Apple Butter Apple Pie with Cream Cheese Crust

Apple on apple perfection! Spiced apple butter makes the perfect and fastest addition to the filling in this simple, no-fuss apple pie. A splash of bourbon, while optional, is a lovely add-in as well. Bake it all up in a flaky, flavorful cream cheese crust and watch it disappear one slice at a time.

Author: Lauren McDuffie

Ingredients

2 ¼ cups all-purpose flour

½ tsp salt

2 TBSP granulated sugar

12 TBSP (1.5 sticks) unsalted butter, cut up into small pieces

4 oz. cream cheese at room temperature, cut/pinched into small pieces

4 to 5 TBSP ice water

5 to 6 cups sliced apples (I mix and match kinds; usually Granny Smith + another)

1 cup apple butter

2 TBSP brown sugar (optional if you like a sweeter filling)

1 TBSP bourbon or vanilla extract (optional)

1 egg, beaten

Turbinado sugar

Special equipment: a 9-inch pie plate

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Instructions

Preheat your oven to 400 degrees F. Adjust the rack to the middle position.
To make the pastry, put the flour, salt, and granulated sugar in the bowl of a food processor and pulse a few times to mix. Add the butter and cream cheese, all at once, and pulse until blended and the mixture resembles coarse crumbs. Add the ice water, starting with 3 TBSP and pulse until the pastry just holds together when you press a bit between your fingers.
Transfer the pastry onto a work surface, divide it in half, and then knead/pat the dough into two round discs. Wrap each plastic and put them in the fridge for at least one hour and up to two days.
Meanwhile, in a large mixing bowl, combine the sliced apples with the apple butter and the brown sugar (if using). Add the bourbon or vanilla (if using) and stir to mix. Set aside for now.
When the pastry is nice and cold, take one disc out of the fridge (keep the other cold while you work with the first one). Flour a clean work surface and a rolling pin, and roll the dough out into a thin, round circle that is big enough to fully cover/fill your pie plate. Transfer the pasty to a 9-inch pie plate, and trim any overhang. Fill with the apple mixture.
Following the same steps, roll out the second pastry disc and place it over the apples in the pie plate. Seal the edges however you like – crimping, pricking with a fork, or just pressing together with your fingers. You can also do a lattice for this, if you like.
When the top crust is in place and to your liking, mix 3 tsp. water with the beaten egg, and brush this egg wash over the top of the pie. Sprinkle with some turbinado sugar and bake until deeply golden brown; about 40 to 50 minutes.
Serve warm.

Find it online: https://mykitchenlittle.com/2020/09/28/apple-butter-apple-pie-with-cream-cheese-crust/