Delicious Rustic Apple Pie with Flaky Butter Crust

Warm kitchen smells. Butter melting slow and sizzling a bit with sugar. Apples sliced thick, bright, falling apart just so. A crust waiting, cool and flaky, ready to catch all that sticky fruit. Tarte waiting to be slightly rough around edges but full of home. Not fancy, just good. Slight cracks on top. Bit of cinnamon sting. That crackle when cutting in. Yeah.

Why You’ll Crave It

• Chunks of soft, tangy apples mingling with cinnamon and caramelized sugar
• Butter-rich flaky crust that’s both tender and crisp
• A simple, rustic look with little vent holes letting steam whisper out
• Comfort in every bite — home baking that’s never stuffy or overdone

Every time I bake this, it’s a little moment of calm and a lot of mess on the counter.

What You’ll Need

• Butter: half a cup, cold, diced up – for that flaky crust and the buttery apple glaze
• Granulated sugar: about 1 and 1/4 cups, enough to sweeten but not drown the apples
• Apples Cortland: roughly 8 medium, peeled, quartered thick so they still hold some bite
• Apples Granny Smith: 2 medium, peeled and quartered — for a tart snap instead of sweet mush
• Ground cinnamon: just shy of half a teaspoon, to warm it up gently
• All-purpose flour: 2 and 1/3 cups, unbleached and ready to be flaky crust magic
• Salt: a pinch, about 1/3 teaspoon, for balancing the sweetness
• Ice water: about 3/8 cup, cold enough to firm up the dough
• Apple cider vinegar: 1 and 1/4 teaspoons, just a touch to make the crust tender
• Milk: for brushing, to add that golden shine

Easy How-To

Simmer the apples

Start by melting butter over medium-high in a large non-stick pan. Toss in that sugar and stir just enough to let it bubble and mix with butter, maybe about a minute tops. Dump the apples in along with cinnamon. Keep the heat lively — stir every couple of minutes. The apples should start to soften, some breaking down (hello Granny Smith) while the Cortlands go tender but not mushy. It takes around 12-15 minutes, until the syrup clings and almost dries off. Pour this fruity gold into a bowl, let it cool completely — patience here.

Make the dough happen

In a food processor, blitz the flour, salt, and cubed butter until the butter pieces look like tiny peas. Add the apple cider vinegar and ice water. Pulse just till dough starts to come together, enough that it holds if pressed (but don’t overdo it or you’ll lose the flaky layers). Slice out the dough, divide into two disks, wrap in plastic. Chill for about 35 minutes — good thinking time, or do the dishes.

Prepare and fill the crust

Heat the oven to 215°C (420°F). Roll out one dough disk on a floured board into a circle that fits a 9-inch pie plate with about an inch over the edges. Gently transfer and press it down. Spoon your cooled apple mix right into the center, pile it up into a little mound. Roll out second disk. Now, take a small round cutter — 1.5cm or so — and make about 5 holes spaced out in the top dough. Lay this over the apples, crimp edges tightly with fingers or fork for a seal. Brush with milk to give it that golden crust glow.

Bake till golden

Slide the pie onto the lowest rack, bake for 32 to 40 minutes. Watch the crust turn a deep golden brown, the filling may bubble up a little through vents. Pull it out and cool on a rack. The scent alone is a little slice of fall.

Good to Know

• Using a tart variety like Granny Smith adds a nice tang to balance the sugar
• Keeping butter cold and dough chilled prevents a tough pie crust
• The little holes on top aren’t just decoration—they help steam escape so crust stays crisp

Serving Ideas

• Scoop with vanilla ice cream or a drizzle of cream for winery vibes
• Enjoy warm, right out of the oven, with a hot cup of tea
• Slice thin and serve with sharp cheddar cheese for a quirky twist

Top Tricks

• Don’t overmix dough; pea-sized butter chunks are key to flakiness
• Let the filling cool fully before filling dough, avoids soggy crust
• If dough feels sticky, pop it back in fridge for a bit before rolling

Frequently Asked Questions

Can I use other apple varieties?

Absolutely. Mixing sweet and tart apples works best. Gala, Honeycrisp, or even Empire will add their own flavor punch. Just peel and slice evenly so cooking times stay consistent.

How do I store the pie?

Keep it at room temp for up to 3 days covered loosely with foil or plastic wrap. If longer, the fridge is fine but crust might lose some crispness. Reheat gently to bring back warmth.

Can I make the crust ahead?

Yes! Dough can be made and wrapped for up to two days in the fridge or frozen for a month. Thaw in fridge overnight if frozen before rolling.