Description

This Cinnamon Sugar Apple Butter Pie is a cozy fall dessert with a custard-like apple butter filling, buttery gluten-free crust, and a sweet cinnamon sugar topping. Elegant yet comforting, it’s perfect for Thanksgiving, holidays, or any special gathering.

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) cold unsalted butter, cubed

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 gluten-free flour

1/2 tsp cinnamon

1/2 tsp salt

14 oz sweetened condensed milk

1 tsp vanilla extract

1 1/2 tbsp granulated sugar (for topping)

3/4 tsp ground cinnamon (for topping)

Whipped cream, for garnish

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Instructions

Whisk gluten-free flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Stir in ice water and sour cream until dough comes together.
Divide dough into two portions (one larger, one smaller), wrap in plastic, and chill for 1 hour.
Roll out larger portion, fit into pie dish, crimp edges, brush with egg white, and freeze 15 minutes. Roll out smaller portion, cut decorative leaves, and chill.
Preheat oven to 400°F (200°C). Blind bake crust with parchment and pie weights for 15 minutes, remove weights, and bake 5–8 minutes more until set. Bake decorative leaves until golden and toss in cinnamon sugar mixture.
For filling, whisk apple butter, 2 eggs plus 1 yolk, brown sugar, flour, cinnamon, and salt. Add sweetened condensed milk and vanilla. Pour into cooled crust.
Sprinkle cinnamon sugar topping over filling. Bake pie at 400°F for 10 minutes, then reduce to 350°F (175°C) and bake 30–40 minutes until set but slightly jiggly in the center.
Cool at room temperature for 30 minutes, then refrigerate at least 2 hours.
Garnish with whipped cream and decorative cinnamon sugar pie crust leaves before serving.

Notes

Swap apple butter with pumpkin or pear butter for seasonal variations.

Add bourbon or brandy for depth of flavor.

Top with chopped pecans or walnuts for crunch.

Greek yogurt can replace sour cream in the crust.

For a rustic look, skip decorative leaves and dust pie with cinnamon sugar.

Nutrition

Serving Size: 1 slice (1/10 pie)
Calories: 360
Sugar: 29g
Sodium: 240mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg