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Apple Butter Pie with Quilt Top Crust: A Fall Favorite

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This Apple Butter Pie with Quilt Top Crust is a heartwarming dessert that combines the smooth, spiced sweetness of apple butter with a delightful quilted crust. Perfect for autumn gatherings, this pie brings a cozy touch of Pennsylvania Dutch heritage. The quilt top crust adds an elegant, rustic look that’s sure to impress your guests, while the filling is rich and flavorful, offering a true taste of fall in every bite.

Ingredients

Scale

For the Quilt Top Crust:

  • 3/4 cup all-purpose flour, spooned and leveled, plus more for work surface
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water

For the Crust:

  • 1/2 recipe Basic Pie Dough or store-bought crust

For the Filling:

  • 1 1/2 cups sweetened spiced apple butter
  • 1/4 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1/2 teaspoon apple pie spice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup half-and-half

Instructions

  • Prepare the Quilt Top Crust:
    • In a bowl, whisk together flour, salt, and sugar.
    • Cut in butter with a pastry blender or two forks until the mixture resembles coarse meal with pea-sized pieces.
    • Add ice water, one tablespoon at a time, mixing until the dough comes together. Add an additional tablespoon of water if needed.
    • Wrap the dough in plastic wrap, press into a disc, and refrigerate for 1 hour.
  • Bake the Quilt Top Crust:
    • Preheat oven to 400°F. Line a baking sheet with parchment paper.
    • Roll dough to 1/8-inch thickness on a floured surface. Cut out 6 (2×2-inch) squares and cut each square diagonally to form 12 triangles.
    • Place triangles on the prepared baking sheet and freeze for 15 minutes. Cover with another sheet of parchment and a second baking sheet.
    • Bake on the middle rack for 10 minutes. Remove the top baking sheet and parchment, then bake until golden brown, removing pieces as they brown (3–8 minutes). Cool on a wire rack.
  • Prepare the Pie Crust:
    • Reduce oven to 375°F. Line a baking sheet with foil. Roll dough to a 12-inch circle, fit into a 9-inch pie plate, trim excess, fold edges, and crimp.
    • Freeze for 20 minutes. Line the crust with foil or parchment and fill with pie weights.
    • Bake on the bottom rack for 25 minutes. Remove foil and weights, prick the bottom with a fork, and bake until golden and dry (8–10 minutes). Cool completely on a wire rack.
  • Make the Filling:
    • Whisk together apple butter, brown sugar, eggs, apple pie spice, vanilla, and salt.
    • Gradually whisk in half-and-half until smooth.
    • Pour filling into the cooled pie crust.
  • Bake the Pie:
    • Bake on the middle rack for 30–35 minutes, until the edges are set (the center may jiggle slightly).
    • Cool completely on a wire rack.
  • Assemble the Pie:
    • Before serving, arrange the baked crust triangles on top of the pie in a quilt-like pattern.

Notes

  • If you prefer a shortcut, you can use store-bought pie dough for the crust. However, making the quilt top crust adds a wonderful homemade touch to this dessert.
  • The pie can be refrigerated for up to 3 days. Allow it to cool to room temperature before serving.
  • For an extra touch, consider serving the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

Find it online: https://easyfoodflash.com/apple-butter-pie-with-quilt-top-crust-a-fall-favorite/