Description
Homemade cinnamon sugar apple butter pie delivers pure autumn comfort with silky spiced filling nestled in a flaky golden crust. Sweet orchards and warm kitchen memories merge in each delectable slice, inviting you to savor seasonal bliss.
Ingredients
Scale
Pie Ingredients:
Main Ingredients:
- 1 cup (270g) apple butter
- 3 large eggs
- 14 ounces (397 grams) sweetened condensed milk
- 1 cup (220 grams) unsalted butter, cold and cubed (European style preferred)
- 2 ½ cups (345 grams) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
Sweeteners and Spices:
- ¼ cup (50 grams) dark brown sugar, packed
- 1 tablespoon sugar
- 1 ½ tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¾ teaspoon ground cinnamon
Additional Ingredients:
- ¼ cup ice water
- ¼ cup (60 grams) sour cream
- 1 tablespoon Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Homemade or store-bought whipped cream
Instructions
- Mix gluten-free flour, sugar, and salt in a spacious mixing bowl, creating a uniform dry foundation for the delicate pastry.
- Incorporate cold butter cubes into the flour mixture, gently breaking them down until resembling small pebbles. Refrigerate briefly if butter becomes too warm.
- Introduce ice water and sour cream to the flour blend, carefully combining until a cohesive dough emerges. Add minimal extra water if necessary to achieve proper consistency.
- Divide the dough into two portions – one larger for the primary crust and a smaller section for decorative leaves. Wrap separately and chill thoroughly.
- On a generously floured surface, roll out the primary dough portion to fit a pie dish. Carefully transfer and press into the dish, sealing any potential cracks.
- Trim excess dough around the edges, creating an elegant crimped border using fingertips.
- Separate an egg, reserving the yolk for later use. Brush the pie shell interior with egg white to create a protective barrier against moisture.
- Temporarily freeze the prepared pie shell to maintain its structural integrity.
- Preheat the oven to 400°F. Roll out the secondary dough portion and cut decorative leaf shapes using appropriate cutters.
- Blind bake the pie shell by covering with parchment paper and filling with ceramic weights. Bake initially for 15 minutes, then remove weights and continue baking until lightly golden.
- Create a cinnamon sugar mixture by combining granulated sugar and ground cinnamon. Coat the baked pastry leaves in this fragrant blend.
- Whisk apple butter, eggs, brown sugar, flour, cinnamon, salt, sweetened condensed milk, and vanilla until achieving a silky, uniform filling.
- Pour the prepared filling into the pre-baked shell, sprinkling reserved cinnamon sugar across the surface.
- Bake initially at 400°F for 10 minutes, then reduce temperature to 350°F. Continue baking until the filling sets completely.
- Allow the pie to cool at room temperature for half an hour, then refrigerate for several hours to achieve optimal texture.
- Before serving, garnish with delicate whipped cream and arrange the cinnamon-coated pastry leaves as a decorative topping.
Notes
- Make the pie crust ahead of time, allowing at least 1 hour for chilling to ensure a flaky, tender texture.
- Blind baking prevents a soggy bottom, creating a crisp crust that holds up beautifully against the creamy apple butter filling.
- Egg white wash helps create a protective barrier, keeping the crust crisp and preventing moisture from seeping in.
- Decorative pie leaves add a charming, rustic touch and provide an extra layer of cinnamon-sugar crunch.
- Chilling the pie allows the filling to set completely, enhancing the flavor and making it easier to slice cleanly.
- Serve chilled with a dollop of whipped cream to complement the rich, spiced apple butter filling.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 465
- Sugar: 27 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg