Delicious fall flavor in every bite!
Let me start by saying that Fall is by far my favorite of all seasons. The sweaters, the boots, the crisp air at night….and most of all, the food! Apples are in abundance in Fall and I love to try at least two new apple recipes each Fall. Growing up in California, I really had not experienced Fall and my grandmother, (who lived in Michigan), used to preserve fall leaves and mail them to me. Such a sweet gesture and one I remember many, many years later. Fall seems to go by more quickly than any other season, so I always make it a point to start fall cooking and baking a bit early. Who wants to try some Caramel Apple Butter Pie?
This looks like pumpkin pie and has a very similar texture, but the flavor tells you instantly that it is apple, but not like the traditional apple pie you are used to. If you do want a fruit filled apple pie, look no further than my open faced apple pie. This pie is creamy, flavorful and decadent. The best part is, the filling comes together in less than 10 minutes!!! Also, you can certainly forgo making the crust from scratch and get this pie in the oven in under 15 minutes. If you do want to make crust from scratch, this is my go to recipe, and it never disappoints.
Caramel Apple Butter Pie
One crust for a 9 inch pie, store bought or your recipe
2 eggs, at room temperature
1 cup each of cream and whole milk*
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup of apple butter
caramel, for drizzling
*The first time I made this pie, I used 2 cups of whole milk. The second time, I used 1 cup of cream and one cup of whole milk, which yielded a more decadent pie with a richer texture.
***optional, Maldon sea salt
Let your eggs come to room temperature. Whisk eggs into large bowl, then add in apple butter, spices, cornstarch and sugar. Incorporate all ingredients. Add in cream and milk, and stir until mixed. Fill your pie pan with the dough, then add your filling to the pan. Bake at 375 for 55-60 minutes, depending on your oven. Watch the crust as you may want to use pie shields if it is browning too much. Remove pie from oven, and cool completely. Once room temperature, refrigerate for 2 hours. Once chilled, drizzle with caramel, and sprinkle a small amount of sea salt, if desired. Return your pie to the refrigerator until you are ready to enjoy it. Serve a la mode or with whipped cream.