Crust lovers, unite! This low-profile apple pie features a thin layer of cinnamon-scented apples between two flaky, sugar-topped crusts.
To make the crust: Put the flour in a bowl, or in the work bowl of a food processor. Add the cream cheese, salt, and buttermilk powder. Mix together until everything is evenly crumbly. If you're using a food processor, just a few quick pulses are all you'll need.
Cut the cold butter into pieces and work it into the flour, leaving some visible pieces.
Sprinkle the dough with the cold water and toss. Squeeze the dough to determine if it holds together. If it's too dry, add water 1 tablespoon at a time, using just enough so the dough will hold together.
Divide the dough in two pieces, one slightly larger than the other. if you have a scale, one piece should be about 9 ounces; the other about 10 ounces. Flatten each piece of dough into a disk, wrap well, and refrigerate for 30 minutes or longer.
Remove the larger piece of dough from the refrigerator, and roll it into a 13" circle. Place it in a 12" shallow pizza pan, or onto a parchment-lined baking sheet. The parchment is there to catch any spills and simplify cleanup; if you don't have it, there's no need to grease your pan.
To prepare the filling: Spread the Baker's Cinnamon Filling mixture atop the crust. If you're using sugar and cinnamon, simply sprinkle it evenly atop the crust.
Spread the apples evenly atop the crust.
Sprinkle the apples with a dash of salt, and drizzle with the lemon juice. Scatter the bits of butter over all.
Remove the other piece of dough from the refrigerator, and roll it into a 12" circle. Place it atop the apples. Bring the edge of the bottom crust up over the top, pressing to seal. Make a decorative crimp, if desired.
Brush the crust with milk, and sprinkle with coarse white sparkling sugar. To allow steam to escape, cut a dime-sized hole in the middle. Or use a small, decorative cutter to make cutouts at regular intervals around the crust. Alternatively (and most simply), cut several 1" slits across the top.
Bake the pie in the preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and continue to bake for an additional 25 to 35 minutes, or until the crust is golden brown and you can see some filling bubbling through the slits in the top.
Remove the pie from the oven, and wait about an hour before cutting into wedges and serving.
So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.
Want to temper the sweetness of this pie by reducing its sugar? See how in our blog article, How to reduce sugar in pie.
