipe, I think you’ll agree it’s super yummy!


Aunt Ruthie’s Pie Crust

(This recipe makes two single crust pies or one double crust pie.)

2 1/2 cups unbleached flour

2 Tablespoons granulated sugar

1 cup (2 sticks) cold salted butter (cut in small cubes)

½ cup  ice water

2 Metal Pie pans (I recommend using metal pans for my pie crust recipe. Since this is an all butter pie crust it needs to be frozen before you bake the pie to keep the shape of the crimping. The extreme temperature change from the frozen state to the hot oven could cause a glass pie dish to break.)

Mix the flour and sugar together in mixer (or by hand with pastry blender). Add butter, mix until the butter bits are pea-size. Add 1/2 cup ice water and mix until ball forms. Once a ball is formed, cut in half.  Flatten into 2 patties, then roll out on floured surface, place in pie dish, and crimp. Store  the crimped pie shells in the freezer until it’s time to fill. The best thing would be to make the pie crusts in advance ( up to 3 months) and then half the work is done…all you’ll need to do is make the filling! 



Apple Pie Filling (for one pie)

6-7  large apples (or 6 cups), peeled, sliced and cored (a variety of Golden Delicious, Braeburn, Pink Lady, Honey Crisp or other crisp sweet apple…not Red Delicious though)

1 1/4  cup sugar

2 Tablespoon Flour

½ stick melted butter

1 teaspoon cinnamon

Dash of Nutmeg

1 teaspoon lemon juice

Mix together in a bowl and pour into prepared frozen pie shell (do not thaw pie shell, you want it frozen to keep it’s shape since this is an all butter pie crust).  Pile the apples up higher in the middle.



Butter Crunch  Topping  (for one pie)

1 cup granulated sugar

1 cup unbleached flour

1/2 cup brown sugar

1 stick salted butter cut into small pieces

1 teaspoon vanilla

Optional 1 cup chopped pecans

Mix dry ingredients together. Add  butter pieces and Vanilla. Cut in butter with a pastry blender. Leave the butter in large chunks. I also take my hands and squeeze the mixture together until fully blended but still chunky. You can add 1 cup of chopped pecans at this point if you would like or not…either way it’s yummy! Pour over apple pie filling.


  • Preheat oven at 375 degrees.
  • Place pie on parchment lined baking sheet.
  • Bake pie for 1 hour,  on the lowest rack, at 375 degrees.
  • Check on your pie around 30 minutes and if it’s getting too brown then take a sheet of foil, scrunch it around the edge into a circle…like a hubcap… and put it on top of pie to prevent over-browning.  


img_54631Enjoy  with ice cream or plain…either way it’s a party in your mouth!

For more photos of me preparing this pie visit this blog here!

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