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Cinnamon Sugar Apple Butter Pie Recipe

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4.2 from 10 reviews

This Cinnamon Sugar Apple Butter Pie combines a luscious apple butter filling with a tender homemade gluten-free pie crust, topped with delightful cinnamon sugar leaves. Perfectly spiced and creamy, this pie is a comforting dessert that is both gluten-free and wonderfully festive for any gathering or holiday dessert table.

  • Total Time: 2 hours 35 minutes (including chilling and cooling)
  • Yield: 8 servings

Ingredients

Gluten Free Pie Crust

  • 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

Apple Butter Pie Filling

  • 1 cup (270g) apple butter
  • 3 large eggs, divided (2 whole eggs + 1 yolk for filling, 1 egg white for crust)
  • 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
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla bean paste

Cinnamon Sugar Topping

  • 1 1/2 tbsp granulated sugar
  • 3/4 tsp ground cinnamon

To Serve

  • Homemade or store bought whipped cream

Instructions

  1. Prepare the Gluten Free Pie Crust: In a large bowl, whisk together the gluten free baking flour, sugar, and salt. Add the cold cubed butter and toss to coat with flour. Using your fingers, two forks, or a pastry cutter, work the butter into the flour until the mixture forms small pea-sized lumps. Chill the mixture if the butter softens.
  2. Add Liquids: Pour in the ice water and stir gently to hydrate, then mix in the sour cream. If dough is too dry, add water 1 tbsp at a time until it comes together into a mass. Divide the dough into two pieces, one slightly larger for the bottom crust.
  3. Chill Dough: Form each piece into 1-inch thick disks, wrap in plastic wrap, and chill for at least 1 hour.
  4. Roll Out Bottom Crust: Remove the larger dough disk and let it sit at room temperature for 10 minutes. Roll it out on a generously floured surface to about an inch larger than your pie dish diameter. Patch any cracks as necessary.
  5. Fit Crust into Pie Dish: Carefully transfer rolled dough to pie dish, pressing into the sides and trimming excess. Crimp edges.
  6. Brush with Egg White and Freeze: Separate one egg from the group; reserve yolk for filling and brush the bottom and sides of the crust with the egg white. Freeze the crust until the egg white is solid, about 15 minutes. Preheat oven to 400°F (204°C) during this time.
  7. Prepare Pie Leaves: Roll out remaining dough and use leaf-shaped cookie cutters to cut out pie leaves. Place leaves on a parchment-lined sheet and refrigerate.
  8. Blind Bake Pie Shell: Line frozen crust with wrinkled parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, then remove weights and parchment. Bake another 5-8 minutes until center is set. Bake leaves separately until golden if not done with shell.
  9. Make Cinnamon Sugar Topping: Mix granulated sugar and ground cinnamon. Toss warm pie leaves in this mixture and reserve some sugar mixture for filling.
  10. Prepare Pie Filling: In a large bowl, whisk together apple butter, 2 eggs plus 1 yolk, and dark brown sugar. Add the flour, cinnamon, and salt, whisking to combine. Whisk in sweetened condensed milk and vanilla bean paste until smooth.
  11. Assemble and Bake: Pour filling into the cooled pie shell. Sprinkle remaining cinnamon sugar topping evenly on top. Bake at 400°F for 10 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 30-40 minutes until filling is set but slightly jiggly in the center.
  12. Cool and Chill: Let pie cool at room temperature for 30 minutes, then refrigerate uncovered for at least 2 hours or overnight to fully set.
  13. Serve: Top the pie with whipped cream before serving for an extra creamy touch and enjoy!

Notes

  • Using European style butter with higher fat content improves the crust texture.
  • Chilling the dough properly helps prevent cracking and ensures a flaky crust.
  • Brushing the crust with egg white creates a moisture barrier to keep the crust crisp.
  • Pie leaves add a decorative touch but are optional.
  • Apple butter adds a rich, concentrated apple flavor without chunks.
  • For best results, use a well-floured surface and gluten free 1-to-1 baking flour to avoid sticking and maintain dough elasticity.
  • Pie should be chilled thoroughly before slicing to ensure clean cuts.
  • Author: Olivia
  • Prep Time: 20 minutes + 1 hour chilling + 15 minutes chilling after egg white brush
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/cinnamon-sugar-apple-butter-pie-recipe/