Description
Apple Butter Pie combines a tender homemade crust with a creamy spiced apple butter filling and a crunchy oat topping. This comforting dessert balances rich flavors of cinnamon, cloves, and nutmeg with the sweetness of apple butter and condensed milk, perfect for fall or any cozy occasion.
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
- Make the crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and rub them into the dry ingredients with your hands until the butter pieces are about the size of walnut halves, ensuring they remain coated in flour. Gradually add the cold water and apple cider vinegar, tossing to combine. Continue adding water 1 tablespoon at a time until the dough holds together when squeezed but remains moist without being sticky.
- Chill the dough: Shape the dough into a smooth disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days. You can also freeze it for up to 1 month.
- Roll out the crust: Allow the dough to sit at room temperature for 5 to 10 minutes to soften slightly. On a lightly floured surface, roll the dough out to a 12-inch round. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Refrigerate the crust to firm up, about 10 minutes.
- Shape the edges: Trim the edges, leaving a 1-inch overhang. Fold the overhang underneath itself to align with the rim of the pie plate, then crimp the edges decoratively. Refrigerate again for about 15 minutes to keep the dough cold.
- Blind 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. Place the pie plate on a baking sheet and bake until lightly golden, 12 to 15 minutes. Remove the parchment and weights and set aside.
- Prepare the topping: In a large bowl, combine oats, brown sugar, flour, granulated sugar, and cinnamon. Add the cold butter and rub it into the oat mixture using your hands until the butter pieces are about pea-sized and the topping holds together when squeezed.
- Make the filling: Lower the oven temperature to 375°F (190°C). In a large bowl, whisk together apple butter, sweetened condensed milk, and eggs until smooth. Stir in cinnamon, vanilla extract, ground cloves, and nutmeg until evenly combined.
- Assemble the pie: Pour the filling into the prebaked crust and smooth the top evenly. Sprinkle the prepared oat topping evenly over the filling.
- Bake the pie: Bake for 35 to 45 minutes, until the filling is slightly jiggly in the center and the topping turns golden brown.
- Cool and chill: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours or up to overnight to allow the filling to set fully before serving.
Notes
- Pre-chilling the dough and topping butter helps achieve a flaky crust and crumbly topping.
- Blind baking the crust prevents sogginess from the moist filling.
- The filling is rich and sweet; chilling ensures it firms up for neat slices.
- Use pie weights or dry beans to keep the crust from puffing during blind baking.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
