Cinnamon Sugar Apple Butter Pie

Cinnamon Sugar Apple Butter Pie: A Gluten-Free Fall Delight

If you love the warm, cozy flavors of fall, then this Cinnamon Sugar Apple Butter Pie is the perfect dessert to add to your seasonal baking list. With a flaky, gluten-free pie crust, creamy apple butter filling, and a cinnamon sugar topping, this pie offers a rich and comforting flavor in every bite. Whether you’re gluten-free or simply looking for a delicious pie to share with loved ones, this recipe will impress everyone at the table.

Why You’ll Love This Recipe:

• Gluten-Free Goodness: The crust is made with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, ensuring a flaky texture without the gluten.
• Warm Fall Flavors: The combination of cinnamon, apple butter, and a touch of brown sugar creates a perfect autumn treat.
• Show-Stopping Presentation: Decorative pie leaves sprinkled with cinnamon sugar add a festive and elegant touch.

Ingredients:

For the Gluten-Free Pie Crust:

• 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) unsalted butter, cold and cubed (European style preferred)
• 1/4 cup ice water
• 1/4 cup (60g) sour cream

For the Apple Butter Pie Filling:

• 1 cup (270g) apple butter
• 3 large eggs, divided
• 1/4 cup (50g) dark brown sugar, packed
• 1 tbsp Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 14 oz sweetened condensed milk
• 1 tsp vanilla extract

For the Topping:

• 1 1/2 tbsp granulated sugar
• 3/4 tsp ground cinnamon
• Homemade or store-bought whipped cream

Instructions:

1. Make the Gluten-Free Pie Crust:

• In a large bowl, whisk together the gluten-free flour, sugar, and salt.
• Add the cold, cubed butter and toss to coat. Using your fingers or a pastry cutter, work the butter into the flour until pea-sized lumps form. If the butter starts to soften, refrigerate the mixture for 30 minutes.
• Stir in 1/4 cup ice water and the sour cream. If the dough is still dry, add more water 1 tbsp at a time until a cohesive dough forms.
• Divide the dough into two portions—one larger for the crust and one smaller for decorative pie leaves. Wrap both in plastic wrap and chill for at least 1 hour.

2. Roll Out the Dough:

• After chilling, roll out the larger portion of dough on a floured surface until it’s large enough to fit into a 9-inch pie dish. Transfer the dough into the dish and press it into the sides. Crimp the edges and patch any cracks.
• Separate one egg and reserve the yolk for the filling. Brush the pie shell with the egg white to prevent sogginess. Freeze the pie shell for 15 minutes.

3. Blind Bake the Pie Shell:

• Preheat the oven to 400°F (200°C). Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
• Remove the weights and parchment, then bake for another 5-8 minutes until the crust is lightly golden and no longer raw.

4. Prepare the Cinnamon Sugar Topping:

• In a small bowl, mix the granulated sugar and ground cinnamon. Toss the warm decorative pie leaves (if using) in this mixture and set aside.

5. Make the Apple Butter Filling:

• In a large bowl, whisk together the apple butter, 2 whole eggs, 1 egg yolk, and dark brown sugar until smooth.
• Add the gluten-free flour, cinnamon, salt, sweetened condensed milk, and vanilla extract. Whisk until fully combined.

6. Fill and Bake the Pie:

• Pour the apple butter filling into the cooled pie crust. Sprinkle the reserved cinnamon sugar mixture on top of the filling.
• Bake at 400°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-40 minutes, or until the filling is set and the top is lightly golden.

7. Cool and Serve:

• Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or overnight to allow the filling to fully set.
• Top with whipped cream and enjoy!

Nutrition & Time Breakdown:

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8-10 slices
• Calories: 350 kcal per serving

Tips & Variations:

• Make It Dairy-Free: Substitute the butter with a plant-based alternative and use coconut cream in place of sour cream and heavy cream.
• Decorative Pie Leaves: Use cookie cutters to make leaf-shaped pieces from the extra dough. These leaves add a decorative touch and extra texture to your pie.
• Storage: Keep the pie covered in the refrigerator for up to 3 days.

Final Thoughts:

This Cinnamon Sugar Apple Butter Pie brings together the rich, spiced flavors of fall in a beautiful gluten-free dessert. With a flaky crust, creamy apple butter filling, and a touch of cinnamon sugar on top, this pie is a must-have at any holiday gathering. Serve it with whipped cream, and watch it disappear!

 

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