Description
This Apple Butter Pie features a flaky homemade crust filled with a luscious apple butter custard, topped with a crunchy oat and cinnamon streusel. Perfectly spiced with cinnamon, cloves, and nutmeg, this pie offers a comforting balance of sweet and warm flavors, making it an ideal dessert 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
- Prepare the crust dough: In a large bowl, whisk together all-purpose flour, granulated sugar, and kosher salt. Add the cold unsalted butter cubes and rub them into the dry ingredients with your hands until the butter pieces are the size of walnut halves and well coated in flour. Gradually add the cold water and apple cider vinegar, tossing to combine. Add more water 1 tablespoon at a time as necessary until the dough holds together when squeezed but isn’t sticky.
- Chill the dough: Form the dough into a smooth disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days. You may also freeze the dough for up to 1 month.
- Roll out and shape crust: Let the dough sit at room temperature for 5 to 10 minutes before rolling it on a lightly floured surface into a 12-inch round. Transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Refrigerate the shaped dough until cold, about 10 minutes.
- Trim and crimp edges: Trim the edges to leave a 1-inch overhang. Fold the edges underneath to align with the pie plate edge and crimp them. Refrigerate the prepared crust again for about 15 minutes to firm up.
- Blind bake the crust: Preheat the oven to 400°F (204°C). Line the dough with parchment paper and fill with pie weights or dry beans. Place the pie plate on a baking sheet and bake for 12 to 15 minutes until lightly golden. Remove parchment and weights carefully.
- Make the topping: In a large bowl, combine old-fashioned oats, packed light brown sugar, all-purpose flour, granulated sugar, and ground cinnamon. Add cold unsalted butter cubes and rub them into the oat mixture with your hands until the butter pieces are pea-sized and the topping holds together when squeezed.
- Prepare the filling: Reduce oven temperature to 375°F (190°C). In a large bowl, whisk together apple butter, sweetened condensed milk, and eggs until smooth. Stir in ground cinnamon, pure vanilla extract, ground cloves, and ground nutmeg until fully combined.
- Assemble the pie: Pour the apple butter filling into the pre-baked crust and smooth the top with a spatula. Evenly crumble the prepared topping over the filling.
- Bake the pie: Bake at 375°F (190°C) 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 for at least 2 hours or overnight to allow it to set fully before serving.
Notes
- Be sure to keep the butter cold for the crust and topping to ensure a flaky texture.
- Use pie weights or dry beans for blind baking to prevent the crust from puffing up or shrinking.
- Refrigerate the pie after baking to help the filling set and make slicing easier.
- Store leftover pie covered in the refrigerator for up to 3 days.
- You can substitute apple cider vinegar with white vinegar or lemon juice if unavailable.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
