Dessert: United States – West Virginia (Appalachian United States) – Apple Butter Pie

Serving Size: 8

Approximate Time

Prep 45 min

Cook 50 min

Additional 3 hrs 15 min

Total 4 hrs 40 min

Ingredients

- For the crust (yields top and bottom for a 9-inch pie):
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 tsp (6 g) fine salt
  - 1 tbsp (12 g) granulated sugar (optional)
  - 1 cup (226 g) unsalted butter, cold and cut into 1/2-inch (1 cm) cubes
  - 6-8 tbsp (90-120 ml) ice water
- For the filling:
  - 3 cups (720 g) apple butter, preferably homemade (see optional small-batch recipe below) or high-quality store-bought
  - 2 large eggs, beaten (approx. 100 g)
  - 1/4 cup (50 g) packed brown sugar
  - 1 tbsp (8 g) cornstarch
  - 1/2 tsp (2.5 g) fine salt
  - 1/2 tsp (1.2 g) ground cinnamon
  - 1/4 tsp (0.6 g) ground nutmeg
  - 1/8 tsp (0.3 g) ground cloves (optional)
  - 1 tbsp (15 ml) bourbon or applejack (optional, regional touch)
  - 2 tbsp (28 g) unsalted butter, cut into small pats to dot the filling
  - 1 tsp (5 ml) vanilla extract
- For finishing:
  - 1 egg + 1 tbsp (15 ml) water, beaten for egg wash
  - 1 tbsp (12 g) granulated sugar for sprinkling (optional)
- Optional: small-batch homemade apple butter (makes about 3 cups)
  - 3 lb (1.4 kg) apples, peeled, cored and chopped (a mix of tart and sweet like Winesap/Granny Smith + Jonathan/Fuji)
  - 1/2–3/4 cup (100–150 g) granulated sugar, to taste
  - 1/2 cup (120 ml) apple cider or unsweetened apple juice
  - 1/2 tsp (1.2 g) ground cinnamon
  - 1/4 tsp (0.6 g) ground cloves
  - 1/4 tsp (0.6 g) salt
  - 1 tbsp (15 ml) lemon juice

Instructions

Short Description:
A rich, spice-forward pie that uses slow-cooked homemade apple butter as the primary filling, producing a deeply caramelized apple flavor and spreadable texture rather than sliced apples.

Regional Notes:
This West Virginia Appalachian version centers on small-batch, homemade apple butter—a pantry staple in the region—rather than fresh sliced apples, giving the pie a concentrated, spiced profile distinct from typical apple pies. The recipe supports either homemade or good-quality store apple butter but reflects the Appalachian preference for slow-cooked preserves and warming spices.

1. Make the pie dough: In a large bowl combine flour, salt, and sugar. Cut in cold butter with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle ice water, 1 tbsp at a time, and mix until dough just comes together. Divide into two disks, wrap, and chill at least 1 hour.
2. (Optional) Make small-batch apple butter if not using store-bought: Combine chopped apples, sugar, apple cider, cinnamon, cloves, and salt in a heavy-bottomed pot. Bring to a simmer, cover, and cook gently until apples are very soft (25–35 minutes). Puree with an immersion blender or in batches in a blender. Return to low heat and reduce, stirring occasionally, until mixture is thick and spreadable, about 45–90 minutes more. Stir in lemon juice and cool. Measure 3 cups (720 g) for the pie.
3. Preheat oven to 375°F (190°C). Position oven rack in lower-middle position.
4. On a lightly floured surface, roll one dough disk to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie pan, leaving a 1/2-inch (1.3 cm) overhang. Chill while you prepare filling.
5. Prepare filling: In a medium bowl whisk together beaten eggs, brown sugar, cornstarch, salt, cinnamon, nutmeg, cloves (if using), vanilla, and bourbon (if using) until smooth. Stir in 3 cups (720 g) apple butter until homogenous and taste; adjust spice or sweetness if needed.
6. Pour filling into chilled bottom crust, smoothing surface. Dot with the 2 tbsp (28 g) butter pieces.
7. Roll out second dough disk to cover pie. Place over filling as a full top crust, trim excess leaving a 1/2-inch (1.3 cm) overhang, fold and crimp edges to seal; cut several steam vents, or create a lattice top if preferred.
8. Brush top crust with egg wash (1 egg + 1 tbsp water) and sprinkle with 1 tbsp (12 g) granulated sugar if desired.
9. Bake at 375°F (190°C) for 45–55 minutes, until crust is deep golden and filling is set (center should not be liquid but will be soft). If crust browns too quickly, tent with foil after 25–30 minutes.
10. Cool the pie completely on a wire rack (at least 3 hours, longer is better) to allow the apple-butter filling to thicken and set. Serve slightly warm or at room temperature, plain or with a scoop of vanilla ice cream.