Apple Butter Pie with Apple Butter Crumble

There's always room for another pie on the holiday table, especially one with a little something different. This Apple Butter Pie starts with a rich, creamy filling made with The Old Mill Apple Butter, then gets topped with a buttery oat crumble with even more apple butter mixed in. Baked in a flaky pie crust, it's a delicious twist on traditional holiday pies and a wonderful way to bring the flavors of fall to the table.

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Apple Butter Pie with Apple Butter Crumble

Yield: One 9-inch pie

Ingredients

Filling

• ¾ cup granulated sugar
• 4 tablespoons butter, softened
• 3 large eggs
• ½ cup The Old Mill Apple Butter
• 1 tablespoon Miller’s Choice Unbleached Flour
• ½ teaspoon salt
• 2 tablespoons heavy cream or half-and-half
• 1 unbaked 9-inch pie shell

Apple Butter Crumble

• ½ cup The Old Mill Thick Table Rolled Oats
• ⅓ cup light brown sugar
• ⅓ cup Miller’s Choice Unbleached Flour
• 4 tablespoons cold butter, cut into ½-inch cubes
• 2 tablespoons The Old Mill Apple Butter

Instructions

1. Preheat oven to 350°F.
2. Make the Filling
3. In a large bowl or stand mixer, cream together the granulated sugar and softened butter until well combined, about 3-4 minutes.
4. Add the eggs one at a time, mixing after each addition.
5. Add the apple butter, flour, salt, and heavy cream or half-and-half. Mix until smooth and well combined.
6. Pour the filling into the unbaked pie shell.
7. Make the Apple Butter Crumble
8. In a medium bowl, combine the oats, brown sugar, and flour.
9. Add the cold cubed butter and cut it into the dry ingredients until the mixture contains pea-sized pieces.
10. Add the 2 tablespoons apple butter and stir lightly with a fork, creating irregular moist clumps. Don't completely incorporate the apple butter into the crumble—you want some variation in texture.
11. Scatter the crumble evenly over the pie filling.
12. Bake
13. Bake at 350°F for 38–40 minutes, until the edges of the filling are set and the center still has a slight jiggle.
14. If the crust begins browning too quickly, loosely shield the edges with foil.
15. Cool completely before slicing.