If you adore cozy autumn flavors wrapped up in a flaky crust, then you are going to fall head over heels for this Apple Butter Pie with Quilt Top Crust Recipe. It’s a charming twist on a classic dessert that combines the rich, spiced sweetness of apple butter with the delicate artistry of a quilted crust top. This pie is as much a feast for the eyes as it is for your taste buds, making it a standout centerpiece for any seasonal gathering. From the warm aroma filling your kitchen to the satisfying bite of cinnamon and vanilla notes baked into each slice, this recipe truly brings the spirit of fall to your table.
Ingredients You’ll Need
These ingredients are simple but essential, working together perfectly to create a pie that boasts a tender crust, luscious filling, and just the right amount of spice. Each one contributes a unique touch to the texture, flavor, and overall appeal of the pie.
- All-purpose flour (3/4 cup): Provides the structure for the quilt top crust, making it flaky and tender.
- Kosher salt (1/4 teaspoon + 1/4 teaspoon): Elevates the flavors and balances sweetness throughout the pie.
- Sugar (1/4 teaspoon): Adds a hint of sweetness to the crust dough for depth.
- Cold unsalted butter (1/4 cup): The secret to a buttery, flaky pastry that melts in your mouth.
- Ice water (2 tablespoons): Helps bring the dough together without making it tough.
- Basic Pie Dough or store-bought crust (1/2 recipe): Acts as the sturdy base for your luscious filling.
- Sweetened spiced apple butter (1 1/2 cups): The star ingredient, bursting with cinnamon and apple flavor.
- Light brown sugar (1/4 cup): Adds a rich molasses note to the filling.
- Large eggs (2): Creates a silkier, custard-like texture in the filling.
- Apple pie spice (1/2 teaspoon): Enhances the warm, comforting flavors in the pie.
- Pure vanilla extract (1 teaspoon): Adds aromatic sweetness and depth.
- Half-and-half (1/3 cup): Keeps the filling creamy and smooth for the perfect bite.
How to Make Apple Butter Pie with Quilt Top Crust Recipe
Step 1: Prepare the Quilt Top Crust
Start by mixing your flour, salt, and sugar in a bowl. Then, cut in the cold butter using a pastry blender or two forks until the mixture looks like coarse crumbs with little pea-sized butter bits. This flaky texture is key to that beautiful, tender crust. Slowly add the ice water one tablespoon at a time, gently mixing until your dough just comes together — and if it feels dry, don’t hesitate to add another tablespoon to bring it all home. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate it for one hour. This chilling step lets the gluten relax and the butter firm up, which will give you the perfect crust flakiness.
Step 2: Bake the Quilt Top Crust
Once chilled, roll out your dough on a floured surface until it’s about 1/8-inch thick, then cut six 2×2-inch squares. Slice each square diagonally to make 12 triangles—the building blocks of your quilted design that will add a lovely, rustic charm. Place these triangles on a baking sheet and pop them into the freezer for 15 minutes to firm up. Before baking, cover with parchment and a second baking sheet so they bake evenly without curling. Bake on the middle rack for 10 minutes. Then remove the top layer and parchment and continue baking until your little crust pieces turn golden brown, removing each as it finishes baking to keep them from burning. Let them cool completely on a wire rack — these will be your decorative quilt pieces.
Step 3: Prepare the Pie Crust
For the pie base, chill the dough again for 20 minutes. Line your pie dish with the dough, then cover it with foil or parchment paper and fill with pie weights. This step prevents your crust from puffing up during baking. Bake on the bottom rack for 25 minutes. Once done, carefully remove the weights and foil, then prick the bottom crust with a fork to keep it from bubbling up as it finishes baking. Bake for an additional 8 to 10 minutes until golden and fully dry. Cooling the crust on a wire rack is essential before adding any filling to avoid sogginess.
Step 4: Make the Filling and Bake the Pie
In a bowl, whisk together your sweetened spiced apple butter, light brown sugar, eggs, apple pie spice, vanilla extract, salt, and half-and-half until perfectly smooth and custard-like. Pour this luscious filling into your cooled pie crust. Bake the pie until set and fragrant, filling your kitchen with that irresistible scent of apples and warm spices. Once baked, allow the pie to cool completely on a wire rack so it firms up nicely for slicing.
Step 5: Assemble the Quilt Top Crust
Now for the fun part—decorating! Arrange your golden-baked quilt triangles on top of the cooled filling, creating a cozy quilt pattern that wows at first glance. This final touch turns the Apple Butter Pie with Quilt Top Crust Recipe from delicious to dazzling. Serve it up and watch your friends’ eyes light up with delight.
How to Serve Apple Butter Pie with Quilt Top Crust Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of cinnamon vanilla ice cream complements the spiced apple butter beautifully, adding a cool, creamy contrast. Sprinkle a little ground cinnamon or nutmeg on top to enhance the aroma and give that extra touch of warmth on each bite.
Side Dishes
This Apple Butter Pie with Quilt Top Crust Recipe pairs wonderfully with a hot cup of spiced chai tea or a crisp autumn cider. If you want to keep the fall theme going, a side of roasted pecans or a lightly dusted streusel topping serves as a lovely crunchy counterpart.
Creative Ways to Present
For a festive gathering, serve slices on rustic wooden platters lined with parchment paper, and garnish with fresh apple slices or a sprig of rosemary for an elegant touch. You can also cut mini versions in ramekins, perfect for individual servings that feel extra special.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the refrigerator when wrapped tightly with plastic wrap or stored in an airtight container. It should stay fresh for up to 4 days without losing flavor or texture.
Freezing
If you want to save some deliciousness for later, freeze your Apple Butter Pie with Quilt Top Crust Recipe by wrapping it in foil and plastic wrap. It freezes well for up to 2 months. Thaw it overnight in the fridge for best results before reheating.
Reheating
Reheat your pie slices gently in a warm oven at 325°F (160°C) for about 10-15 minutes. This brings back that just-baked aroma and warmth without drying out the filling or crust.
FAQs
Can I use store-bought apple butter for this recipe?
Absolutely! Using store-bought apple butter is a great time-saver and works perfectly here. Just make sure it’s well-spiced and sweetened to get the best flavor in your pie.
What makes a quilt top crust special?
The quilt top crust is a decorative technique using cut pastry pieces arranged in a geometric design, resembling a cozy quilt. It adds a charming, homemade touch that makes the pie look extra special.
How do I prevent a soggy bottom crust?
Blind baking your crust with weights and allowing it to cool completely before adding the filling is key to a crisp bottom. Also, pricking the crust with a fork helps keep it from puffing up.
Can I prepare the quilt top crust ahead of time?
Yes! You can prepare and bake the quilt triangles up to a day in advance. Store them in an airtight container at room temperature to keep them crisp until ready to assemble.
What can I substitute for half-and-half?
If you don’t have half-and-half, you can use a mixture of equal parts whole milk and heavy cream. This keeps the filling creamy and rich just as the original recipe intends.
Final Thoughts
This Apple Butter Pie with Quilt Top Crust Recipe is more than just a dessert; it’s a heartwarming experience that brings friends and family together around the table. The fusion of spicy apple butter and flaky pastry topped with a distinctive quilt design creates a treat that’s truly memorable. I can’t wait for you to make it your own and share those joyful moments of baking and savoring this cozy pie with your loved ones.
Print
Apple Butter Pie with Quilt Top Crust Recipe
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Butter Pie with Quilt Top Crust is a cozy fall dessert featuring a spiced apple butter filling nestled in a buttery, flaky pie crust topped with a beautiful quilted lattice of crisp, golden pastry triangles. It’s a perfect blend of warm spices and creamy sweetness that delights the senses and makes for a stunning centerpiece dessert.
Ingredients
For the Quilt Top Crust
- 3/4 cup all-purpose flour, spooned and leveled, plus more for the work surface
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
- 2 tablespoons ice water
Basic Pie Dough / Pie Crust
- 1/2 recipe Basic Pie Dough or store-bought crust
For the Filling
- 1 1/2 cups sweetened spiced apple butter
- 1/4 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1/2 teaspoon apple pie spice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup half-and-half
Instructions
- Prepare the Quilt Top Crust: In a bowl, combine the flour, kosher salt, and sugar. Cut in the cold unsalted butter using a pastry blender or two forks until the mixture resembles a coarse meal with pea-sized pieces. Gradually add ice water one tablespoon at a time, mixing until the dough just comes together, adding an extra tablespoon if necessary. Wrap the dough in plastic wrap, form it into a disc, and refrigerate for 1 hour.
- Bake the Quilt Top Crust: Roll the chilled dough to about 1/8-inch thickness on a floured surface. Cut out six 2×2-inch squares and then cut each square diagonally to create 12 triangles. Arrange these triangles on a prepared baking sheet and freeze for 15 minutes. Cover them with another baking sheet and parchment paper, then bake on the middle oven rack for 10 minutes. Remove the top sheet and parchment, then continue baking until they turn golden brown, removing pieces as they reach the desired color in about 3–8 minutes. Let cool on a wire rack.
- Prepare the Pie Crust: Freeze the pie dough for 20 minutes. Line the crust with foil or parchment paper and fill with pie weights to prevent shrinking. Bake on the bottom rack for 25 minutes. Remove the foil and weights, prick the bottom crust with a fork, and continue baking for 8–10 minutes until golden and dry. Allow the crust to cool completely on a wire rack.
- Make the Filling: In a mixing bowl, combine the apple butter, light brown sugar, eggs, apple pie spice, vanilla extract, and kosher salt. Gradually whisk in the half-and-half until the filling is smooth and fully incorporated.
- Bake the Pie: Pour the filling into the cooled pie crust and bake according to recipe instructions until set (time not specified, estimate 40-50 minutes at 350°F). Let the pie cool completely on a wire rack to allow the filling to set properly.
- Assemble the Pie: Once cooled, top the pie with the quilt top crust triangles for a beautiful lattice effect. Serve and enjoy this spiced fall dessert.
Notes
- Use chilled butter and ice water when making the crust for a flaky texture.
- Freezing the dough squares before baking helps them keep their shape and crisp up nicely.
- If using store-bought pie dough, make sure it is completely thawed before rolling and shaping.
- Pie weights help prevent the crust from bubbling or shrinking while prebaking.
- Allow the pie to cool thoroughly before serving for best slicing results.
- Store leftover pie covered in the refrigerator and consume within 3–4 days.
