Description
Apple Butter Pie is a delightful dessert featuring a flaky, buttery crust, a rich and spiced apple butter filling, and a crunchy oat-based topping. This pie perfectly balances sweet and warm autumn flavors, making it an ideal treat for fall gatherings or cozy nights.
Ingredients
Scale
Crust
- 1 1/2 cups (180 g) all-purpose flour, plus more for surface
- 1 Tbsp. granulated sugar
- 1/2 tsp. kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2″ cubes
- 1/4 cup (or more) cold water
- 1 Tbsp. apple cider vinegar
Topping
- 1/2 cup (50 g) old-fashioned oats
- 1/3 cup (70 g) packed light brown sugar
- 1/3 cup (40 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp. ground cinnamon
- 4 Tbsp. (1/2 stick) cold unsalted butter, cut into 1/2″ cubes
Filling
- 2 cups (480 g) apple butter
- 1 (14-oz.) can sweetened condensed milk
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
Instructions
- Prepare the Crust: In a large bowl, whisk together flour, granulated sugar, and salt. Add the cold, cubed butter and rub it into the dry ingredients using your hands until the butter pieces are about the size of walnut halves and well coated in flour. Sprinkle in water and apple cider vinegar, tossing to combine. Add more water one tablespoon at a time if needed, until the dough holds together when squeezed but is not sticky.
- Chill the Dough: Form the dough into a smooth disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 3 days. You can freeze it for up to 1 month if desired.
- Roll and Shape the Crust: Let the dough sit at room temperature for 5 to 10 minutes. On a lightly floured surface, roll the dough into a 12-inch round. Carefully transfer it into a 9-inch pie plate, pressing it gently into the bottom and up the sides. Refrigerate the shaped crust for about 10 minutes until cold.
- Trim and Crimp Edges: Trim the excess dough, leaving a 1-inch overhang. Fold the edges underneath so they are flush with the pie plate edge, then crimp the edges decoratively. Return the crust to the refrigerator for 15 more minutes to firm up.
- Pre-bake the Crust: Preheat the oven to 400°F (204°C). Line the crust with parchment paper and fill with pie weights or dry beans to prevent bubbling. Place the pie plate on a baking sheet and bake for 12 to 15 minutes until lightly golden. Remove parchment and weights.
- Prepare the Topping: In a large bowl, mix the oats, brown sugar, flour, granulated sugar, and cinnamon. Add the cold cubed butter and rub it into the mixture with your hands until the topping holds together when squeezed and the butter pieces are pea-sized.
- Make the Filling: Lower the oven temperature to 375°F (190°C). In a large bowl, whisk together the apple butter, sweetened condensed milk, and eggs until smooth. Stir in the cinnamon, vanilla extract, ground cloves, and nutmeg until fully combined.
- Assemble and Bake the Pie: Pour the filling evenly into the pre-baked crust and smooth the top. Sprinkle the oat topping evenly over the filling. Bake for 35 to 45 minutes until the filling is slightly jiggly in the center and the topping is golden brown.
- Cool and Chill: Let the pie cool to room temperature, then refrigerate it for at least 2 hours or up to overnight to fully set before serving.
Notes
- For best results, use cold butter and cold water to keep the crust flaky.
- Pie weights or dry beans prevent the crust from puffing up during prebaking.
- Chilling the dough before rolling helps prevent shrinkage and cracking.
- Allowing the pie to chill overnight enhances flavor integration and texture.
- The pie can be served with whipped cream or vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
