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
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Ingredients
- For the pie crust:
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1 1/4 cups
all-purpose flour
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3/4 tablespoon
sugar
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Pinch salt
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113 grams
butter, cold and cut into cubes
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3 tablespoons
cold water
- For the filling:
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1
vanilla bean
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1 cup
heavy cream
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400 grams
apple butter
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1/4 cup
sour cream
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3
eggs
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Pinch salt
-
Egg wash
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Sugar, to top
Directions
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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.
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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.
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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.
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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.
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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.
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