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Brûléed Apple Butter Custard Pie

While it may have a pumpkin pie vibe, this will be dispelled with the first bite! Spiced apple goodness is in this filling, topped with a cinnamon sugar layer that has the option of getting torched for extra crunch. And to play on the apple goodness, why not garnish this glorious pie with apple chips!
Course Dessert
Cuisine North American
Keyword apple butter, apple chips, cinnamon sugar
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 8 slices

Ingredients

  • 1 pie pastry shell, see Notes for my Perfect Pie Crust recipe, can also use a purchased pie shell

Apple Butter Custard

  • 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

Apple Chips

  • 1 firm apple
  • 1/4 tsp cinnamon

Instructions

Pie Crust

  1. Preheat the oven to 400F. Place a baking sheet on a rack set in the lower third of the oven
  2. Have the pie pastry set on the counter for 10 minutes after coming from the fridge to help it soften for rolling.
  3. Roll out to fit into the pie plate, allowing the sides to ease down into the bottom, to avoid shrinking as it bakes. Trim to a 1 inch overhang, and crimp as desired.
  4. Use a fork to poke holes all over the bottom and up the sides of the pastry. Set back in the fridge while the oven warms up.
  5. Cut a piece of parchment paper to fit into and up the sides of the pie shell. Crush it up and unfurl, this will help it fit easier, since it won't be too stiff. Line the pie shell with dried beans or other pie weight, using enough to fill right into all the edges and up the sides.
  6. Place the pie plate on the heated baking sheet and bake in the oven for 20 minutes.
  7. Remove from the oven and carefully remove the parchment and beans. Drop the heat in the oven to 375F and return the pie shell to the oven. Bake for another 10 minutes, until the bottom is dried out, and the pastry is turning a lovely golden brown. Remove while you make the filling.

Apple Butter Custard Filling

  1. Place the softened cream cheese, eggs and egg yolk into a bowl (either on a stand mixer or using a hand held mixer) and use the paddle attachment to whip the ingredients to a softened mound.
  2. Add the sweetened condensed milk, the apple butter, the vanilla and salt, and beat till completely blended.
  3. Pour the filling into the pie shell. Fill to about 85-90% full. If you have leftover filling (depending on your pie plate size) pour any remaining filling into a ramekin to bake along side the pie.
  4. Combine the granulated sugar and cinnamon in a small bowl. Sprinkle this evenly over the filling. Place the pie back onto the heated baking sheet. Bake for 40-45 minutes, depending on your oven. Start checking at 35-40 minutes. You are looking for the outer third of the filling to be set, with only the very centre to be jiggly. You can use a toothpick to test the filling at the half way point between the crust and the centre- it should come out mostly clean. If before the filling is set you find the crust edges to brown, use a metal or silicone pie guard to cover the crimped edges.
  5. Set the pie to cool on a wire cooling rack. After completely cooled, set in the fridge to complete set for a good 2 hours.

Optional, just before serving:

  1. Take a torch and carefully heat the cinnamon sugar crust till bubbling and melted. Don't rush and be thorough to achieve the best results. Even if you don't torch the sugar crust, it will still add a lovely contrast to the creamy filling underneath.
  2. Serve cool or room temperature, with maple syrup whipped cream. Or garnish with Apple Chips
  3. Store in a sealed container in the fridge for up to 4 days.

Apple Chips, can be made while the pie is cooling

  1. Preheat the oven to 200F. Place a rack in the centre of the oven. Line a baking sheet with parchment paper
  2. Use a mandolin set at the 1/8 inch point to create slices from the apple. You can use a sharp knife, but you will need a firm and slow hand to cut very thin slices.
  3. Lay out the apple slices without overlapping on the baking sheet. Sprinkle evenly with the cinnamon.
  4. Bake for 1 hour. Turn the slices over and bake another 50-60 minutes. Let them cool on a rack. They will get even crisper as they dry out on the rack. Store in a sealed container for no more than 3 days, they will start to lose their crunch after a while.

  5. See blog post for more details.

Recipe Notes

My Perfect Pie Crust recipe

My Rich Spiced Apple Butter recipe.  If you choose to use purchased apple butter, taste and adjust the amount of brown sugar in the recipe. Make sure the butter you purchase is highly seasoned, or else your pie flavour will fall flat.