ABC – crusty apple pie

crusty apple pie 2

When it comes to pies, which camp do you fall into – crust lover, or filling lover?  I won’t hesitate to say that I am pretty solidly on the crust lover side of things.  I mean, come on – eating a piece of pie is really just a socially acceptable way to eat a whole bunch of flaky, buttery, crispy crust, right?  If you’re a crust fan like me, then this is definitely the pie for you.  It’s got the highest crust-to-filling ratio I’ve ever encountered, along with some pretty unique crust ingredients (cream cheese and buttermilk powder, anyone?) and a baking methodology that doesn’t even require a pie pan.  Even if you prefer filling to crust (seriously? who are you?), this pie is worth a taste – the layer of gooey cinnamon sugar under the apples is seriously delicious, especially if you use high quality ground cinnamon.  And if you aren’t a fan of apples or cinnamon either, I guess you better go find yourself a different recipe!

As you guys probably already know, over the past few months I have been participating in the Baked Sunday Mornings baking group.  Well, I’ve been enjoying baking with that group so much that I recently set out to find another group of bloggers to bake along with.  When I stumbled upon the Avid Bakers Challenge, I found what should be a perfect match – they bake only 1 recipe a month, which will (should?) be completely manageable, and they’re currently baking from the King Arthur Flour website – which I love!

crusty apple pie 3

you can see how flat the pie is here – there’s that high crust-to-filling ratio!

The first recipe I am baking along with sounded great, and the execution of it did not disappoint.  As I mentioned above, this crusty apple pie combines a high ratio of pie crust with some tart apple slices as a spicy hit of cinnamon sugar.  I used a Vietnamese (or Saigon) cinnamon for this recipe, and the difference in flavor is substantial – I would highly recommend giving it a try.  The original recipe calls for KAF’s Baker’s Cinnamon Filling in place of the cinnamon sugar – while I’ve never used this ingredient before, it looked so good that I will likely be ordering some before long!  A couple of other recipe notes – I did add the buttermilk powder to the crust dough, but it’s optional if you don’t have any; and the recipe does not specify a type of apple – I used Granny Smith (my go-to for any baking adventures).

To check out the recipe for yourself, head on over to King Arthur Flour; then stop by the Avid Bakers Challenge site to see what everyone else thought!

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  1. Great first ABC post! Your pie looks wonderful (love your apple cutouts). This recipe was fantastic, regardless of which camp you’re in, haha. Definitely worth making again!

  2. kitchen flavours says:

    Your pie looks wonderful! We love it too! And great to know another new member of ABC!

  3. Wonderful pie, love that apple cut out! I’m more a filling lover I guess, but even so this was a delicious recipe!

  4. Love the cut outs on your pie – so pretty. I’m more of a fruit lover myself but even I thought this was a tasty pie because of how good the crust was.

  5. What a wonderful start. Welcome to the Avid Baker’s. Did you make those cut-outs yourself? Great looking pie!

  6. Welcome to ABC! Your pie looks picture perfect! Loved this crust also.

  7. Your pie looks very attractive with the cut out pattern. I’m a staunch supporter of the crunchy crust, too, and my cinnamon of choice was the same as yours, Saigon cinnamon.
    Welcome to ABC bakers – the more the merrier!

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