Come holiday time, this pie is my most requested and for good reason. Cookie butter. Intrigued? Let’s make a pie!
This pie is so delicious, I’ve had people scramble to get to the last piece! The crumb topping is truly addictive, so beware. Eh, just put on some elastic pants and don’t worry about it!
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Mile High Apple Crumb Cookie Butter Pie
9” Unbaked Pie Shell
5-6 cups peeled, sliced apples
1/2 cup (100g) sugar
1 tbsp pie spice or cinnamon
2-3 tbsp flour
For Crumb topping
1/2 cup (63g) flour
1/2 cup (78g) oatmeal
1/2 cup (110g) brown sugar, packed
1/8 tsp salt
1/2 cup (114g) butter, softened
1/3 cup (86g) cookie butter
In a bowl, combine all crumb topping ingredients and stir together. If crumb consistency is too sticky for your preference, add up to 1/4 cup more flour, set aside.
Preheat oven to 400.
Peel, core and slice apples into thin slices. Toss in a bowl with a little lemon juice to prevent browning.
Add flour, sugar and pie spice...toss bowl to coat slices.
Spoon apples into chilled pie crust on a cookie sheet and top with crumb mixture until all apples are covered. Tent with foil and bake for 10 minutes.
Reduce heat to 375 and bake for 40 minutes or until apples are tender. Allow to cool for at least 3 hours.
Mrs Kringles Kitchen