Apple butter pie

This Apple Butter Pie is a completely unique twist on a classic fall taste. It’s so simple to make, thanks to the use of save-sold apple butter, and has a silky, easy filling. Bake it up in an entire-grain Spelt Pie Crust and serve it with Maple Whipped Cream for a a laugh, apple-flavored pie.

It’s so good.

When it involves pumpkin pie, I’m on the fence. Give me pumpkin desserts, pumpkin bread, pumpkin cookies, pumpkin shakes. But when it comes to pie, I’m so iffy. There’s simply some thing approximately it that I don’t quite like. But don’t take that as me now not ingesting it, because with an astronomical amount of whipped cream, I’ll totally polish off a slice.

But this pie? This pie I can get behind. It’s apple-y, creamy, clean, and clearly heavenly, in particular topped with a mountain of freshly whipped cream and a light dusting of cinnamon sugar for texture and crunch.

It’s a terrific opportunity to individuals who don’t necessarily like pumpkin pie but want something hearty and scrumptious for Thanksgiving or harvest season. It has the equal gooey, smooth texture but made with instantly-up apple butter, that’s this kind of exquisite seasonal factor. Use store-bought or home made apple butter for an exceptional taste.

I desire you enjoy!

I have had many pie failures. Pie crusts oozed butter onto the ground of my oven, almost putting the oven on fireplace. There had been greasy pie crusts that appeared so wrong. So, so wrong. There become a pie that actually regarded to refuse to bake, so after over an hour and a half of, I set the oven to broil. In case you’re thinking, that pie almost stuck hearth and become scorched past restore.

Pie should not be stressful and I now have an all-butter pie crust recipe I like it’s easy with easy ingredients, made within the meals processor, and that holds its shape when baked. I’m going to stick to it any further.

Apple butter pie

Recipe by anpawi
Servings

12

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

435

kcal
Total time

2

hours 

This Apple Butter Pie is a completely unique twist on a classic fall taste. It’s so simple to make, thanks to the use of save-sold apple butter, and has a silky, easy filling. Bake it up in an entire-grain Spelt Pie Crust and serve it with Maple Whipped Cream for a a laugh, apple-flavored pie.

Ingredients

  • Easy all butter pie dough
  • 1 (1 ) large egg beaten with 1 tbsp water to brush on edge of pie to glue decorative braid to crust edges

  • ¼ tsp (¼ tsp) Diamond crystal fine kosher salt

  • 2 tsp (2 tsp) granulated sugar

  • 83 mL (⅓ cup) cold water

  • 173 grams (¾ cup) unsalted butter cut into cubes, cold

  • 258 grams (2 cups) all-purpose flour

  • Apple butter pie filling
  • 1 tsp (1 tsp) ground cinnamon

  • ½ tsp (½ tsp) ground ginger

  • ¼ tsp (¼ tsp) ground nutmeg

  • ¼ tsp (¼ tsp) Diamond crystal fine kosher salt

  • 60 mL (¼ cup) pure maple syrup

  • 250 mL (1 cup) whipping cream (35 % fat)

  • 50 grams (¼ cup) light brown sugar

  • 480 g (2 cups) apple butter

  • 2 pinches (2 pinches) ground cloves

  • 3 (3 ) large eggs

  • whole milk (3.25 % fat) to brush surface edges of crust

Directions

  • To make the all-butter pie dough and pie crust
  • In the bowl of a food processor, combine the flour with the salt and sugar. Add the butter and pulse to form a coarse crumble with butter lumps.
  • Add the water, and pulse to combine. You can continue to run the processor to form a ball of dough or do this on your work surface by hand.
  • Divide the dough into two disks, wrap in plastic wrap, and chill for 1 hour.
  • Roll out the first disk of dough to about a 12 inch diameter disk or so on a floured surface with a rolling pin. Transfer to a metal pie plate and make sure to work the dough into the corner edges of the pie plate. Trim the edges and place the pie in the fridge.
  • Roll out the second disk of dough to a very long rectangle that is quite thin. Cut thin strips of dough, then braid the strips together, three at a time. 
  • In a small bowl, whisk together the egg with 1 tbsp water. Brush the edges of the chilled pie shell with the egg wash, then press the braids to the brushed edges to stick them onto the edge. You can weave the ends of the braids together for a seamless look OR just cut out some leaf shapes with the dough scraps and hide the seams with them, glueing down the shapes with a little more egg wash.
  • Place the pie shell in the fridge and chill for 20 minutes.
  • Make the filling and bake the pie
  • Preheat the oven to 350ºF.
  • In a large bowl, whisk together all the apple butter pie filling ingredients EXCEPT the milk. When the pie shell has chilled, carefully pour the pie filling into the shell. Brush the braid with a little whole milk.
  • Place the pie on the middle rack of the oven and bake for 1 hour 20 minutes. The surface will crack, the centre will still jiggle, but the crust will be nice and golden and the pie filling will finish setting as it cools.
  • Place the baked pie on a wire rack to cool completely before serving (I set the rack on my balcony outside, which is 0ºC to cool/chill the pie at the same time).
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About the author: anpawi

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