If you recall a few weeks back, I made some delicious apple butter. I had in mind to bake this particular pie. I couldn't find apple butter anywhere in the shops and so I decided to grab the bull by the horns and make my own.
I was really pleased with how it turned out. I did not spice it. I wanted to wait and spice it when I went to make the pie.
The pie recipe itself was adapted from one I found in the baking book, Pie Academy by Ken Haedrich I have always loved Ken's baking books. I am slowly acquiring them one at a time. This one was a gift from a friend.
Speaking of pies, I was really pleased to be able to use the pie keeper I had bought myself this quarter. I think it is just the cutest thing. I really love ceramics with words on them, especially when it comes to things which are food related.
When I saw this, I could not resist it. I know that the top will only really be relevant in the autumn, but the base should be relevant all year round. And that lifter, well, cute doesn't begin to cover it.
When people think about desserts for the holidays they almost always think of pies, and at this time of year, pumpkin is the most popular. When I was a child, I was not overly fond of pumpkin but have come to really enjoy it as an adult.
When I saw this recipe for an Apple Butter Pie, I knew that I wanted to try it. I have always loved Apple Butter. I used to make it every year when my children were growing up. It was a real family favorite.
I don't really do a lot of preserving any more, and when I do, I try to do small batches. With only me in the household, large batches of anything are no longer prudent.
Apple butter is one of those things that goes really well with pork. Pork Chops. Ribs, roasts, etc. It also makes a great filling for spice cakes or cookies, and it is great on biscuits or toast.
It also really shines in this beautiful pie. This is a pie that would make an excellent substitution for pumpkin pie at your holiday celebrations. It would be an excellent Thanksgiving pie!
It is rich and silky, smooth and well spiced. Whipped cream dolloped on top is the best way to enjoy it, but in all truth, I could eat the filling with just a spoon!
WHAT YOU NEED TO MAKE APPLE BUTTER PIE
Other than the apple butter, everything else is pretty straightforward!
- 1 partially baked 9-inch single crust pie shell
- 3 large free-range eggs, at room temperature
- 1 3/4 cups (about 435g) Spiced apple butter (see note)
- 1/3 cup (80ml) half and half cream (single cream)
- 1/4 tsp salt
- 1 TBS fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/2 tsp vanilla extract
- 4 TBS butter, melted
- whipped cream
I didn't make my own pastry this time for the sake of expediency. If you want the recipe for my butter & lard pastry, you can find it here. It turns out beautifully each and every time.
To blind bake/partially bake a single crust: Roll your pastry out and place into your pie dish. Flute and trim as desired. Tear off a sheet of aluminum foil large enough to line the pie shell. Fill with about 1 1/2 pounds of dry beans (black, pinto, lima or another large bean). You can also use ceramic pie weights.
Beans work well, however, as does rice. Bake at 375*F/190*C/ gas mark 4 for about 10 minutes. Remove from the oven. Remove the foil and beans and then proceed as per the recipe.
Doing this when you have a really wet filling such as pumpkin or this one, or any other custard type of pie where the filling bakes in the shell, ensures that your crust will turn out crisp and not soggy on the bottom.
As I said, I made my own apple butter a few weeks back. It was very easily done. If you are lucky enough to be able to find some in your shops, then by all means use a purchased apple butter. Taste it before you use it to make sure it has enough sugar and spice in it. You can always add more of either ingredient if need be.
HOW TO MAKE APPLE BUTTER PIE
If you can make a custard or pumpkin pie, you can make this pie. It is easy peasy, lemon squeasy! Do note there is a temperature change part of the way through the baking time.
Preheat the oven to 375*F/190*C/ gas mark 5. Place your partially baked pie shell onto a baking sheet.Whisk the eggs and sugar together in a bowl until well combined, using an electric mixer. Add the apple butter, cream, salt, lemon juice and zest. Beat together until smooth. Beat in the melted butter and vanilla. Pour into the pie shell.Bake in the preheated oven for 15 minutes. Reduce the heat to 350*F/180*C/ gas mark 4 and bake for a further 25 to 30 minutes longer. The sides will have begun to puff and the filling will be set. The center will probably still look a little glossy.Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 2 hours prior to serving.Cut into wedges to serve. Delicious served with a dollop of whipped cream on top. Refrigerate any leftovers.
This was an excellent pie with a beautiful apple flavor, nicely spiced as well. It was rich and delicious, with a silky almost indulgent filling. Don't skip the whipped cream!
I think this would make an excellent dessert option for Thanksgiving and make a beautiful change or choice for those who are not fond of pumpkin pie. I highly recommend!
Here are a few more delicious options for your Thanksgiving or Christmas pies:
BEST BUTTERSCOTCH PIE - This was my mother-in-law Elizabeth's recipe, shared to me over 40 years ago now. It is rich and indulgent and perfect holiday fare. The from scratch, sweet butterscotch filling is topped with a fluffy meringue. This was always my ex-husband's choice of dessert on his birthday.
APPLE COBBLESTONE PIE - A delicious single crust apple pie, filled with quartered apples and topped with a crisp, sweet and buttery coconut topping. What's not to love about this!
Yield: 8-10Author: Marie Rayner
Apple Butter Pie
Prep time: 10 MinCook time: 45 MinTotal time: 55 MinThis pie is a great choice for a Thanksgiving or holiday pie. With a texture similar to Pumpkin pie, it makes a great option for those who are not fond of pumpkin. Rich, smooth and well spiced.Ingredients
- 1 partially baked 9-inch single crust pie shell
- 3 large free-range eggs, at room temperature
- 1 3/4 cups (about 435g) Spiced apple butter (see note)
- 1/3 cup (80ml) half and half cream (single cream)
- 1/4 tsp salt
- 1 TBS fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/2 tsp vanilla extract
- 4 TBS butter, melted
- whipped cream
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Place your pie shell onto a baking sheet.
- Whisk the eggs and sugar together in a bowl until well combined, using an electric mixer.
- Add the apple butter, cream, salt, lemon juice and zest. Beat together until smooth.
- Beat in the melted butter and vanilla. Pour into the pie shell.
- Bake in the preheated oven for 15 minutes. Reduce the heat to 350*F/180*C/ gas mark 4, and bake for a further 25 to 30 minutes longer.
- The sides will have begun to puff and the filling will be set. The center will probably still look a little glossy.
- Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 2 hours prior to serving.
- Cut into wedges to serve. Delicious served with a dollop of whipped cream on top. Refrigerate any leftovers.
Notes
You can make your own spiced apple butter for this recipe. See my recipe here for a basic small batch apple butter, which makes just enough for the pie. It is not a spiced apple butter so you will need to add 1/2 tsp of cinnamon and 1/4 tsp each of nutmeg and ground cloves to the pie. Taste and add more if you want it spicier.
If purchasing apple butter for the pie, note that they can vary greatly by brand in both sweetness and spice. Taste to see if it is as you like. It is very simple to add a bit more sugar and spice, whisking in as needed.
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