Wednesday, December 26, 2012

Apple Butter Apple Pie

This pie is my second attempt at an apple pie and my first at making a lattice top. Surprisingly, the lattice top wasn't too hard. I liken it to making the basketweave design on cakes. And it just looks so pretty! Well, prettier than my usual pies look. And the sides aren't burnt! Thanks to a well-timed pie shield buy at our last minute shopping adventure before Christmas.


I made this for our Christmas dinner with friends here in town and it was wonderful! We even got comments that we could be invited back next year just to have this pie come back. :) I think that's a good sign.



Apple Butter Apple Pie
Recipe adapted from Smithfield Recipes

Crust:
1 box of refrigerated pie crust or your own recipe. (I was lazy this year and used the premade crusts.)

Filling:
  • 7 Gala Apples
  • 2 tablespoons 7Up or lemon juice
  • 1/2 cup apple butter
  • 3/4 cup granulated sugar
  • 7 tablespoons all purpose flour
  • 1/2 tsp cinnamon
  • 1/4 ground cloves
  • 2 tablespoons unsalted butter, cut into small cubes
Egg Wash
1 egg, beaten with a little bit of milk

Directions:

For Crust:
  • Preheat oven to 400 degrees.
  • Roll out one premade crust and place in an ungreased pie pan. 
  • Using the other crust, cut the pie crust into 1" strips (they don't have to be perfectly even) and set aside until the fruit mixture is ready.
For Filling:
  • Peel and slice all the apples. Toss the apples in some 7 Up to prevent the apples from browning. I got a tip this year to do this versus lemon juice because the lemon juice makes the apples too tart for me. But you could most certainly use lemon juice.
  • Add the apple butter to the apples and stir to combine.
  • In a separate mixing bowl, stir together the sugar, flour, cinnamon and cloves.
  • Sprinkle the dry ingredients over the apples and stir thoroughly. 
  • Spoon the fruit into the pie shell. It will be a tall mound.
  • Place the butter on top of the apples, making sure to place them all around the pie.
  • A great tutorial on making a lattice top is here
  • If you want to make a regular top, place the second dough on top of the apples and crimp the sides. Use the extra dough to make designs on top of the pie if desired. Add slits to allow the stem to escape.
  • Brush the pie with the egg wash mixture. 
  • Set the pie on a sheet pan and bake for 30 minutes at 400 degrees.
  • Reduce the oven temperature to 350 degrees and continue to bake until it has browned and the fruit is bubbling around the edges (another 30-35 minutes). 
  • Cool 30 minutes before serving. 
 

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