Old-Fashioned Apple Butter Pie

Susan Feliciano

By
@frenchtutor

I love baking with sorghum. It gives great keeping quality to breads and desserts, and a sweet tang to pancakes or biscuits. It is made locally in our area at a Mennonite village, and we go watch the sorghum making every year and stock up.
This pie is similar to a chess pie or shoo fly pie, but has its own special quality because of the apple butter. Look for dark apple butter, locally made if you can find it, or you might even try making your own.
Crockpot Apple Butter


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Serves:

8

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

2 c
apple butter - the dark, rich kind
1/2 c
sorghum syrup (may use half each mild molasses + dark corn syrup if sorghum not available)
1/2 c
brown sugar
1/4 tsp
salt
1/2 tsp
cinnamon
1/2 tsp
nutmeg
3 Tbsp
flour
4 large
eggs
1/3 c
melted butter
1
9" or 10" deep unbaked pie crust
1/4 c
finely chopped walnuts (optional)

Directions Step-By-Step

1
Preheat oven to 350°F. Place pie crust into a deep dish pie plate; flute edges. Set pie plate on a cookie sheet to prevent spills in your oven.
2
In a large mixing bowl, on low speed, blend together apple butter, sorghum, brown sugar, salt, cinnamon, nutmeg, and flour. On medium speed, beat in eggs one at a time. Gradually add melted butter, mixing well.
3
Pour mixture into prepared pie crust. Bake in a 350° oven 1 hour to 1 hour 15 minutes, or until a knife inserted near the center comes out clean. Use a pie guard or strips of aluminum foil halfway through baking if crust edges get too brown.
4
Let pie cool completely on a wire rack. If you like, serve with a sprinkling of chopped pecans; may also top with vanilla ice cream.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Dairy Free
Other Tag: Heirloom