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
Scale
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.
