bake 30 mins


10 mins to prep, 30 mins to chill


8 servings

This is a recipe to memorize! The cream cheese makes it more forgiving than a typical short crust pie dough, and the baking powder gives it just a little bit of lift. The hardest part is the waiting and resting, so prep a few crusts, and have them at the ready to bake off with whatever fruit happens to be on hand.


  • 4 oz unsalted butter, cold, cubed
  • 3 oz cream cheese, cold, cubed
  • 6 ½ oz AP flour
  • ⅛ tsp salt
  • ⅛ tsp baking powder
  • 1 ½ Tb cold water
  • 1 ½ tsp cider vinegarfilling:
  • 4 each ripe apples, peeled and sliced
  • ½ cup sugar
  • ¼ tsp cinnamon
  • pinch kosher salt


  1. Preheat the oven to 400.
  2. Whisk together the flour, salt and baking powder in a bowl.
  3. Add cream cheese, and using two butter knives or a pastry cutter, blend cream cheese into flour mixture until you achieve a pebbly texture. This can also be done in a food processor, if you want.
  4. Add the frozen butter cubes and cut in until the butter is pea sized.
  5. Add the water and vinegar, mixing with your hands until uniformly lumpy. The mixture will be in particles and not hold together, and have chunks and smears of butter visible throughout.
  6. Spoon the mixture into the ziplock bag and press together until formed into a disc.
  7. Squeeze out excess air and chill in the fridge for 30 minutes, or hold in the freezer for up to a month.
  8. Meanwhile, combine the sliced apples, sugar, cinnamon, and pinch of salt in a mixing bowl, let sit for 30 minutes.
  9. Unwrap the dough from plastic wrap and place between 2 sheets of waxed paper.
  10. Flatten with a rolling pin and roll out into a large disc 1/4” thick.
  11. Gently transfer the dough to a cookie sheet and chill if too warm. Dough should still feel firm to the touch.
  12. Arrange the apples in rings, leaving an inch of border for the crust.
  13. Fold and pinch the border over.
  14. Brush the border with milk and sprinkle with sugar.
  15. Place in the oven on the middle rack.
  16. Bake uncovered for 30 minutes, or until the juices are bubbling slowly. If the crust starts to darken before the filling, make a little tin foil tent to prevent scorching and continue baking.