Apple Butter Pie
Yield
1 piePrep
15 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
apple butter
|
*
|
| 2 | tablespoons |
butter
melted |
|
| 2 | large |
eggs
well beaten |
|
| 1 ½ | cups |
milk
|
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | cup |
nutmeg
ground |
*
|
| Pastry | |||
| 1 | each |
pie shell (9 inch)
9 inches, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 118 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 118 | ml |
apple butter
|
*
|
| 3E+1 | ml |
butter
melted |
|
| 2 | large |
eggs
well beaten |
|
| 355 | ml |
milk
|
|
| 237 | ml |
light cream (half&half)
|
|
| 118 | ml |
nutmeg
ground |
*
|
| Pastry | |||
| 1 | each |
pie shell (9 inch)
9 inches, unbaked |
|
Directions
Use pastry to line a 9 inch pie pan, fluting a high edge.
In a large mixing bowl- mix sugar with flour.
Gradually stir in the apple butter and melted butter.
In separate smaller bowl - beat eggs with milk and cream, then turn into the apple butter mixture.
After well mixed, pour into the pastry lined pie pan.
Sprinkle top with nutmeg.
Bake in preheated 350℉ (180℃) F oven for 50 to 60 minutes or until a knife inserted comes out clean.
Cool on rack.
