Cinnamon Sugar Apple Butter Pie Recipe

Introduction

Cinnamon Sugar Apple Butter Pie is a cozy dessert that combines a tender gluten-free crust with rich apple butter custard and a crunchy cinnamon sugar topping. It’s perfect for fall gatherings or anytime you crave a comforting slice of pie with warm spices.

Ingredients

• 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
• 14 oz sweetened condensed milk
• 1 tsp vanilla
• 1 1/2 tbsp granulated sugar
• 3/4 tsp ground cinnamon
• Homemade or store bought whipped cream (optional)

Instructions

1. Step 1: In a large bowl, whisk together the gluten free flour, sugar, and salt. Add the cubed butter and toss to coat. Work the butter into the flour until you have small pea-sized lumps. Chill if the butter softens.
2. Step 2: Pour in the ice water and mix evenly. Stir in the sour cream. If the dough is dry, add water 1 tbsp at a time until it holds together well.
3. Step 3: Divide the dough into two pieces, one slightly larger. Shape into disks, wrap in plastic, and chill for at least 1 hour.
4. Step 4: Roll out the larger dough piece on a floured surface to about an inch larger than your pie dish. Transfer carefully to the dish, pressing edges and patching cracks. Crimp the edges.
5. Step 5: Separate one egg; use the white to brush the crust’s bottom and sides to prevent sogginess. Freeze the crust until the egg white is solid, about 15 minutes. Meanwhile, preheat oven to 400°F.
6. Step 6: Roll out the smaller dough disk and cut out leaves or shapes using cookie cutters. Chill the shapes on parchment.
7. Step 7: Line the chilled crust with parchment and fill with pie weights or dry beans. Bake crust and leaves for 15 minutes. Remove weights and parchment, bake crust 5–8 minutes more until no longer raw. If leaves need more time, continue baking until golden.
8. Step 8: Mix granulated sugar, cinnamon, dark brown sugar, 1 tbsp gluten free flour, and 1/2 tsp salt. Toss warm pie leaves in this cinnamon sugar topping. Reserve the rest for the filling.
9. Step 9: In a large bowl, whisk together apple butter, 2 whole eggs plus 1 egg yolk, and the reserved cinnamon sugar mixture.
10. Step 10: Whisk in flour, cinnamon, salt, sweetened condensed milk, and vanilla until smooth. Pour filling into the pie shell and sprinkle remaining cinnamon sugar on top.
11. Step 11: Bake at 400°F for 10 minutes. Reduce temperature to 350°F and bake for 30-40 minutes until set and golden.
12. Step 12: Cool pie at room temperature for 30 minutes, then refrigerate uncovered for at least 2 hours or overnight to set completely before serving.

Tips & Variations

• Use cold, European-style butter for a flakier crust.
• If the dough cracks when rolling, gently press it back together with your fingers.
• Pie weights or dry beans prevent the crust from bubbling or shrinking while baking.
• Add chopped nuts or raisins to the filling for extra texture.
• Serve slices topped with whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store any leftover pie covered in the refrigerator for up to 4 days. To reheat, warm slices gently in the microwave or oven to soften the filling. This pie can also be chilled overnight to enhance flavors and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with regular all-purpose flour if gluten is not a concern. The crust texture may be slightly different but will still be delicious.

How do I prevent the pie crust from becoming soggy?

Brushing the crust with egg white before baking acts as a barrier and helps keep the crust crisp. Also, blind baking the crust with weights partially cooks it and prevents sogginess.