Description
This creamy Apple Butter Pie combines a silky spiced custard, flaky homemade gluten free crust, and crisp cinnamon sugar topping. Chill it thoroughly and serve with whipped cream for a festive fall or Thanksgiving dessert.
Ingredients
Scale
- 2 1/2 cups (345g) gluten free 1-to-1 baking flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup (220g) cold unsalted butter, cubed
- 1/4 cup ice water, plus more as needed
- 1/4 cup (60g) sour cream
- 1 cup (270g) apple butter
- 3 large eggs, divided
- 1/4 cup (50g) packed dark brown sugar
- 1 tablespoon gluten free 1-to-1 baking flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- Whipped cream, for serving
Instructions
- Whisk 2 1/2 cups gluten free flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a large bowl.
- Add the cold butter cubes and work them into the flour until pea-sized pieces remain.
- Stir in the ice water and sour cream. Press the dough together, adding water 1 tablespoon at a time only if needed.
- Divide the dough into two portions, with one portion slightly larger. Shape both into disks, wrap tightly, and refrigerate for at least 1 hour.
- Let the larger dough disk rest for 10 minutes. Roll it on a well-floured surface until about 1 inch wider than a 9-inch pie dish.
- Transfer the dough to the dish, press it against the bottom and sides, patch cracks, tuck the overhang underneath, and crimp the edge.
- Separate one egg. Reserve the yolk for the filling and brush the egg white over the bottom and sides of the crust.
- Freeze the prepared pie shell for 15 minutes.
- Preheat the oven to 400°F. Roll the smaller dough disk and cut decorative pastry leaves, if desired. Refrigerate the leaves.
- Line the frozen pie shell with crumpled parchment paper and add pie weights or dry beans.
- Bake the shell and pastry leaves for 15 minutes. Remove any golden leaves, along with the pie weights and parchment.
- Bake the empty shell for another 5 to 8 minutes, until the center no longer looks raw.
- Combine 1 1/2 tablespoons sugar with 3/4 teaspoon cinnamon. Toss the warm pastry leaves with some of the mixture and reserve the remainder.
- Whisk the apple butter, 2 whole eggs, reserved egg yolk, and dark brown sugar in a large bowl.
- Whisk in 1 tablespoon gluten free flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
- Add the sweetened condensed milk and vanilla, then whisk just until smooth.
- Pour the filling into the partially baked shell and sprinkle it with the remaining cinnamon sugar.
- Bake for 10 minutes at 400°F. Reduce the temperature to 350°F and bake for 30 to 40 minutes, until the edges set and the center gently wobbles.
- Cool the pie at room temperature for 30 minutes. Refrigerate uncovered for at least 2 hours, preferably 4 hours or overnight.
- Top with whipped cream and cinnamon sugar pastry leaves before slicing and serving.
Notes
- Keep the butter, ice water, and shaped crust cold for the flakiest pastry.
- Use a gluten free flour blend that contains xanthan gum.
- Choose thick, flavorful apple butter because it provides the main apple flavor.
- Do not overmix the custard or bake it until completely rigid.
- Store the refrigerated pie for up to 4 days.
- Store decorative pastry leaves separately so they remain crisp.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 612
- Sugar: 39
- Sodium: 336
- Fat: 35
- Saturated Fat: 22
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 69
- Fiber: 2
- Protein: 8
- Cholesterol: 156