Description
Apple Butter Pie is a luscious dessert featuring a flaky, buttery crust filled with a smooth apple butter custard and topped with a crunchy oat streusel. This pie blends warm spices like cinnamon, cloves, and nutmeg, creating a perfect balance of autumn flavors that are comforting and sweet. Ideal for fall gatherings or holiday celebrations, it serves eight and requires some chilling time to set perfectly.
Ingredients
Units
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 using your hands until the butter pieces resemble walnut halves, ensuring the butter stays coated in flour. Add the cold water and apple cider vinegar and toss to combine. If needed, add more water 1 tablespoon at a time until the dough comes together when squeezed, feels moist, and holds together easily but isn’t sticky.
- Chill the Dough: Form the dough into a smooth disc, cover it tightly with 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 and Fit 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. Transfer and gently press it into a 9-inch pie plate, making sure it fits snugly. Refrigerate the crust until cold, about 10 minutes.
- Trim and Crimp Edges: Trim the edges, leaving about a 1-inch overhang. Tuck and fold the edges under themselves to make them flush with the pie plate rim, then crimp the edges for a decorative finish. Refrigerate again for another 15 minutes to chill.
- Prebake the Crust: Preheat the oven to 400°F (204°C). Line the crust with parchment paper and fill with pie weights or dried beans to prevent rising. Place the pie plate on a baking sheet and bake for 12 to 15 minutes until the crust is lightly golden. Remove the parchment and weights carefully.
- Prepare the Topping: In a large bowl, combine the oats, brown sugar, flour, granulated sugar, and cinnamon. Add the cold butter and rub it into the mixture using your hands until the butter pieces are pea-sized and the topping clumps together when squeezed.
- Make the Filling: Reduce the oven temperature to 375°F (190°C). In a large bowl, whisk together the apple butter, sweetened condensed milk, and eggs until smooth. Add the vanilla, cinnamon, ground cloves, and nutmeg and whisk until fully combined.
- Assemble the Pie: Pour the filling into the prebaked crust and smooth the top with a spatula. Evenly sprinkle the oat topping over the filling, covering it completely.
- Bake the Pie: Bake for 35 to 45 minutes until the filling is slightly jiggly in the center and the topping is golden brown.
- Cool and Chill: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours or up to overnight before serving to allow the filling to fully set.
Notes
- Use cold butter and water to ensure a flaky crust.
- Pie weights or dried beans help prevent crust shrinking or bubbling during prebaking.
- Chilling the dough multiple times helps maintain the crust’s shape and texture.
- Do not overbake the filling; a little jiggle in the center indicates it’s done.
- Refrigerate the pie before slicing for cleaner, firmer slices.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 30g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
