Brûléed Apple Butter Pie

September 29, 2015
4 Ratings
Photo by Bobbi Lin
  • Serves 6
Author Notes

A different kind of apple pie. —Cravings in Amsterdam

Test Kitchen Notes

WHO: Paola Holthausen is originally from Lima, Peru, but currently lives in Amsterdam where she keeps a food blog.
WHAT: Apple pie meets cheesecake meets crème brûlée.
HOW: Make and freeze a simple flour and butter pie crust, then whisk together apple butter, sour cream, eggs, and salt. At the last moment, whip in vanilla cream. Fill the crust, bake, top with sugar, and brûlée before serving.
WHY WE LOVE IT: This pie combines the satisfaction of hitting a crème brûlée shell with a spoon with the fall flavors of apple pie. We can easily see ourselves working it into our apple pie rotation for something a little different. —The Editors

What You'll Need
  • For the pie crust:
  • 1 1/4 cups all-purpose flour
  • 3/4 tablespoon sugar
  • Pinch salt
  • 113 grams butter, cold and cut into cubes
  • 3 tablespoons cold water
  • For the filling:
  • 1 vanilla bean
  • 1 cup heavy cream
  • 400 grams apple butter
  • 1/4 cup sour cream
  • 3 eggs
  • Pinch salt
  • Egg wash
  • Sugar, to top
  1. You can make the pie crust in the food processor, by hand or in the stand mixer. (I used my stand mixer fitted with the flat beater.) Place the flour, sugar, and salt in the bowl of the stand mixer. Add the cold butter pieces, mix it with a spatula. Then mix on low speed for about 2 minutes. Then add the cold water and mix on low speed for a few more minutes until you have an even dough.
  2. Place the dough on a floured working area. Dust it with enough flour so it doesn’t stick. Roll it big enough to cover the bottom of the pie mold. Place the dough on the bottom of the pie mold, press with your fingers so the sides stick and trim the edges. Refrigerate for 1 hour.
  3. Preheat the oven to 350° F (180° C). Place the vanilla seeds and pod in a saucepan with the cream, let it come to a simmer and then turn off the heat. In a medium bowl, whisk the apple butter with the sour cream, eggs, and salt. Discard the vanilla been, then whisk in the cream.
  4. Take the pie crust out of the fridge and brush the edges with the egg wash. Pour the filling into the pie crust—be careful that it doesn’t overflow. You will have some extra filling left over, which you can use to make mini pies if you like.
  5. Bake for 50 to 55 minutes until the center barely giggles. Allow the pie to cool down completely before serving. Just before serving, sprinkle some sugar on top of the pie and brûlée until the sugar has melted and turns a bit dark brown. Serve right away.

See what other Food52ers are saying.

  • Michelle Elise
    Michelle Elise
  • Patricia A Flood
    Patricia A Flood
  • Cravings in Amsterdam
    Cravings in Amsterdam
  • Kt4

5 Reviews

Michelle E. November 25, 2016
Made this for Thanksgiving! It's like an apple butter creme brulee. I used Eden Organics apple butter (which has no added sugar) and maybe half a teaspoon liquid stevia. I used a pre made crust so cant comment on the crust portion of the recipe. Did not pre-bake, just added the filling. A couple notes: 1) a little lemon zest might be interesting to highlight citrus notes 2) Custard did have major crackage, not sure why 2) leave plenty of time to brulee the sugar on top (I did two layers, took maybe 20 min and I never got a thick crackly layer, still nice touch though). Spent so much time with my little torch that the custard completely warmed despite having been totally chilled prior.
I would make this again. Perhaps in ramekins with no crust.... overall good flavor with positive reviews from the party!
Sarah October 24, 2016
What is apple butter..is it the same as stewed apples?
Cravings I. October 24, 2016
It's concentrated apple sauce. Apples cooked for a long time with apple cider, sugar and spices.
Patricia A. October 12, 2016
A giggling pie!
Kt4 October 12, 2016