Apple Pie With Crème Fraîche

8 servings
45 min prep time
1 hr 40 min total time

Layers of apples are tossed with brown sugar and cinnamon before being baked in a flaky butter crust for this seasonal favorite.  Topped with a dollop of lightly whipped and sweetened crème fraîche makes this pie the perfect end to any meal. 


Pie Filling

5 to 6 baking apples, (such as granny smith)

2 tablespoons lemon juice

3/4 cup sugar

1/2 cup firmly packed brown sugar

1/3 cup all-purpose flour

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 tablespoons milk or cream

Pie Dough

2 1/2 cups all-purpose flour

1 teaspoon salt

12 ounces Vermont Creamery Unsalted Cultured Butter - 82% Butterfat room temperature but not soft

2 to 3 tablespoons ice water

Vermont Creamery Crème Fraîche


  • STEP 1

    Heat oven to 350°F.

  • STEP 2

    Peel and core apples; slice about 1/8-inch thick. Place into large bowl; toss with lemon juice. Add sugars; toss to combine. Add flour, salt, and cinnamon; gently toss apples to coat. Set aside.

  • STEP 3

    Combine 2 1/2 cups flour and salt In separate bowl; gently toss to combine. Cut in butter with pastry blender or fork, gently stirring to ensure every crumb of butter is pea size and coated in flour.

  • STEP 4

    Add in ice water, 1 tablespoon at a time, mixing until dough begins to take shape. Gently knead with your fingers to help bring dough together. Add more water a little at a time, if needed.

  • STEP 5

    Cut dough into two sections, and gently shape into flat disks. Roll one disk to slightly larger than pie plate, molding into pie plate.  Spoon prepared apple mixture into pastry, spreading until filling is even.

  • STEP 6

    Roll second disk until slightly larger than pie plate. Lay on top of filled pie and crimp to seal. Brush top of crust lightly with milk.

  • STEP 7

    Bake 45–50 minutes or until apples are soft and crust is lightly golden. Let cool 10–15 minutes.

  • STEP 8

    Serve with a healthy dollop of crème fraîche or vanilla crème fraîche.