Apple Butter Apple Pie

Apple pie is a classic American dessert. They even have a saying for it - "As American as American Pie." I tried making it one day using apple butter. And it was delicious! Now, it's one of my go-tos. 

Serves: 8
Prep Time: 20 minutes (pie), 15 minutes (crust)
Cook Time: 55 - 65 minutes (pie) approximately 30 minutes chilling time (crust)

Ingredients (pie)

• 1 double pie crust (top and bottom)
  
• 5 - 6 cups firm baking apples (such as Granny Smith, Honeycrisp or Pink Lady), peeled and sliced
  
• 1 (12 oz) jar apple butter
  
• 2 tablespoons flour or cornstarch
  
• 1 tablespoon lemon juice (optional)
• 1 tablespoon butter

Instructions (pie)

1. Heat oven to 375°F.
2. Place the bottom crust in a 9-inch pie dish.
3. In a large bowl, toss the sliced apples with the jar of apple butter until evenly coated.
4. Sprinkle in the flour (or cornstarch) and gently stir to combine.
5. Add lemon juice if using.
6. Transfer the apple mixture to the prepared pie crust.
7. Dot the filling with small pieces of butter.
8. Cover with the top crust or lattice and cut vents if using a full crust.
9. Bake for 55–65 minutes, until the crust is golden and the filling is bubbling.
10. Allow the pie to cool for 30–45 minutes before slicing so the filling sets.

Ingredients (crust)

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup cold unsalted butter, cut into small cubes
• 6–8 tablespoons ice water
  

Instructions (crust)

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add ice water one tablespoon at a time, mixing gently until the dough just begins to come together.
4. Divide the dough into two equal portions and shape each into a disk.
5. Wrap in plastic and refrigerate for at least 30 minutes.
6. Roll one disk into a circle about 12 inches wide and place it into a 9-inch pie dish.
7. Fill with your pie filling.
8. Roll out the second disk for the top crust (solid or lattice), seal the edges, and cut vents if using a full crust. Full crust is easier. Let's just be real. 

Serving Notes
Allow 30 minutes to rest so filling sets. Then serve with vanilla ice cream. Or, tear into it immediately and don't worry about the insides falling out. That's what I do when I am not making it for a specific occasion. 

Shop the Recipe
Use our Apple Butter for this recipe.