Cinnamon Sugar Apple Butter Pie As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 1 hour 60 minutes + 4 hours cooling Prep Time 1 hour Cook Time 40 minutes Rating 5 out of 5 stars (6) Ingredients 8-10 slices 2 1/2 cups (345g) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour1 tbsp sugar1/2 tsp salt1 cup (220g) unsalted butter, cold and cubed (European style preferred)1/4 cup ice water1/4 cup (60g) sour cream1 cup (270g) apple butter3 large eggs, divided1/4 cup (50g) dark brown sugar, packed1 tbsp Bob’s Red Mill 1-to-1 Gluten Free Baking Flour1/2 tsp cinnamon1/2 tsp salt14oz sweetened condensed milk1 tsp vanilla1 1/2 tbsp granulated sugar3/4 tsp ground cinnamonHomemade or store bought whipped cream Calories AmericanDessertsKid-FriendlyBakingDairyEggsGluten-FreeIntermediateThanksgivingFallSweetCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In a large bowl, whisk together the gluten free flour, sugar, and salt. Step 2 Add the cubed butter to the bowl and toss to coat the cubes in flour. Step 3 Work the butter into the flour using your fingers, two forks, or a pastry cutter until the butter is evenly dispersed into small pea-sized lumps. Place the bowl into the refrigerator to chill for 30 minutes if the butter starts to melt. Step 4 Pour in the 1/4 cup of ice water and stir to evenly hydrate. Mix in the sour cream. Step 5 If the dough looks too dry, work it together with your hands. If it’s still crumbly, mix in 1 tbsp of water at a time until it forms into a large mass. Step 6 Split the dough into two pieces, one slightly larger than the other for the bottom crust and pie leaves on top. Step 7 Place each dough piece onto plastic wrap, form into a 1-inch thick disk, and wrap tightly. Chill for at least 1 hour. Step 8 Remove the larger piece of dough, let sit at room temperature for 10 minutes, then roll it out on a well-floured surface using gluten free flour. Step 9 Roll to a diameter about an inch larger than your pie dish, then roll onto your rolling pin and into the pie dish. Patch any cracks with your fingers. Step 10 Tuck under any overhang and crimp the edges. Step 11 Separate an egg white from an egg for the filling, brush the egg white onto the pie dough bottom and sides to create a barrier. Step 12 Freeze the pie shell for about 15 minutes until the egg white is set. Preheat the oven to 400F. Step 13 Roll out the second dough half, cut leaves using cookie cutters, and place on a parchment-lined baking sheet. Refrigerate until needed. Step 14 Line the pie shell with parchment paper, fill with pie weights or dry beans, and bake for 15 minutes. Step 15 Remove weights and parchment, bake for another 5-8 minutes. Bake the leaves alongside until golden brown, remove if done earlier. Step 16 Toss warm leaves in cinnamon sugar. Step 17 Whisk apple butter, 2 eggs + 1 yolk, and sugar in a large bowl. Step 18 Whisk in flour, cinnamon, and salt. Step 19 Add sweetened condensed milk and vanilla. Pour filling into the pie shell and top with remaining cinnamon sugar. Step 20 Bake at 400F for 10 minutes, reduce to 350F, and bake for 30-40 minutes. Step 21 Cool at room temperature for 30 minutes, then refrigerate uncovered for at least 2 hours or overnight. Step 22 Top with whipped cream before serving. Chef’s notes Use high-quality apple butter for a deeper flavor.Allow the pie to fully chill in the refrigerator to set properly.
