Apple Butter Pie Recipes

APPLE BUTTER RECIPE

Steps:

• Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
• Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

APPLE BUTTER PIE

Steps:

• In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

EASY APPLE BUTTER PIE

Steps:

• Combine apple butter, milk, eggs in a bowl and mix well. Add sugar, spices and vanilla and continue to mix. Pour into the pie shell. Bake in a preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking 35 to 40 minutes until center is set. Garnish with whipped cream and a dash of cinnamon.

APPLE BUTTER PIE

Steps:

• 1. Pre heat oven to 350. Melt one stick of butter.
• 2. Allow butter to cool.
• 3. Brush a small amount of butter in a pie pan.
• 4. Layout the pie crust in the pan. Crimp the edges if you so choose.
• 5. In a bowl beat eggs until just combined.
• 6. Add flour.
• 7. While beating add sorghum and drizzle butter into the mixture.
• 8. Add apple butter and mix.
• 9. Do not overbeat; you don't want too much air.
• 10. Pour into pie shell.
• 11. Cover edges of pie with aluminum foil or a pie shield.
• 12. Bake at 350 for 30 min. Carefully remove foil and continue to bake another 15 min or until center is firm and knife comes out clean.
• 13. Allow to cool at least 30 min. Serve slightly warm with whipped cream.
• 14. :::NOTE::: Depending on the apple butter you use, it can change the taste of your pie.

BROWN-BUTTER APPLE PIE

Steps:

• Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
• Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.

BUTTERY APPLE PIE RECIPE

Steps:

• In a large bowl, stir flour and salt together. Cut cold butter into the flour until it is the size of small peas. Slowly stir in cold water, 1-2 tablespoons at a time until the dough comes together. Roll into a ball, wrap in plastic wrap and refrigerate.
• In a large, deep skillet (or heavy-bottomed pot), heat butter over medium heat. Add apples, 1/2 cup granulated sugar and lemon juice. Cook 5-7 minutes or until form tender, but still holding their shape. Pour into a strainer and drain off any excess liquid. Cool 30 minutes.
• Stir remaining sugar, cinnamon and flour together with cooked apples.
• Remove pie crust from fridge, cut into two, roll one half on a floured board and place into 9-inch glass pie plate. Pour in apple filling and smooth the top. Roll out remaining pie crust and cut into strips. Create a lattice pattern over the top of the pie. Cutaway any excess dough over the sides and crimp edges.
• Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30 minutes or until edges and top of pie are golden brown.
• Cool at least 1 hour before enjoying. For pieces that cut perfectly and hold their shape, cool completely, reheat and then cut. Serve with vanilla ice cream.

APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
• To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

APPLE BUTTER PIE

Steps:

• Combine everything until very smooth. (Recommend food processor or mixer.) Pour into prepared pie crust.
• Bake at 350 for 55-60 minutes, or until center is mostly set (jiggles slightly when nudged) and a sharp knife inserted near the center comes out mostly clean.
• Cool to room temperature before slicing and chill in the refrigerator for at least 2 hours, or overnight, before serving.