Name: Brûléed Apple Butter Custard Pie
Prep time: 30 min
Cook time: 75 min
Ingredients: 1 pie pastry shell, (see Notes for my Perfect Pie Crust recipe, can also use a purchased pie shell); 4 oz cream cheese, (softened to room temperature, or 120 grams); 2 eggs; 1 egg yolk; 10 oz sweetened condensed milk, (or 300 ml); 1 1/4 cups Rich Spiced Apple Butter, (see Note for recipe link); 1/4 cup dark brown sugar; 1 tsp vanilla; 1/2 tsp salt; 2 tsp granulated sugar; 1 tsp cinnamon; 1 firm apple; 1/4 tsp cinnamon

This is just one of my most favourite ways to use apple butter.

This is a perfect pie for Autumn’s apple bounty.

Apple Butter Custard

I used to make my apple butter custard pie the traditional way, with eggs, cream etc, a more conventional custard method. But in the last few years I have take the cream cheese route. For one simple reason, the cream cheese adds a lovely tang that counteracts the sweetness of the apple butter. It creates a very stable custard that is almost foolproof. Yes, there are still some eggs involved. But the cream has been replaced with the cheese and sweetened condensed milk, and all that’s left is some dark brown sugar and spices.

Can You Use Store Bought Apple Butter?

But while you can totally use purchased apple butter, why? Making up a batch is one of the more relaxing endeavours in the kitchen, right up there with stirring risotto. Make up a couple of batches, and then the next day, or next week you can make the pie. So, you’ve made a batch of apple butter, most especially my recipe for Rich Spiced Apple Butter. What now? Of course it is fabulous on toast, dolloped on cheese, swirled into oatmeal. But one way that really showcases this butter is as part of a most glorious and smooth custard filled pie.

Back to purchased Apple Butter. Yes you can use it. But make sure it is THICK. You don’t want it to be more apple saucy than apple buttery. If it appears on the looser side, transfer it to a small pot set on medium heat and cook it down to release some of the liquid. Ideally you should be able to place a spoonful onto a plate, and not have liquid release to create a puddle around the blob. Also, taste it, depending on its sweetness, you may need to adjust the amount of brown sugar in the filling. It may not be as spiced as you like, so be ready to add a little cinnamon, allspice and cloves if needed.

Pie Crust

My pie pastry is perfect for this pie, but of course these days I need to use a gluten free recipe. My recipe allows for substituting the AP flour with a gluten free blend cup for cup flour. Here are two great options as well The Bojon Gourmet, and The Loopy Whisk. And yes, you can use a purchased pie crust. In all cases the pie shell will need to be par-baked before filling. Use a fork to create holes evenly all over the bottom and sides of pastry. Line the pie shell with parchment paper, and fill it so that the paper is right up against all the walls of the pie. I use dried beans that I keep in a jar for just such purposes. You will bake in a 400F oven for 20 minutes on a rack in the lower third of the oven till just starting to set and turning pale golden. Remove the paper and beans, and return the shell back to the oven now set at 375F for another 10 or so minutes till the bottom is dried out and the entire crust is taking on a warm golden hue. If it puffs up at all, just use a fork to gently release any air bubbles. Cool till needed. The best tip: place a baking sheet onto the rack to warm through completely so that when you place the pie plate onto it, it will have a great head start in baking the bottom. Avoiding the dreaded soggy crust.

Now Comes the Fun Part!

Once the filling is poured into the par-baked pie shell, before you pop it into the oven, you will cover the entire top with a cinnamon sugar blend. Bake till the edges are set, and only the centre slightly jiggles. It will continue to bake once out of the oven, and set as it cools. Once cooled on a rack, place it in the fridge to really ensure that it sets completely. Before serving, you have the option to take your trusty kitchen torch and gently flame the entire top till the sugar bubbles and melts. Let it cool for a few minutes and then slice. Now, if you don’t have a torch, you can place the pie on a baking sheet, using a metal pie guard to shield the crust and let the broiler gently burnish the sugar. Or you can leave it as is, it will still taste totally fine. It will have gotten a little head start as it baked in the oven to create a lovely contrast to the creamy texture underneath.

This is my opportunity to suggest that having a metal pie crust guard, and a torch are great kitchen additions if you don’t already have them. I use both regularly. Sure, the torch may not get used as often, but when burnishing meringue, making Crème Brûlée, or even adding a bit of fun crunch to baked mac n cheese, the torch is a fun little tool to have.

Apple Chips, a Great Garnish

Of course, if you want to add a lovely finish to any custard pie, pie pastry cut outs are always an option. See my No Fail Pie Crust for a complete tutorial on how to make them with ease. But why not try something different, and completely in season? Apple Chips.

While the pie is cooling, you will line a baking sheet with parchment, and use a mandolin to create thin, 1/8 inch thick slices of apple. I used Gala, but any firm apple will work great. Lay them out on the sheet(s) without overlapping, and sprinkle with cinnamon. Into a 200F oven for 1 1/2 to 2 hours, turning half way through till completely dried out. One apple will be fine as a pie garnish, but feel free to make more to snack on.

Final Thoughts

Yes, this has the same vibes as a pumpkin pie. But the unmistakeable apple nature will come through with the very first bite. I think it makes for a great alternative is a world where PSLs and pumpkin baked everything is the norm. Vanilla ice cream as a side is too heavy for a pie like this, finish it instead with some whipped cream sweetened gently with maple syrup or bourbon (if kids aren’t around!)

Love Jen