Cinnamon Sugar Apple Butter Pie
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 Flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup (220g) unsalted butter, cold and cubed (European style preferred)
- 1/4 cup ice water
- 1/4 cup (60g) sour cream
- 1 cup (270g) apple butter
- 3 large eggs, divided
- 1/4 cup (50g) dark brown sugar, packed
- 1 tbsp Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 14oz sweetened condensed milk
- 1 tsp vanilla
- 1 1/2 tbsp granulated sugar
- 3/4 tsp ground cinnamon
- Homemade or store bought whipped cream
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Preparation
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.
Step 23
Save recipe for the next time?
Chef's notes
Use high-quality apple butter for a deeper flavor.
Allow the pie to fully chill in the refrigerator to set properly.
