Old-Fashioned Apple Buttermilk Pie

Here is my favorite apple buttermilk pie recipe, with a creamy, tangy filling made from fresh apples, buttermilk, eggs, and warm spices, all nestled in a simple homemade pie crust.

This apple buttermilk pie has become our go-to dessert when we want something a little different from regular apple pie. The buttermilk gives it this nice creamy texture that my kids absolutely love, and it’s perfect with a scoop of vanilla ice cream.

What Kind of Apples Should I Use?

For apple buttermilk pie, you’ll want to choose apples that hold their shape well during baking and have a good balance of sweet and tart flavors. Granny Smith apples are a classic choice because they stay firm and provide that nice tangy contrast to the sweet filling. Honeycrisp, Braeburn, or a mix of different varieties also work wonderfully – combining sweet and tart apples gives you more complex flavor. Avoid softer apples like Red Delicious or McIntosh, as they tend to turn mushy when baked. Whatever apples you choose, make sure they’re fresh and firm to the touch for the best results.

Options for Substitutions

This apple buttermilk pie is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Powdered buttermilk: If you can’t find powdered buttermilk, just skip it and use regular buttermilk in place of the ice water. You can also make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to ½ cup regular milk and letting it sit for 5 minutes.
• Apples: While any baking apple works, Granny Smith, Honeycrisp, or Braeburn are great choices. You can mix varieties too – just avoid really soft apples like Red Delicious that might turn mushy.
• All-purpose flour: You can substitute with pastry flour for an even more tender crust, but don’t use self-rising flour as it will mess with the texture.
• Unsalted butter: Salted butter works fine – just reduce the added salt in the crust by half. For a dairy-free version, try using cold vegan butter or shortening.
• Ground nutmeg: No nutmeg? Try ground allspice, cardamom, or just use extra cinnamon. Fresh grated nutmeg is even better if you have it.
• Lemon juice: Apple cider vinegar works just as well to prevent the apples from browning and adds a nice tangy flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making apple buttermilk pie is using the wrong type of apples – soft varieties like Red Delicious will turn mushy during baking, so stick with firm apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape. Another common error is not pre-cooking or draining your apple mixture, which can lead to a soggy bottom crust and watery filling – toss your sliced apples with the sugar and spices and let them sit for 15 minutes to draw out excess moisture before adding to the pie. Don’t forget to slice your apples uniformly thin (about 1/8 inch) so they cook evenly, and always brush the bottom crust with a beaten egg white before adding the filling to create a moisture barrier. Finally, if your pie edges start browning too quickly, cover them with foil strips halfway through baking to prevent burning while the center finishes cooking.

What to Serve With Apple Buttermilk Pie?

This apple buttermilk pie is perfect on its own, but a scoop of vanilla ice cream on the side makes it even better – the cold creaminess pairs beautifully with the warm spiced apples. If you want to get fancy, try serving it with a dollop of freshly whipped cream or even some caramel sauce drizzled on top. A hot cup of coffee or spiced cider makes the perfect drink to go alongside each slice, especially during fall when apples are at their peak. For a cozy dinner party, serve thin slices with a cheese board featuring sharp cheddar or aged gouda, since apples and cheese are such a natural pairing.

Storage Instructions

Keep Fresh: Your apple buttermilk pie will stay delicious covered loosely with foil or plastic wrap at room temperature for up to 2 days. After that, pop it in the fridge where it’ll keep for another 3-4 days. The crust might soften a bit in the fridge, but the flavors actually get better as they meld together.

Freeze: This pie freezes really well for up to 3 months! Wrap it tightly in plastic wrap, then in foil, or store it in a freezer-safe container. You can freeze it whole or cut it into individual slices first – whatever works better for your family.

Warm Up: To serve frozen pie, let it thaw in the fridge overnight, then warm individual slices in a 350°F oven for about 10-15 minutes to crisp up the crust. If you’re serving it straight from the fridge, a quick 5-minute warm-up in the oven makes it taste like it’s fresh from the oven again.

Preparation Time	30-45 minutes
Cooking Time	55-60 minutes
Total Time	85-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-2950
• Protein: 25-30 g
• Fat: 95-110 g
• Carbohydrates: 470-500 g

Ingredients

For the pastry crust:

• 8 oz unsalted butter (cut into small pieces, very cold)
• 2 tbsp sugar
• 1/2 cup ice-cold water (keeps dough flaky and tender)
• 1 tsp kosher salt
• 2 tbsp dry buttermilk powder (adds tanginess to the crust)
• 2 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)

For the apple filling:

• 1/4 tsp ground nutmeg (freshly grated gives superior flavor)
• 1/3 cup sugar
• 3 1/2 lb apples (peeled, cored, sliced thin – about 1/8-inch thick)
• 1/4 tsp salt
• 1 1/4 tsp ground cinnamon (freshly ground preferred)
• 1 tbsp butter (sliced thin, creates pockets of richness)
• 1/4 cup all-purpose flour (helps thicken the filling)
• 2 to 3 tbsp lemon juice (freshly squeezed for best flavor)

Step 1: Make the Pie Dough

• 2 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp kosher salt
• 2 tbsp dry buttermilk powder
• 8 oz unsalted butter, cut into small pieces
• 1/2 cup ice-cold water

Combine flour, sugar, salt, and buttermilk powder in a food processor and pulse to combine.

Add the cold butter pieces and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible—this is crucial for flaky layers.

Add the ice-cold water gradually, pulsing just until the dough comes together without being overworked.

Divide the dough in half, shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

I like to use buttermilk powder in the crust because it adds a subtle tanginess that balances the sweetness of the apples beautifully.

Step 2: Prepare the Apples and Filling Mix

• 3 1/2 lb apples, peeled, cored, and sliced thin
• 2 to 3 tbsp lemon juice
• 1/4 cup all-purpose flour
• 1/3 cup sugar
• 1/4 tsp salt
• 1 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg

While the dough chills, peel, core, and slice the apples into thin 1/8-inch slices, then place them in a large bowl and toss with lemon juice immediately to prevent browning.

In a separate small bowl, combine the flour, sugar, salt, cinnamon, and nutmeg, whisking to break up any lumps.

Add this spice mixture to the apples and toss gently until evenly coated.

The lemon juice not only prevents oxidation but also brightens the filling’s flavor and helps thicken it.

Step 3: Build and Chill the Bottom Crust

• dough disk from Step 1

Preheat your oven to 425°F.

On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness and carefully transfer it to a 9½-inch pie dish, letting it settle naturally into the corners without stretching.

Trim any excess dough to about an inch beyond the rim, then place the crust in the refrigerator while you prepare to fill it.

This chilling step relaxes the gluten and ensures the crust stays crispy and flaky during baking.

Step 4: Fill and Top the Pie

• apple filling mixture from Step 2
• 1 tbsp butter, sliced thin
• dough disk from Step 1

Remove the bottom crust from the refrigerator and mound the spiced apple mixture from Step 2 into it, leveling the top gently.

Scatter the thinly sliced butter pieces over the apples—these create pockets of richness throughout the filling as they melt.

Roll out the second dough disk to similar thickness and drape it over the filling, or cut it into strips for a lattice pattern if desired.

Trim the edges and seal by pressing and crimping the two crusts together firmly, then cut 3-4 small vents in the top crust to allow steam to escape.

Step 5: Bake the Pie with Two-Temperature Method

• assembled pie from Step 4

Place a baking sheet on the lower oven rack to catch any drips, then set the pie on the middle rack and bake at 425°F for 20 minutes to set the crust and jump-start the apples cooking.

Reduce the oven temperature to 350°F and continue baking for 35-40 minutes until the crust is golden brown and the filling bubbles gently at the edges.

If the crust begins browning too quickly during the second phase, tent it loosely with foil to protect it.

I use the two-temperature approach because starting hot sets the crust structure before it absorbs moisture from the filling, keeping it crispy.

Step 6: Cool and Set the Pie

Remove the pie from the oven and let it cool at room temperature for at least 3-4 hours before slicing—this allows the filling to set properly so each slice holds its shape.

If you slice while it’s still warm, the filling will be loose and runny.

Serve slightly warm or at room temperature with vanilla ice cream or whipped cream if desired.