1 Honeycrisp apple, sliced into ¼-inch-thick slices
½ cup granulated sugar
All-Butter Piecrust (recipe follows)
1 large egg white, lightly whisked
1 cup Apple Butter (recipe follows)
2 large eggs
¼ cup firmly packed light brown sugar
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground cardamom
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Brown Butter Walnut Streusel (recipe follows)
Instructions
In a large bowl, toss together apple and granulated sugar. Let macerate at room temperature until most of the juices have released, 30 minutes to 1 hour.
Preheat oven to 400°, and position rack in the lower third of the oven.
On a lightly floured surface, roll out All-Butter Piecrust to a 13-inch circle, about ⅛ inch thick. Transfer to a metal deep-dish pie plate, and trim to ½ inch from the edge of the plate. Crimp as desired. Line crust with parchment paper and fill with pie weights.
Bake until edges of the pie are set, about 15 minutes. Carefully remove the pie weights and brush the inside of the crust with the egg white. Return to oven, and bake until crust is lightly golden and the surface is dry, 5 minutes more. Let cool completely.
In a medium bowl, whisk together Apple Butter, eggs, and brown sugar until smooth. Add flour, cinnamon, salt, and cardamom, stirring to combine. Whisk in sweetened condensed milk and vanilla.
Line the bottom of the cooled piecrust with apple slices, leaving any juices in the bowl. Pour apple butter mixture on top. Top with streusel.
Bake for 15 minutes. Reduce temperature to 350°, and continue baking until set but has a slight jiggle to it and a digital thermometer inserted in center registers 175°, 25 to 30 minutes more; tent with foil during the last 10 minutes. Let cool completely at room temperature, then refrigerate for at least 1 hour before serving. Once cool, refrigerate in an airtight container for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/apple-butter-pie/