Served in the perfect holiday gift!
Growing up down the road from a apple orchard in my hometown of Camden Delaware, I have always really enjoyed apple butter -- on my toast, PB&Js and even by the spoonful! But I had never thought to try making an apple butter pie -- until now!
To make this pie even sweeter, as a gift to my mom for her birthday, I baked it in a dish I had customized with her mother's (my grandma's), handwritten pie recipe. This delightful little surprise brought to you by PH Pottery, an Etsy shop out of Wisconsin.
When the time came to serve the pie, I had my mother do the honor. Once all but one of the pieces had been removed from the dish, I asked her to take a closer look. Then came the tears. While we lost my grandma 30 years ago, her spirit and recipes live on and continue to help our family make special memories through her passion for baking and cooking with love.
This recipe has 6 ingredients and the prep, cook and cool time is about 4 hours. Time is reduced to approx. 1.5 hours if you use pre-made crust and don't cool to room temperature.
Ingredients
Pie crust - homemade or pre-made
4 ounces cream cheese, room temperature
1 large egg, plus 2 egg yolks (reserve egg whites for brushing on crust)
1 (14-ounce) can sweetened condensed milk
2 cups sweetened, well spiced, apple butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions
Make your pie crust in advance and let chill in the refrigerator for at least an hour before rolling and placing into the pie dish.
Make extra crust so you have enough to create leaf cutouts for a fun fall touch!
Pre-heat Over to 425 degrees.
Bake pie crust for 30 min. Take out and brush the inside of the crust with egg white then put back in the over to bake for another 5min. Remove and cover the crust edges with foil and set aside while you make your filling.
In a medium mixing bowl beat the cream cheese, egg and egg yolks on medium speed until blended and smooth. Add the sweetened condensed milk, apple butter, salt and vanilla. Blend on low until fully incorporated.
Carefully pour the filling into the crust and bake for 15 minutes before pulling out to decorate.
Brush egg whites on the leaf cutouts and position them on your pie in your desired design.
Reduce the temperature to 350 degrees and continue baking for another ~35-40 minutes.
Remove the foil and cool on a wire rack for 2 hours. Serve immediately or refrigerator until it's time to enjoy!
Quick Takeaways
Be sure to puncture the pie crust with a fork before baking so it does not rise.
To control the pie crust from shrinking, place the pie shell in the freezer for 30 minutes before the blind bake.
Stick a toothpick in the center of the pie and if it comes out clean, your pie is ready!
Get creative with your cutouts to create a festive feel for any season or occasion! Here are a few sets I have purchased from Amazon:
Comments