Apple Pie

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 8-10 1x



  • Crust
  • 3/4 cups unbleached all-purpose flour
  • 2 tablespoons natural cane sugar
  • 1/2 teaspoon salt
  • 1/2 stick butter
  • 2 ounces cream cheese
  • 2 tablespoons- 1/4 cup cold water
  • Filling:
  • 56 Large apple
  • 1/2 cup natural sugar
  • 1/2 cup sucanat
  • 1/2 cup flour
  • 1 tablespoon water
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • Topping:
  • 1/2 cup sugar
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup butter, softened.


  1. Peel and slice apples into even pieces. I highly recommend buying this peeler (but if you don’t, just attempt to get all apples at the same size.) In a bowl combine the apple pieces with the remaining ingredients. Let sit for one hour (or overnight is better!)
  2. To make crust, combine the dry ingredients into a bowl and cut in butter/cream cheese with your fingers (or a pastry blender.) Once butter and cream cheese are broken down to the size of peas, add water to the mix and stir/knead until the dough comes together. Place in refrigerator for 20 minutes to chill. Roll out dough into a circle and crimp into a 9″ pie pan or 11″ tart pan (my choice!)
  3. Preheat oven to 375˚.
  4. To make topping, combine sugar and flour together. Cut butter into flour/sugar until the topping looks like crumbs and butter is blended in.
  5. To assemble pie, pour filling into pie shell and sprinkle topping evenly over the filling. Bake for 45-55 minutes or until the top has browned and the apple filling in bubbling out the sides.