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Sister Chestermae Hayes's Apple Butter Pie

Sister Chestermae Hayes's Apple Butter Pie

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  • Makes: 12 servings
  • Prep 30 mins
  • Bake 1 hr to 1 hr

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Imagine a pumpkin pie made with jarred apple butter in place of the usual canned pumpkin. Its the perfect home-baked treat to cap off a cozy autumn supper. Patty suggests sprinkling pecan pieces over the whipped cream or ice cream before serving. We opted for grated fresh nutmeg. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).

Ingredients

  • 1 1/2 cups apple butter
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs, slightly beaten
  • 1 cup evaporated milk
  • Whipped cream or vanilla ice cream (optional)
  • Chopped pecans and/or freshly grated nutmeg (optional)
  • 1 9-inch unbaked pie shell (recipe follows)

Directions

  1. In a large bowl, stir together apple butter, brown sugar, salt, cinnamon and nutmeg. Stir in eggs. Gradually add evaporated milk, mixing well.
  2. Pour mixture into prepared pie crust. Bake in a 350 degrees oven 1 hour to 1 hour 15 minutes, or until a knife inserted near the center comes out clean. Let cool completely on a wire rack. If you like, serve with whipped cream, pecans and/or grated nutmeg.

Pastry for a Single-Crust Pie

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, cut up, or shortening
  • 1/4 - 1/3 cup cold water

Directions

  1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
  2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
  4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
  5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts

(Sister Chestermae Hayes's Apple Butter Pie)

Servings Per Recipe 12, pro. (g) 8, cal. (kcal) 593, chol. (mg) 94, sodium (mg) 359, sat. fat (g) 7, Potassium (mg) 343, Folate (µg) 56, carb. (g) 103, Monosaturated fat (g) 6, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 2, Polyunsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 1, Thiamin (mg) 0, fiber (g) 3, Riboflavin (mg) 0, sugar (g) 73, iron (mg) 2, calcium (mg) 134, Fat, total (g) 17, vit. C (mg) 2, vit. A (IU) 388

Wisconsin Harvest Pie

Wisconsin Harvest Pie

0
Login to rate this recipe.
  • Makes: 12 servings
  • Prep 30 mins
  • Bake 1 hr to 1 hr

Login to save this recipe

Imagine a pumpkin pie made with jarred apple butter in place of the usual canned pumpkin. Its the perfect home-baked treat to cap off a cozy autumn supper. Patty suggests sprinkling pecan pieces over the whipped cream or ice cream before serving. We opted for grated fresh nutmeg. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).

Ingredients

  • 1 1/2 cups apple butter
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs, slightly beaten
  • 1 cup evaporated milk
  • Whipped cream or vanilla ice cream (optional)
  • Chopped pecans and/or freshly grated nutmeg (optional)
  • 1 9-inch unbaked pie shell (recipe follows)

Directions

  1. In a large bowl, stir together apple butter, brown sugar, salt, cinnamon and nutmeg. Stir in eggs. Gradually add evaporated milk, mixing well.
  2. Pour mixture into prepared pie crust. Bake in a 350 degrees oven 1 hour to 1 hour 15 minutes, or until a knife inserted near the center comes out clean. Let cool completely on a wire rack. If you like, serve with whipped cream, pecans and/or grated nutmeg.

Pastry for a Single-Crust Pie

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, cut up, or shortening
  • 1/4 - 1/3 cup cold water

Directions

  1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
  2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
  4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
  5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts

(Sister Chestermae Hayes's Apple Butter Pie)

Servings Per Recipe 12, pro. (g) 8, cal. (kcal) 593, chol. (mg) 94, sodium (mg) 359, sat. fat (g) 7, Potassium (mg) 343, Folate (µg) 56, carb. (g) 103, Monosaturated fat (g) 6, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 2, Polyunsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 1, Thiamin (mg) 0, fiber (g) 3, Riboflavin (mg) 0, sugar (g) 73, iron (mg) 2, calcium (mg) 134, Fat, total (g) 17, vit. C (mg) 2, vit. A (IU) 388
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