Apple butter pie is a lot like pumpkin pie, but with apple butter instead! Its rich and gooey apple butter filling is perfectly warm and delicious. Paired with this easy pie crust recipe, you may have just found your new favorite pie!
Does anyone else love apple butter as much as I do? It’s one of my favorite spreads for toast come autumn. Since it is pie season I thought making an apple butter pie would be a genius idea. I was definitely right.
This apple butter pie is so creamy and flavorful. As far as pies go it’s definitely on the easier end of the spectrum. The filling comes together in less than 5 minutes and the decoration is completely up to you! I cut out little leaves from my pastry and added them to the border of the pie, but let your creativity flow when it comes to the decoration!
You will need
Apple Butter– I find that the White House Brand works best. Other brands or even homemade apple butter can vary in sweetness. If you do choose to use a different kind of apple butter, and it’s on the sweeter side, I recommend eliminating the extra sugar in the recipe.
Sugar-after testing this apple butter pie recipe many times I find that just ⅓ cup of granulated sugar works perfectly. Pay attention to the above note on apple butter brands and adjust the sweetness if necessary.
Cinnamon– 1 tsp of cinnamon to enhance the fall flavor of this apple butter pie!
Flour-for texture
Eggs-for richness and to set the pie
Butter-for more rich flavor
Salt
Karis’ tips for the best pie crust
This apple butter pie recipe features an all butter homemade pie crust. While you certainly can skip the homemade crust and pick up your favorite one at the store, if you have a few extra moments during the week that you will need your pie, I think making it homemade is totally worth it!
- Keep your butter COLD! The beauty of pastry is that perfect layering of butter and flour. In order to maintain those layers, we need to keep our butter cold for about 95% of the process. This is why we use ice water in the dough, to keep the butter from getting too warm. Once you’ve made your pie dough, wrap it and stick it in the fridge until you need it again.
- Use 1 Tbsp of vodka in the dough. The alcohol evaporates in the oven making the pastry even more tender and delicious, I highly recommend this step! I’ve been using the same $6 bottle of vodka for my pies for a few years now!
- A sneaky method to achieve flaky layers. In order to create even more flaky layers (can you tell that’s the theme here!?) in this apple butter pie, I like to perform a letter or tri-fold method to my pie dough. Just before rolling out the dough to place it in the pie dish, roll the chilled dough into a rough rectangle about 10”x5”. Perform the ⅓ fold technique to the dough by folding one short end ⅓ of the way over itself. Then fold the other short end over the previous fold. This process is similar to folding a piece of paper into thirds. Roll the dough into another 10” x 5” rectangle and perform the folds one more time. Then proceed to roll out the dough as normal!
- A food processor is fine, but hands work better. I’ll admit, I make my pie crust in a food processor like 90% of the time. But if you want the very best pastry, making it by hand is the way to ensure your pastry does not get overworked. You can mix in your butter by pressing it into the flour with your fingers, or use a dough cutter if your hands tend to run warm!
As always, serve this apple butter pie up with fresh whipped cream, or vanilla ice cream and enjoy!
Looking for more pie? Check out my Creamy Apple Pie recipe!
Happy Holiday Baking Friends!
Apple Butter Pie
Ingredients
For the Pastry
- 2 1/2 cups all purpose flour
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter 2 sticks, cold, cubed
- 2 Tbsp ice water
- 1 Tbsp vodka see notes
- 1 large egg for egg wash
- coarse sugar optional
For the Apple Butter Filling
- 2 cups apple butter White House brand preferred
- 1/3 cup granulated sugar
- 1 tsp cinnamon
- 1 Tbsp all purpose flour
- 4 large eggs beaten
- 1/4 cup unsalted butter 1/2 stick, melted
- 1/4 tsp salt
Instructions
For the Pastry
- In a food processor, pulse together 2 ½ cups of all purpose flour, 1 Tbsp of granulated sugar, and 1 tsp of salt until combined.
- Add 1 cup (2 sticks) of cold unsalted butter cut into cubes directly into the food processor and pulse until the mixture resembles coarse sand.
- Add 2 Tbsp of ice water and 1 Tbsp of vodka* and mix until the mixture comes together. Do not overmix.
- Turn the dough onto a lightly floured clean surface and bring it together with your hands. Form the dough into a round disc and wrap with plastic wrap.
- Refrigerate the dough for at least 1 hour or overnight.
For the Apple Butter Filling
- In a large bowl whisk together 2 cups of apple butter, 1/3 cup of granulated sugar, 1 tsp of cinnamon, 1 Tbsp of flour, 4 beaten large eggs, 1/2 stick of melted butter and 1/4 tsp of salt. Mix until combined.
For the Assembly
- Preheat the oven to 425°F (roughly 218°F).
- Once the dough has finished chilling, flour your work surface and then remove the dough from the refrigerator and roll it into a rectangle roughly 10” x 5”. The dough will be very hard to work at first. You may allow it to warm up slightly on the counter but not for longer than 10 minutes. It’s important to work with pastry while it is cold.
- Perform the ⅓ fold technique to the dough by folding one short end ⅓ of the way over itself. Then fold the other short end over the previous fold. This process is similar to folding a piece of paper into thirds. Roll the dough into another 10” x 5” rectangle and perform the folds one more time. Be sure to keep your work surface well floured. Separate the dough into two squares after you perform the folds.
- The dough should be pliable enough to work with now, plus we just developed layers that will result in deliciously flaky pastry once baked!
- Roll the dough out to about an inch larger than your pie tin (I recommend a 9" pie dish for this pie). The dough should roughly be about 1/8 inch thick.
- Place the pastry into the pie tin and trim the excess edge.
- Place the dough lined pie tin in the freezer while you roll out the other pastry disc.
- Roll out the other half of the pastry and prepare the top how you prefer. I used cookie cutters to cut out leaves for fall, but the design is up to you.
- Remove the pie tin from the freezer, add the apple butter filling, top it with the pastry leaves, and brush everything carefully with an egg wash.
- Bake at 425°F for about 10 minutes. It is smart to bake the pie on a baking sheet in case it leaks filling. Pay attention to the edges of the crust, if it is browning too quickly, you may want to tent the edge.
- After the 10 minutes, reduce the heat to 365°F (185°C) and bake for another 30 minutes, removing once the pastry has browned properly and the filling has set.
- Once removed, allow the pie to rest for 1-2 hours. Serve with whipped cream or ice cream and enjoy!
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