Apple Butter Pie
This delicious pie packs a real punch of sweet and tart apple intensity that will surprise you with the very first bite
For the pie crust:
- 1 baked (9-inch) deep-dish pie crust (see notes for link)
- egg white (reserved from the filling) lightly beaten
For the filling:
- 4 ounces cream cheese, room temperature
- 1 large egg, plus 2 egg yolks (reserve egg whites for brushing on crust)
- 1 (14-ounce) can sweetened condensed milk
- 2 cups sweetened, well spiced, apple butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
To prepare the pie crust:
Prepare the pastry and line a 9-inch pie pan. Trim the dough and crimp the edges as desired. Prick the bottom and sides of the crust with a fork. Place the pie shell in the freezer for 30 minutes. This will help control shrinkage during the blind bake.
Preheat oven to 425 degrees F.
Line the chilled pastry with two sheets of heavy duty foil or parchment paper, then fill with 2 cups dried beans, or pie weights. Bake for 20 minutes. Remove the foil, beans or weights and return the pastry to the oven. Bake for 10 minutes then remove from the oven. Brush the inside of the crust with the reserved egg white. Return the crust to the oven and bake 5 minutes longer. Remove the crust from the oven.
Cover the edges of the crust with foil to prevent over browning; set aside.
Place a foil lined baking sheet in the oven to preheat. This will help the crust stay crisp and avoid a soggy bottom.
To prepare the filling:
In a medium mixing bowl beat the cream cheese, egg and egg yolks on medium speed until blended and smooth. Add the sweetened condensed milk, apple butter, salt and vanilla. Blend on low until incorporated.
Place the baked pie crust on the foil lined baking sheet in the oven, Carefully pour the filling into the crust and bake for 15 minutes. Reduce the temperature to 350 degrees F and continue baking for 35-40 minutes or until a knife inserted in the center comes out clean.
Remove the foil and cool on a wire rack for 2 hours. Serve immediately or refrigerator until needed.
Perfect Pie Crust recipe found HERE